Peking Hot and Sour Soup
A low-fat, vegan adaptation of your favorite Chinese soup! This tastes remarkably similar to the higher-fat restaurant version.
- 6 large dried shiitake mushrooms
- ¼ c. dried sliced wood ears (black fungus strips)*
- 3 T white vinegar
- 1 T soy sauce
- 1 t. sesame oil (for flavoring - may be omitted)
- 1 t. Sriracha sauce or Tabasco
- ¼ t. white pepper
- 1 T cornstarch
- 5 c. vegetable stock
- 1 T minced fresh ginger
- 1 T minced garlic
- 1 8 oz can slivered bamboo shoots
- 1 8 oz can water chestnuts
- ½ c. lite silken tofu, extra firm, cubed (optional)
*available in Asian markets. While black fungus is a traditional ingredient in hot and sour soup, the soup still tastes fine without it. It adds primarily texture and visual interest rather than flavor.
Place the mushrooms in a small bowl and cover with 1 cup boiling water. Allow to soak for 20 minutes, then remove from soaking liquid, squeeze dry, and slice. Strain and reserve the soaking liquid.
Place the wood ears in a separate small bowl and cover with boiling water. Allow to soak for 20 minutes. Drain and rinse. Discard soaking liquid.
Mix the vinegar, soy sauce, sesame oil, Sriracha sauce, white pepper, and cornstarch together in a small container. Set aside.
In a soup pot, bring the stock, ginger, and garlic to a boil and simmer for 5 minutes. Strain the stock through a sieve and return it to the pot. Add reserved mushroom soaking liquid.
Add the bamboo shoots, water chestnuts, shiitake mushrooms, and wood ears. Cook for 3 minutes. Then stir in the vinegar-cornstarch mixture and return to a boil. Add the tofu cubes, if using, and heat through.
Serve garnished with scallions.
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