Sichuan Hot and Sour Soup with Tofu and Mushrooms

If using dried wood ear and shiitake mushrooms, rehydrate them in hot water for about 20 minutes. Drain and slice thinly.

Bring the vegetable broth to a boil in a large pot or Dutch oven.

Add the rehydrated mushrooms, sliced bamboo shoots, and optional sliced shiitake mushrooms to the boiling broth.

Reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.

In a small bowl, whisk together the rice vinegar, soy sauce, and white pepper. Add this mixture to the soup.

Stir in the cubed silken tofu.

Slowly drizzle in the cornstarch slurry, stirring constantly, until the soup thickens to your desired consistency.

Stir in the chili oil.

Remove from heat and drizzle with sesame oil.

Garnish with sliced green onions and serve hot.