Chinese Hot & Sour Soup

Ingredients for 3 servings:

• 250 g mushrooms, brown
• 200 g smoked tofu
• 140 g bamboo strips from the jar, drained
• 2 garlic cloves
• 1 red chili pepper(s)
• ½ bunch of spring onions
• 900 ml vegetable stock
• 3 tbsp rice wine vinegar
• 3 tbsp soy sauce
• 3 tsp raw cane sugar
• 1 tsp Sriracha sauce
• 1 tsp ginger powder
• 3 tbsp tapioca starch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan and prepared in a flash

Drain the bamboo strips. Slice the mushrooms and spring onions. Set aside some of the green part of the spring onions for garnish. Halve the chili pepper, remove the seeds, and slice. Pat the tofu dry and cut into strips. Finely chop the garlic. Heat a little vegetable oil in a pan. Briefly fry the tofu and mushrooms and season lightly with salt and pepper. Stir in the spring onions, garlic, bamboo, and chili. Deglaze with the vegetable stock and add the remaining ingredients, except for the starch. Simmer for 5 minutes. Then dissolve the starch in cold water and stir in. Bring the soup to a boil until it thickens. Ladle into bowls and garnish with the green part of the spring onions.