Hot and Sour Soup

More soup to stay warm, I can't believe the weather teased us with near 80 temps and then BAM, back to coldness. I know I shouldn't compain because I am in Florida and so many people in the Northern U.S. are truly struggling with dangerously cold temps. But dang.. I live in Florida.. come on already, be spring. Ok, enough of my rant, I love Hot and Sour Soup and all the restaurants I know use egg (and sometimes meat) in their versions. I found this in an old Cooking Light magazine (original recipe here) and made a few changes as well as making it vegan. Oh my gosh, can you say delicious!!!!

• 1 (14-ounce) package firm water-packed tofu, drained
• 4 cups no-chicken chicken broth  
• 1/4 cup rice vinegar
• 2 tablespoons Bragg's (liquid aminos)
• 1 tablespoon peeled fresh ginger,  finely chopped
• 2 teaspoons sugar
• 3/4 teaspoon white pepper
• 2 garlic cloves, minced
• 4 ounces baby bella mushrooms, sliced  
• 2 1/2 tablespoons cornstarch
• 1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
• 1/2 cup thinly diagonally sliced green onion tops

Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.

To a large soup pot add broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. 

Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth.

Stir cornstarch mixture, tofu, mushrooms and bamboo shoots into broth mixture; bring to a boil.

 Cook 3-4 minute, stirring occasionally; remove from heat.

Sprinkle with green onions. I also like to buy the crispy noodles in the Asian section of the market for garnish.

Enjoy!