Hot and Sour Soup

by VSLW Member



  • 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 firm fried tofu, you can use any type you prefer)
  • 5-6 mushrooms of your choice (cremini, portobello, button)
  • 1/3 cup dry corn starch stick noodles (if available)
  • 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 unbleached sugar or other sweetener like date sugar, or maple syrup
  • 1 1/2 tbsp low sodium soy sauce
  • 2 tbsp vinegar of your choice (we used 1 tbsp rice vinegar + 1 tbsp balsamic vinegar because we like the flavor combination, but feel free to use your favorite type of vinegar)
  • 1 ½ tbsp thickening starch + 2 tbsp water (tapioca, cornstarch, potato starch)
  • 1 tsp toasted sesame seeds salt to taste depending on how much sodium is in the broth


  1. Soak shitake and wood ear (or other mix of) mushrooms in hot water for 10 minutes and drain.
  2. Soak corn starch sticks in hot water for 10 minutes and drain.
  3. Slice all the mushrooms into thin pieces.
  4. Julienne tofu and bamboo shoots.
  5. In a pot on medium high heat, sauté mushrooms in veg. broth for 4-5 mins. Add soy sauce, sweetener, vinegar and ground pepper and mix.
  6. Pour in vegetable stock and add tofu, bamboo shoots and noodles.
  7. Once soup has come to a boil, slowly add starch mixture until soup thickens to desired consistency.
  8. Remove from heat and stir in sesame seeds.
  9. Garnish with green onions and cilantro.


    Modified to eliminate oil.


From The Kale Sandwich Show

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