I added some things to this recipe that I got from the The Fat Free Vegan who changed it up from a Kathy Hester recipe. I feel like the chicken broth was a bit heavy so I would only use 1 Tbls next time.
Hot and Sour Soup
10 oz sliced mushrooms
8 fresh shiitake mushrooms, stems removed and caps sliced
8-ounce (225g) can bamboo shoots, drained and jullienned
4 cloves garlic, minced
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
1 packet bean sprouts
1/2 bunch fresh coriander/cilantro
Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon of the ginger, water, bouillon, soy sauce, sesame oil, chili paste and vinegar into a large saucepan and bring to boil.
Turn down to a simmer for 15 minutes.
Alternatively you can cook on low for 8 hours in a slow cooker.
A few minutes before serving, add the peas, sprouts, coriander and the remaining 1 tablespoon (8g) ginger and stir to combine.
Taste the broth and add more vinegar or chili if needed.
Drizzle a few drops of sesame oil on top of each serving.