Ingredients

Dried fungus

Fresh mushrooms

kelp

Cooked sweet potato vermicelli

Tofu

Pepper and Sichuan peppercorns

Peanut butter

A little sesame oil

A little apple cider vinegar

Soy sauce

Grated celery and coriander

Shredded ginger

Sweet noodle sauce or vegetarian seafood sauce

Vegetarian hot pot base

Four

How to make vegan spicy soup

1. Soak the dried fungus, remove the hoof and shred it, wash the fresh shiitake mushrooms, remove the hoof and cut into pieces, wash the kelp and cut it into pieces. part.

2 Put some flour in a large container (or bowl), add water little by little, stir with chopsticks first, and then use one hand to knead it into a small dough, the size of which suits you. Place the dough in a large bowl, add water just enough to cover the dough, and soak for 10 minutes.

3 Keep kneading the dough with water until the dough becomes smaller and turns light gray in color. At this time, the gluten will be washed out.

4. Take out the washed gluten and set aside the water used to wash the gluten.

5. Add water to the pot, break off a small piece of hot pot base, add shredded ginger, fungus, shiitake mushrooms, shredded kelp and tofu and bring to a boil.

6. Tear the gluten into small pieces and throw them into the pot, then add the vermicelli and bring to a boil.

7. Pour in the gluten washing water, stir clockwise, add soy sauce, sweet noodle sauce, a little pepper and Sichuan pepper powder, stir evenly, and cook for a while.

8. Stir in the peanut butter with some sesame oil and a splash of apple cider vinegar before serving. You can add minced celery and coriander according to your personal taste