Ingredients
Equipment
Method
Prepare the Mushrooms
- Place the dried shiitake and optional wood ear mushrooms in a heatproof bowl and pour over 1 1/2 cups boiling water. Cover and soak for approximately 20 minutes while preparing the vegetables. Remove the softened mushrooms, discard tough shiitake stems, and slice thinly. Strain the soaking liquid through a fine sieve to remove grit; reserve 1 cup of liquid, adding water if necessary to reach that amount.
Build the Fragrant Broth
- Heat the avocado oil in a large heavy-bottomed soup pot over medium-high heat. Add the fresh mushrooms and cook for 4-5 minutes until they release moisture and begin to develop golden edges. Add the yellow onion and carrots; cook 3-4 minutes until the onion softens and the carrot remains slightly crisp.
- Reduce the heat to medium. Add the minced garlic, grated ginger, and dried red chilies. Stir continuously for 30-45 seconds, just until fragrant without browning garlic. Keep chilies whole for a gentle infusion or split one for more heat.
Simmer the Soup
- Pour in 5 cups of prepared vegetable bouillon and 1 cup of strained mushroom soaking liquid. Add the rehydrated mushrooms, bamboo shoots and gluten-free tamari. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes.
- Stir the cornstarch and 3 tablespoons cold water until smooth. While the broth gently simmers, slowly pour in the slurry while stirring. Simmer for 1-2 minutes until the broth looks lightly glossy and just thick enough to coat the ingredients; it should remain pourable, not gravy-like.
- Gently add the tofu and simmer another 2-3 minutes, until heated through. Stir carefully to keep the tofu intact. Remove the whole dried chilies before serving.
Finish and Serve
- Turn off the heat. In a small bowl, whisk the white miso paste with a few spoonfuls of hot broth until smooth, then stir it into the soup. Add the rice vinegar, gluten-free Chinese black vinegar, white pepper and toasted sesame oil. Taste carefully; add vinegar by the teaspoon for brightness, white pepper for warmth or tamari for savory depth. Only if the acidity is too sharp, add the optional maple syrup.
- Ladle the steaming soup into warm bowls, distributing the mushrooms, tofu, carrots and bamboo shoots evenly. Finish with thinly sliced green onions, optional fresh cilantro and a few drops of vegan gluten-free chili oil. Serve immediately.
Nutrition
Notes
Vegetable bouillon: Choose a good-quality vegan, gluten-free vegetable bouillon with a rounded vegetable flavor. Prepare according to the package directions. Low-sodium is ideal because the tamari and miso also contribute salt.
Gluten-free black vinegar: Some traditional Chinese black vinegars contain wheat. Use a verified gluten-free variety or substitute unseasoned rice vinegar.
For the best tofu: Medium-firm tofu gives the soup a soft, delicate bite, while firm tofu holds together more easily. Both work beautifully.
If wood ear mushrooms are unavailable: Simply omit them or use a few additional fresh shiitakes. You will lose a little crunch, but the soup will still be delicious.
To prepare ahead: Make the soup base through the initial simmer and refrigerate it. Add the thickener, tofu, vinegar, miso, and finishing ingredients when reheating for the freshest texture.
Storage: Refrigerate leftovers promptly in a sealed container for up to 3–4 days. Reheat gently until steaming hot, adding a splash of water or bouillon if the soup has thickened. A little fresh vinegar added after reheating brings back its brightness.
Nutrition is estimated for one-sixth of the soup and excludes optional wood ear mushrooms, chili oil and cilantro. Values vary with the broth, tofu and condiments used.
