Hot and Sour Soup with Vegan Cheese

Ingredients

• 200 g silken tofu
• 100 g shiitake mushrooms, sliced
• 2 cup vegetable broth
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1/4 tsp white pepper
• 1 tsp cornstarch
• 2 tbsp water
• 30 g vegan cheese shreds
• 1 tbsp green onion, sliced(optional)

Instructions

1. 1

   In a pot, bring the vegetable broth to a gentle boil over medium heat (about 2 minutes).

2. 2

   Add the sliced shiitake mushrooms and simmer for 3 minutes until they soften.

3. 3

   Stir in the silken tofu, breaking it into bite‑size pieces, then add rice vinegar, soy sauce, and white pepper; cook for another 2 minutes.

4. 4

   Mix the cornstarch with water to create a slurry, then pour it into the soup, stirring until the broth thickens (about 1 minute).

5. 5

   Remove the pot from heat, sprinkle the vegan cheese shreds on top, and let them melt for 1 minute.

6. 6

   Optional: garnish with sliced green onion before serving.