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This is one of our favourite soups. The spice from fresh ground pepper and the sour kick from vinegar really makes for a delicious soup combination. You won’t believe how easy this soup is to make and it tastes just as delicious without the meat. Some of these ingredients may be hard to find so feel free to eliminate or sub out some things that are not available where you live.
Ingredients:
3 cups vegetable broth
1/2 cup bamboo shoots
3 shitake mushrooms
3-4 wood ear/ tree ear mushrooms
100 gr medium or firm tofu (we used fried tofu, you can use any type you like)
5-6 mushrooms of your choice (cremini, portabello, button)
1/3 cup dry corn starch stick noodles
3/4 tsp fresh ground pepper (white pepper is more authentic but you can use black if white is not available)
1/2 tsp chili pepper flakes (optional)
1 tsp sugar
1 1/2 tbsp soy sauce/ tamari
2 tbsp vinegar of your choice (we used 1 tbsp rice vinegar + 1 tbsp balsamic vinegar because we like the flavour combination, but feel free to use your favourite type of vinegar)
1 tbsp thickening starch + 2 tbsp water (tapioca, cornstarch, potato starch)
1 tsp sesame oil
salt to taste depending on how much sodium is in the broth
Soak shitake and wood ear mushrooms in hot water for 10 minutes and drain. Soak corn starch sticks in hot water for 10 minutes and drain. Slice all the mushrooms into thin pieces. Julienne tofu and bamboo shoots. In a pot on medium high heat, fry mushrooms for 4-5 mins or until fully cooked. Add soy sauce, sugar, vinegar and ground pepper and mix. Pour in vegetable stock and add tofu, bamboo shoots and noodles. Once soup has come to a boil, slowly add starch mixture until soup thickens to desired consistency. Remove from heat and stir in sesame oil. Garnish with green onions and cilantro. Enjoy!
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VEGAN HOT AND SOUR SOUP • Quick & Easy Recipe
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