Vegan Hot and Sour Soup

Made with Tofu and a few veggies, this Vegan Hot and Sour Soup is the vegan version of the famous hot and sour soup served in Chinese restaurants.

Prep Time: 10

Cook Time: 15

Servings:

Cut all the vegetables and keep them aside.
Cut the white potion of green onions and the greens separately and keep them separately.
In a bowl, add the cornstarch and water mix and keep it aside.
3 tablespoon cornstarch

In a large bowl add water.
3-4 cup water
Add soy sauce, sugar, and sesame oil and mix.
2 teaspoon Dark soy sauce, ½ teaspoon Sugar, 1 teaspoon sesame oil
Let it come to a boil.
Once boiled, add the white part of green onions, mushrooms, carrots, and red chili pepper and simmer for 2-3 minutes.
½ cup, ¼ cup carrots julienned or cut lengthwise, 1 bunch of green onions, 2-3 red chili
Add tofu and let the mixture come to a boil.
½ cup Tofu cut lengthwise
Add pepper/capsicum (I add in last as they are done quickly).
¼ cup of pepper/capsicum
Let it again simmer for 1-2 minutes.
Now mix the cornstarch slurry and add it to the soup. (Remember to mix and add or else you will have the cornstarch sitting in the bowl)
When you add cornstarch to the soup, keep on stirring the soup until mixed thoroughly.
Now add the green part of green onions, white vinegar, salt, and black or white pepper.
1 tablespoon Vinegar, Salt, Black pepper powder as per taste
Simmer for 2-3 minutes.
Switch off and serve.

Standard US-size cups are used.
Do buy 100% gluten-free corn starch.
Corn Starch can be skipped or replaced with rice flour or tapioca flour
For those who eat eggs, they can beat 1-2 eggs and add to the soup. While adding the eggs, swirl it to get the ribbony texture.