Vegan Vegan Hot and Sour Soup

Veggiemama

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6 Cups Veggie Broth or 5 C. Veggie Broth and 1 C. Chicken Flavored Veggie Broth
1 Package Bean Sprouts (2 or 3 Cups??)
2 Cans Bamboo Shoots
1 Block extra firm tofu (Pressed and cubed) ( I only used about 1/4 of a block- just needed to use it up)
3 T. Soy Sauce
5 T. Red Wine or White Wine Vinegar (I used half and half because I didn't know which one to use & I added extra)
3 T. Cornstarch
1/4 Teaspoon Crushed Red Pepper
1 T Chili Paste
1/2 teaspoon black pepper
1/2 teaspoon chili oil
1 teaspoon sesame oil

Mix soy sauce, vinegar, 1 Tablespoon of cornstarch, chili paste and tofu together
Bring broth to a simmer
Add soy sauce mixture to broth
Simmer 10 minutes
Add crushed red pepper and black pepper to broth
Simmer 5 minutes
Mix remaining cornstarch with 2 T hot water and add to soup
Add chili oil and sesame oil, stir and serve

I combined ingredients from a couple different recipes I found on Recipezaar. They both called for either shiitake mushrooms, black fungus or lily buds but I wanted to use stuff I knew both Jack and I liked.
 
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Veggiemama

Veggiemama

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Went to the grocery store at 9:30 last night to pick up bean sprouts. Made a HUGE pot when I got home. Stupid pregnancy craving. It was SO good and clears the sinuses right up ;)
 
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Veggiemama

Veggiemama

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I'm not sure if it's because I was out of red wine vinegar or because I'm pregnant but the 5 T of vinegar was no where NEAR enough. I ended up using a lot more.