Nothing that lovely than a warming hot and sour soup in a raining day. I’ve always been crazy for restaurant style hot and sour soup and amaze how they make it so delicious.
I made this in a few months ago but didn’t quite work as I expected, because I had too little cornstarch, so I had to make it again.
The challenge when cooking this vegan soup is the ingredients. The two ingredients may be hard to find are bamboo shoots and black fungus. Those are both can be found in Asian grocery stores.
The bamboo shoot I bought came in a package that didn’t even say it was bamboo shoots, so I have included a photo to show you what they look like.
Unfortunately, you will need to make the mushroom broth first, which can take a few hours. But seriously with that, the soup will taste a million times better, maybe this is the answer why they always delicious when I ate in the restaurant.
That is why I don’t advise you to substitute the homemade mushroom broth with store bought vegetable broth or water.
Remember that this is slightly spicy, so if you don’t like things too spiced up, add less cayenne pepper and red pepper flakes. This soup also goes extremely well with rice, so you may want to cook up a pot of rice to have with it.
- 2 frozen bananas
- 1 tablespoon carob/cacao powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut oil
- 1 tablespoon almond butter
- 1 teaspoon carob powder
- Sprinkle: 1 teaspoon cacao nibs
- Be sure that you freeze two bananas overnight.
- Put the frozen banana, carob or cacao powder and vanilla extract into the blender. Blend until the bananas are smooth but not fully blended, so you have some parts with more chocolate and others with less. (It tastes much better this way). Spoon the mixture out into a bowl and leave it in the freezer for the moment.
- Combine the coconut oil, almond butter (you can use other nut butters if you wish) and carob powder in a bowl. Stir with a spoon until it’s soft and become more liquid like. Briefly mix it with the ice cream and stir for a little bit. Put the bowl back into the freezer for another 30 minutes and serve with a teaspoon of cacao nibs sprinkled on top.