½ cup water + ¼ cup cornstarch or arrowroot powder
2 tsp. kosher salt
2 tsp. black pepper
Instructions
Heat the oil in a large soup pot over medium heat. Add the ginger, garlic and scallions and cook until fragrant, about one minute. Add the carrots and celery and cook for 3 minutes. Add the mushrooms and cook until they start to brown, about 5 minutes. Break up the bouillon cubes and mix with the vegetables (unless you are using vegetable broth). Add the 5-Spice powder and water and bring the soup to a boil. Reduce the heat to low and add the tamari, brown rice vinegar and hot sauce. Let the soup simmer for 20 minutes. In a mug, mix the arrowroot with water and add this mixture to the soup. Continue to cook the soup until it thickens a bit. Season with salt and pepper before serving.
Recipe by The "V" Word at http://thevword.net/2015/01/vegan-hot-and-sour-soup-with-tofu.html