• 1 tablespoon extra light olive oil
  • 4-5 dried shiitake mushrooms soaked 4-5 hours
  • 1 medium carrot
  • 1/2 block bamboo shoot
  • 2 cloves garlic
  • A small handful (4-5) dried black fungus, soaked 4-5 hours
  • 1/2 teaspoon Himalayan/sea salt
  • 1/2 block silken tofu
  • 3 1/2 cups mushroom broth (recipe below)
  • 1 tablespoon & 2 teaspoons low sodium soy sauce
  • 1 tablespoon white cooking wine (or Shaoxing cooking wine)
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon dark/aged vinegar (I used Shanxi aged vinegar)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 scallion

Modified from: http://divinehealthyfood.com/restaurant-style-chinese-hot-sour-soup-vegan/