*hot Sour Veggie Soup Recipe

Prepare the broth

In a large pot, combine 6 cups vegetable broth and 1 cup water. Bring to a gentle simmer over medium heat.

Add 3 tbs soy sauce, 4 tbs rice vinegar, 2 tbs fresh lime juice, 1 tsp brown sugar, and 1 tsp sesame oil. Stir to combine and keep at a low simmer while you prepare other components.

Make cornstarch slurry

In a small bowl, whisk together 2 tbs cornstarch and 3 tbs cold water until fully dissolved and smooth. Set aside at room temperature.

Heat 1 tbs neutral oil in a medium skillet over medium heat. Add 3 tsp minced garlic and 1 tbs grated ginger; sauté for 30–45 seconds until fragrant, taking care not to brown.

Stir in 1 tsp red chili flakes and 1 tbs Sriracha; cook 15 seconds to bloom the spice. Pour the aromatic mixture into the simmering broth and stir to combine.

Add sliced scallions (reserve 2 for garnish) to the broth now to soften and infuse flavor.

To the simmering, seasoned broth, add 1 cup thinly sliced shiitake mushrooms, 1 cup julienned carrots, 1 cup shredded bamboo shoots, and 1/2 cup rehydrated wood ear mushrooms (if using). Simmer gently for 4–5 minutes until vegetables begin to soften.

Add 8 oz firm tofu pieces and simmer 2–3 minutes to heat through and absorb flavor.

Stir in 2 cups chopped baby spinach or bok choy and 1 cup bean sprouts. Cook just until greens wilt, about 1–2 minutes.

Give the cornstarch slurry a quick re-whisk and slowly drizzle it into the simmering soup while stirring constantly to avoid lumps. Continue simmering 1–2 minutes until the soup slightly thickens and coats the back of a spoon. If you prefer thinner soup, add a splash of additional broth or water.

Taste the soup and adjust seasoning: add up to 1/2 tsp kosher salt and 1/2 tsp white pepper, or more soy sauce/rice vinegar/lime to balance salty-sour heat to your liking.

Ladle soup into bowls. Garnish each bowl with reserved sliced scallions, 1 tsp toasted sesame seeds, 2 tbs fresh cilantro leaves (if using), and a lime wedge. Offer additional Sriracha or chili flakes for extra heat.

Serve immediately while hot.