Hot and Sour Vegetable Soup
3 Tablespoons sherry or rice wine
2 tablespoons cold water
1/4 cup apple cider vinegar
2 tablespoons soy sauce (or substitute coconut aminos for soy, gluten and vegan option)
2 Tablespoons cornstarch
1 ounce dried Chinese black mushrooms
8 cups water
2 Tablespoons olive oil
1/2 chopped onion (or substitute 1/3 cup celery or water chestnut)
1 and 1/2 teaspoons dried ginger
1/4 teaspoon white pepper
1/2 jalapeno, seeds removed and chopped fine
1/2 sweet potato - diced into small pieces
1/2 cup chopped carrots
1/2 zucchini - chopped
1/2 bell pepper - chopped or sliced thin
1/2 cup tofu, cubed or chicken cut into thin strips
a small handful of baby boc choy
8 ounces diced tomatoes (small can)
salt to taste (no more than 1 tsp).
Whisk together the soy sauce, water, rice vinegar, salt, white pepper, and cornstarch in a separate bowl. Set aside.
Heat two cups of the water to boiling and pour over the mushrooms in a dish. Cover with a plate and let rest 30 minutes.
Drain the mushrooms, squeezing out the liquid (save) and cutting off the hard stems.
In a dutch oven heat mushroom liquid and remaining six cups of water to a full simmer
While the broth heats, saute the onion, ginger and jalapeno pepper in a little oil until softened (2-3 minutes). Add sweet potato, cabbage, and carrots and cook covered for 4 minutes (cabbage should be starting to wilt).
Add softened veggies to fully simmering or gently boiling broth. Reduce heat slightly and cook for 5 minutes.
Add the zucchini, bell pepper, and protein and simmer until the veggies are tender the protein cooked through (about 10 minutes).
Add in the soy sauce mixture and cook until soup is thickened (about 7-8 minutes)
Stir in the tomatoes and boc choy, raise heat slightly and bring back to a full simmer.
Stir in sesame oil and serve.<