The upcoming Chinese New Year — or if you just love Chinese cuisine — is the perfect inspiration for making this vegan-style hot and sour soup. Instead of eggs or other animal-protein, this festive vegan soup features tofu and an array of delicious vegetables.

Vegan Hot and Sour Soup

Serves 4

Ingredients:

• 15 dried shiitake mushrooms
• 1 cup hot water
• 1 (16-ounce) block firm tofu
• 6 cups vegetable broth
• 1 (4-ounce) can bamboo shoots, drained
• 1 (4-ounce) can sliced water chestnuts, drained
• 3 tablespoons tamari or equivalent Bragg’s Amino Acids
• 1 teaspoon hot sauce
• 2 tablespoons black vinegar or balsamic vinegar
• 3 garlic cloves, minced
• All purpose flour mixed with water, for thickening, as needed
• 1/3 cup chopped green onions (green and white parts)
• 1/3 cup coarsely chopped peanuts

Directions:

1. Place mushrooms and hot water in a small bowl and set aside for 10 minutes to rehydrate mushrooms.
2. Meanwhile, place tofu on a plate lined with a double stack of paper towels. Set a plate on top and weight it down with a large cookbook or other heavy object to help press the liquid from the tofu (this will make the tofu firmer). Set aside for 10 to 15 minutes.
3. Drain mushrooms but keep the mushroom soaking water. Chop mushrooms. Cut tofu in thin strips.
4. Strain mushroom liquid through a coffee filter to remove any grit.
5. Bring vegetable broth and mushroom liquid to a boil in a large pot over high heat. Stir in bamboo shoots, water chesnuts, tamari or Bragg’s, hot sauce, vinegar, garlic, mushrooms, and tofu.  
6. Reduce heat to low and simmer for 15 to 20 minutes. Add a bit of flour mixed with water to thicken the soup, if desired.
7. Add scallions and allow to cook for 3 to 5 more minutes. Serve hot, garnished with peanuts.

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