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Hot and Sour SoupThis recipe for hot and sour soup, like many recipes in this site, uses tofu. I realize that I might be alienating a certain percentage of people who have decided that tofu is not on their list of favorite foods. Before I became vegetarian, I imagined hating the horrible bean-curd as well. Once I actually tried it for the first time, I was completely sold. To this day I am a huge proponent of it. 
½ pound firm tofu, drained¼ cup apple cider vinegar ½ tsp black pepper 2 tbsp arrowroot. This is a 'thickening agent', try to find it. ½ tsp sesame oil (or vegetable oil) 1 tbsp soy sauce Hot sauce (optional) Use your favorite kind! Preparation 1. Boil vegetable stock, in medium-sized pot. Remove from heat. Add mushrooms to soak for 20 minutes. 2. Drain liquid into another, larger pot. Add 4 cups of water and bring to a boil. 3. Remove and discard mushroom stems. Cut remaining portions into thin slices. Cut drained tofu block into similar-sized slices. Soak tofu slices in soy sauce for a few minutes. 4. Once liquid has reached a boil, reduce to medium heat. Add mushroom slices and simmer for 10 minutes. Add tofu slices and simmer for another 5 minutes. Add vinegar and pepper. 5. In a small cup, dissolve arrowroot in 1/2 cup of cold water. Add dissolved arrowroot to the main pot. Stir well, for about 30 seconds. Remove from heat. Add oil and hot sauce. From 'Hot and Sour Soup' back to 'Soup Recipes'
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