*Before getting started, take a look at the notes below for some helpful tips regarding the preparation and ingredients for this vegan hot and sour soup.

1. Heat oil (or a splash of water/broth) in a large pot over medium heat. Add shredded jackfruit, thinly sliced tofu, and thinly sliced bamboo shoots.  Stir and cook for about 1 minute.
2. Add tamari or soy sauce, chilli flakes, sugar, white pepper and salt. (You can start with 1/2 tsp white pepper and increase the spice later if desired. Some traditional recipes suggest adding white pepper only at the end of the cooking time so the taste doesn’t turn bitter. I’ve never detected a bitter taste but feel free to add the pepper when you add the vinegar to the soup in step 6). Cook for 5 minutes.
3. Add thinly sliced shiitake mushrooms. Stir.
4. Add broth. Cover the pot and bring the soup to a low boil. Lower the heat and simmer for 10 minutes.
5. Make the slurry by combining starch with ¼ cup cool water or broth (don’t use hot broth from the soup as it will make the starch clump). Whisk the starch into the liquid until it is fully combined. Slowly stream the starchy water into the soup while stirring. You want to stir the starch in right away because it has a tendency to clump if it’s not dispersed through the soup quickly enough. Continue to cook and thicken the soup for 5 minutes, stirring occasionally.
6. Add the black salt, if using, for the eggy flavour. Then stir in the vinegar. If the vinegar is added too early it will boil off and the sour taste will be lost so don’t cook the soup too much longer now. Carefully taste your soup and add more vinegar if desired and more white pepper for desired heat.
7. To serve, garnish with sliced green onion, more chilli flakes, and a drizzle of chilli oil if desired!