- 1/2 ounce dried Wood Ear Mushrooms
- 2 cups boiling Water
- 8 leaves Napa Cabbage
- 4 cups Vegetable Broth
- 1/4 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 3 teaspoons Asian Hot Chile Oil
- 1/2 teaspoon Sesame Oil
- 1 teaspoon Ground White Pepper
- 1 1/2 cups thick-sliced White Mushrooms
- 1 heaping Arrowroot or Cornstarch
- 1 cup Water
- 1 pound Extra-Firm Tofu, pressed and cut into matchsticks
- 1/2 cup Shredded Carrots
- 1 cup Scallions
Place the wood ear mushrooms in a bowl and pour boiling water over them so that they are submerged by a few inches. Cover with a plate and let sit for 20 minutes.
To prepare the napa leaves, lay them on top of each other so that they’re spooning. Thinly slice across them widthwise. Set aside.
Pour the vegetable broth, soy sauce, rice vinegar, hot chile oil, sesame oil and white pepper into a soup pot. Cover and bring to a boil. Once the broth is boiling, add the cabbage and the fresh mushrooms. Cook until the cabbage is completely wilted, about 5 minutes.
The wood ears should be ready at this point, so remove them from the bowl, cut into bite-size pieces, and add them to the soup as well.
Mix the arrowroot with the water until dissolved. Add to the soup and stir until just slightly thickened, a minute or two. The soup isn’t going to be very thick, just more cloudy than anything else. But the starch gives the soup a little body.
Add the shredded carrots and tofu, and cook just until heated through, about 5 more minutes. Ladle into bowls and garnish with scallions to serve.
Reprinted with permission from Veganomicon
Read the blog post where this recipe originally appeared: Vegan Hot and Sour Soup from Veganomicon