Hot and Sour Soup

Adapted from Veganfood.net.

4 TBL cornstarch
10 TBL water
8 TBL rice vinegar
2 TBL dry sherry
4 TBL Bragg’s or soy sauce
1 tsp White pepper
1 TBL oil
4 inches fresh ginger, grated
1 medium onion, sliced finely
16 oz mushrooms, sliced
1 leek, sliced
1 carrot, sliced
1/2 block firm tofu, cubed
2 cups broccoli
1-2 tsp cayenne
2 quarts veggie stock
1/2 package brown rice noodles
1 cup shredded jicama
siracha

Mix the cornstarch, vinegar, water, sherry, Braggs, and white pepper together until smooth.

Heat the oil in large pot and saute the ginger, onion, and half of the mushrooms for 2 minutes. Add the stock, bring to the boil and add the remaining mushrooms, cayenne, carrot.

Add tofu cubes, simmer gently for 30 minutes. Add broccoli and cook gently for 3 minutes, then slowly stir in the vinegar/cornstarch mixture until the soup thickens.

Bring a small pot of water to a boil and cook noodles about 3 minutes, until al dente.

Serve soup with noodles, and top with jicama and siracha.