夏天必喝！开胃酸辣汤｜素食早餐Vlog｜15分钟暖胃家常做法 | Easy Vegan Hot & Sour Soup | Breakfast Vlog

A comforting bowl of vegan hot and sour soup is exactly what I crave on hot summer mornings. Soft tofu, tofu puffs, mushrooms, and wood ear mushrooms soak up a rich, tangy broth with plenty of white pepper for that signature kick. Paired with cheesy roasted corn, this makes an easy, satisfying, and protein-packed vegan breakfast.

夏天总想吃点酸酸辣辣的东西，一碗热腾腾的酸辣汤就是最好的答案。嫩豆腐、豆包、菌菇和黑木耳吸满浓郁汤汁，酸、辣、鲜层层递进，喝完整个人都舒服了。搭配芝士烤玉米，就是简单又满足的一份素食早餐。

Ingredients/食材:
内酯豆腐 100g silken tofu
嫩豆包 80g tofu puffs
金针菇 50g enoki mushrooms
黑木耳 8朵 8 wood ear mushrooms
口蘑 4个 4 button mushrooms
素火腿 50g vegan ham
胡萝卜 60g carrot
香菜 2株 cilantro

Seasonings
生抽 1大勺 light soy sauce
赤砂糖 ½小勺 brown sugar
陈醋 2大勺 Chinese black vinegar
白胡椒粉 2小勺 ground white pepper
姜丝 5g julienned ginger
香油 1小勺 sesame oil
姜黄粉 ½小勺 turmeric powder
素高汤 800ml vegetable broth
水淀粉 适量 cornstarch slurry

1.
嫩豆包撕碎拌入姜黄粉；金针菇切段，香菜切碎，其余食材切细丝。除豆包外，所有食材焯水30秒备用。
Shred the tofu puffs and toss with turmeric. Cut the enoki into shorter pieces, chop the cilantro, and julienne the remaining ingredients. Blanch everything except the tofu puffs for 30 seconds.

2.
碗中放入白胡椒粉、陈醋、姜丝、香菜和香油备用。
Add the white pepper, black vinegar, ginger, cilantro, and sesame oil to a serving bowl.

3.
素高汤煮沸，放入豆包和焯好的食材，加入生抽和赤砂糖调味。
Bring the vegetable broth to a boil. Add the tofu puffs, blanched vegetables, light soy sauce, and brown sugar.

4.
少量多次加入水淀粉勾芡至浓稠，趁热倒入调味碗中拌匀即可。
Gradually stir in the cornstarch slurry until slightly thickened. Pour into the prepared bowl and mix well before serving.

#Vegan