A delightful and flavorful soup that combines spicy and tangy notes with a hearty texture.
In a saucepan, bring 4 cups of vegetable stock to a gentle simmer.
Using a good quality stock enhances the overall flavor of the soup.
Add the soy sauce, white pepper, chili paste, and vinegar to the stock, stirring well.
Adjust the amount of chili paste to control the spiciness of the soup.
Add the julienned carrots, sliced bamboo shoots, water chestnuts, and rehydrated shiitake mushrooms to the soup.
Ensure the vegetables are evenly sliced for consistent cooking.
Mix the cornstarch with cold water to create a slurry, then stir it into the soup to thicken.
Stir the slurry well to avoid lumps in the soup.
Add the diced tofu to the soup and let it simmer for another 5 minutes.
Handle the tofu gently to prevent it from breaking apart.
Serve the soup hot, garnished with chopped scallions.
Garnish just before serving to keep the scallions fresh and vibrant.
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