Vegan Hot and Sour Soup Best Family Recipes

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Vegan Hot and Sour Soup

"Vegan version of the Asian restaurant staple. This soup has been a favorite at KZSU barbeques, and will make certain to thrill crowds at any potlatch. Any extra peas and peppers you may have will move nicely on this soup. Add close to the stop if you want to hold their crunch."

Ingredients :

1 ounce dried wooden ear mushrooms
4 dried shiitake mushrooms
12 dried tiger lily buds
2 cups hot water
1/3 ounce bamboo fungus
3 tablespoons soy sauce
5 tablespoons rice vinegar
1/4 cup cornstarch
1 (8 ounce) field firm tofu, cut into 1/four inch strips
1 quart vegetable broth
1/four teaspoon overwhelmed crimson pepper flakes
half teaspoon floor black pepper
three/4 teaspoon floor white pepper
1/2 tablespoon chili oil
half of tablespoon sesame oil
1 inexperienced onion, sliced
1 cup Chinese dried mushrooms

Instructions :

Prep : 45M	Cook : 4M	Ready in : 1H

In a small bowl, vicinity wood mushrooms, shiitake mushrooms, and lily buds in 1 half cups hot water. Soak 20 minutes, till rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in 1/2.
In a separate small bowl, soak bamboo fungus in 1/four cup lightly salted hot water. Soak approximately 20 minutes, till rehydrated. Drain, and mince.
In a third small bowl, mixture soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place half the tofu strips into the aggregate.
In a medium saucepan, blend the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir inside the wooden mushrooms, shiitake mushrooms, and lily buds. Reduce warmth, and simmer 3 to 5 mins. Season with red pepper, black pepper, and white pepper.
In a small bowl, blend remaining cornstarch and remaining water. Stir into the broth aggregate till thickened.
Mix soy sauce aggregate and last tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with inexperienced onion to serve.

Notes :

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