Spicy Tofu & Wood Ear Mushroom Soup

1. Rehydrate Wood Ear Mushrooms

Place the dried wood ear mushrooms in a bowl and pour over the boiling water. Cover the bowl and let them soak for about 20 minutes until they become plump and tender.

2. Prepare Napa Cabbage

Lay the napa cabbage leaves flat and slice them thinly widthwise.

3. Prepare Broth

In a large soup pot, pour in the vegetable broth, soy sauce, rice vinegar, Asian hot chile oil, sesame oil, and ground white pepper. Cover the pot and bring it to a boil over medium-high heat.

4. Cook Vegetables

Once the broth mixture is boiling, add the sliced napa cabbage and thick-sliced white mushrooms to the pot. Cook them for about 5 minutes, or until the cabbage becomes soft and translucent and the mushrooms are tender.

5. Add Wood Ear Mushrooms and Thicken Soup

Cut the rehydrated wood ear mushrooms into bite-sized pieces and add them to the soup pot. In a small bowl, mix the arrowroot or cornstarch with the cold water until fully dissolved, then pour this mixture into the soup. Stir the soup continuously for 1-2 minutes as it thickens slightly.

6. Add Tofu and Carrots

Add the shredded carrots and tofu matchsticks to the pot. Cook for about 5 minutes, ensuring the tofu and carrots are heated through and well incorporated into the soup.

7. Serve and Garnish

Ladle the hot soup into bowls and garnish with chopped scallions. Serve immediately.