Vegan Chinese Soup

Instructions

1. First things first, let's prep our veggies! Dice the onion, slice the carrot into thin rounds, and if your shiitake mushrooms aren't sliced, go ahead and do that too.
2. If you're using dried black fungus, soak it in warm water for about 30 minutes until it's soft and pliable. Then give it a rough chop.
3. Heat up that tablespoon of olive oil in a large pot over medium heat. Once it's shimmering, toss in your diced onion and let it sauté for a couple of minutes until it starts to turn translucent.
4. Add the sliced carrots and shiitake mushrooms to the pot. Let them cook for about 5 minutes, stirring occasionally. You want them to start softening up and releasing their flavors.
5. Now, pour in your vegetable broth and bring it to a gentle simmer. Add the black fungus, drained bamboo shoots, and drained soybean sprouts. Let this mixture simmer for about 10 minutes.
6. While that's simmering away, let's make a quick slurry. Mix the cornstarch with a couple tablespoons of cold water until it's smooth.
7. Stir the soy sauce, rice vinegar and pinch of chilli powder into your simmering soup. Then, while stirring constantly, pour in your cornstarch slurry. This will help thicken the soup slightly.
8. Let the soup simmer for another 5 minutes or so, until it's slightly thickened and all the vegetables are tender.
9. Give it a taste and adjust the seasoning if needed. You might want a bit more soy sauce or a splash more rice vinegar – it's all about what tastes good to you!
10. Ladle your soup into bowls and serve it up hot. If you're feeling fancy, you could garnish with some chopped green onions or a sprinkle of sesame seeds.
11. This soup is best enjoyed fresh, but if you have leftovers, they'll keep in the fridge for 2-3 days. Just reheat gently on the stove when you're ready for round two!