/gheeː peaː teaː/
Servings: 4 | 30 minutes | 238 kcal
Hot and sour soup is a classic Chinese dish that has been enjoyed for centuries. It usually consists of pork, mushrooms and other vegetables in a spicy broth. The vegan version of this soup is made with tofu and vegetables, flavoured with soy sauce and Worcestershire sauce.
Legend has it that the mild sour taste of the soup was originally created to balance the "heat" of the spices and to promote healthy digestion.
Ingredients
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons vegetarian Worcestershire sauce
- 1 tablespoon sesame oil
- 2 tablespoons fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon red pepper flakes
- 1 tablespoon cornstarch
- 1 pound firm tofu, cubed
- 1 cup bamboo shoots, sliced
- 1 cup mushrooms, sliced
- 2 tablespoons Mirin
- 1/4 cup green onions, thinly sliced
- 1 tablespoon rice wine vinegar
- 1 tablespoon agave nectar
- 1 tablespoon vegan, gluten-free
Instructions
- In a large pot, combine the vegetable broth, soy sauce, rice vinegar, Worcestershire sauce, sesame oil, ginger, garlic, red pepper flakes, and cornstarch, and bring to a boil over high heat.
- Once boiling, reduce heat and simmer for 10 minutes.
- Add the tofu, bamboo shoots, mushrooms, Mirin, green onions, rice wine vinegar, agave nectar, and vegan, gluten-free fish sauce, and cook for an additional 5 minutes.
- Serve hot with a garnish of green onions and red pepper flakes.