PP Vegan Hot and Sour Soup

Chef: Chuck Underwood, Brand New Vegan

Makes: 6 Servings

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

INGREDIENTS

• 2 c low sodium vegetable broth

• 1 c water

• 8 oz Tofu (extra firm)

• 8 oz Shiitake mushrooms

• 4 oz Bamboo Shoots (optional)

• 3 T low sodium soy sauce

• 3 T rice vinegar

• 1 T Hoisin sauce

• ½ t Huy Fong Chili Garlic Sauce (or more to taste)

• 1/8 t white pepper

• 3 T cornstarch

• 3T water

DIRECTIONS

1. Drain tofu and wrap in towels. Cover with something heavy and allow to press for 5-10 min. Then cut into ¾” cubes.

2. Rinse and de-stem mushrooms, then slice into strips. Set aside.

3. Bring 2 c of low sodium vegetable broth and 1 c of water to a slow boil in a large soup pt.

4. Add mushrooms, tofu, bamboo shoots, soy sauce, and Hoisin. Stir to combine. Let simmer for 3-5 min.

5. Stir in the vinegar, chili sauce, and pepper. Continue simmering for 1-2 min.

6. Whisk cornstarch and water together to make a slurry then stir into the soup. It should begin to thicken immediately.

7. Stir well and simmer until thickened.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood on Facebook, YouTube, Twitter, Pinterest & Instagram.