Vegan hot and sour soup with shiitake, black fungus, daylilies, bamboo shoots and tofu, thickened with a potato starch slurry
Yeung Man Cooking · ♥ 2.8K likes · 60K views · 4 min video
Read about mushrooms in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tbsp ginger
- 2 tbsp garlic
- ½ cup tofu
- ½ cup shiitake mushrooms
- ½ cup black fungus
- ½ cup daylilies
- ½ cup bamboo shoots
Prepare ginger and garlic; slice the tofu into strips.
Vegan hot sour soup, better than takeout
- 8 cup water
Rehydrate the shiitake, black fungus and daylilies overnight in eight cups of water; keep the water. Stem and thinly slice the shiitakes and slice the black fungus.
In a stock pot over medium-high heat, saute the garlic and ginger in oil until browned.
- oil
- 2 tsp chili powder or white pepper powder
- 1 tbsp Chinese cooking wine
- 2 tbsp rice vinegar
- 4 tbsp soy sauce
Add the reserved mushroom water, the chili or white pepper powder, Chinese cooking wine, rice vinegar and soy sauce; stir.
Add the rehydrated mushrooms, daylilies and bamboo shoots.
Thickening with a potato starch slurry
- 3 tbsp potato starch
- 3 tbsp water
Mix three tablespoons of potato starch with three tablespoons of water and pour the slurry slowly into the soup while stirring.