Hot and Sour Soup

Name: Hot and Sour Soup
Ingredients: 1 10 ounce (280g) package sliced mushrooms; 8 fresh shiitake mushrooms, stems removed and caps sliced; 1 8-ounce (225g) can bamboo shoots, drained and jullienned; 4 cloves garlic, minced; 1 15 ounce (420g) package firm or silken tofu, cubed; 2 tablespoons (16g) grated fresh ginger, divided; 4 cups (940ml) water; 2 tablespoons (16g) vegan chicken-flavored bouillon; 2 tablespoons (30ml) soy sauce (or tamari, for gluten-free); 1 teaspoon sesame oil, plus extra for drizzling (Susan’s note: I didn’t need the extra); 1 teaspoon chili paste; 2 tablespoons (30ml) rice wine vinegar or apple cider vinegar; 1 1/2 cups (225g) fresh or frozen peas

Hot and Sour Soup was pinched from <a href="http://blog.fatfreevegan.com/2011/10/kathys-slow-cooker-hot-and-sour-soup.html" target="_blank">blog.fatfreevegan.com.</a>

"Kathy’s note: It’s hard to find vegan soups at Chinese takeouts in most areas. This is the perfect cold and flu season soup. It clears those sinuses right up! You can adjust the amount of spice until it’s just right for you...."

INGREDIENTS

•

1 10 ounce (280g) package sliced mushrooms

•

8 fresh shiitake mushrooms, stems removed and caps sliced

•

1 8-ounce (225g) can bamboo shoots, drained and jullienned

•

4 cloves garlic, minced

•

1 15 ounce (420g) package firm or silken tofu, cubed

•

2 tablespoons (16g) grated fresh ginger, divided

•

4 cups (940ml) water

•

2 tablespoons (16g) vegan chicken-flavored bouillon

•

2 tablespoons (30ml) soy sauce (or tamari, for gluten-free)

•

1 teaspoon sesame oil, plus extra for drizzling (Susan’s note: I didn’t need the extra)

•

1 teaspoon chili paste

•

2 tablespoons (30ml) rice wine vinegar or apple cider vinegar

•

1 1/2 cups (225g) fresh or frozen peas

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