Monday, December 8, 2014

Hot and Soup Soup (vegan)


1 tablespoon extra light olive oil
4-5 dried shiitake mushrooms, soaked 4-5 hours
1 medium carrot
1/2 block bamboo shoot
2 cloves garlic
A small handful (4-5) dried black fungus, soaked 4-5 hours
1/2 teaspoon Himalayan/sea salt
1/2 block silken tofu
3 1/2 cups mushroom broth (recipe below)
1 tablespoon & 2 teaspoons low sodium soy sauce
1 tablespoon white cooking wine (or shaoxing cooking wine)
2 teaspoon apple cider vinegar
1 teaspoon dark/aged vinegar (I used Shanxi aged vinegar)
1 teaspoon sesame oil
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
3 tablespoons water
1 scallion



Modified from: http://divinehealthyfood.com/restaurant-style-chinese-hot-sour-soup-vegan/

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