Vegetarian Hot & Sour Soup
User Reviews
4.9
90 reviews
Excellent
Vegetarian Hot & Sour Soup
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This vegetarian hot and sour soup is a meat-free version of a Chinese takeout favorite, with plenty of umami from dried shiitake mushrooms.
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Ingredients
- 0.35 oz. dried lily flowers (rehydrated, ½ cup after rehydrating)
- 0.35 oz. dried wood ear mushrooms (½ cup after rehydrating & slicing)
- 0.7 oz. dried shiitake mushrooms (⅔ cup after rehydrating & slicing)
- 3 oz. spiced dry tofu
- 4 oz. fresh firm tofu
- 7 cups vegetable or mushroom stock
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon sugar
- 1-2 dried red chili peppers (deseeded and chopped, optional)
- 1-2 teaspoons ground white pepper (or to taste)
- 1 1/2 teaspoons mushroom flavored dark soy sauce (or regular dark soy sauce)
- 1 tablespoon light soy sauce (or seasoned soy sauce)
- 1 teaspoon sesame oil
- 5 oz. bamboo shoots (1 small can)
- 1/4-1/3 cup white vinegar
- 1/4 cup cornstarch (mixed with 1/4 cup/60 ml water)
- 1 large egg (beaten)
- 1 scallion (chopped)
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Instructions
- In separate bowls, soak the dried lily flowers, wood ears, and shiitake mushrooms in 1 cup of hot water each for 1 hour, until hydrated. Reserve the shiitake mushroom soaking water.
- Trim the tough ends off the lily flowers and cut them in half. Roughly chop the wood ears, and thinly slice the shiitake mushrooms. Cut the spiced tofu into thin 2 inch-long slices. Cut the tofu into ¼ inch thick pieces, also about 2 inches long.
- Add the stock and strained mushroom soaking water to a large soup pot, and bring to a boil. Add the salt, sugar, dried chili pepper (if using), white pepper, dark soy sauce, light soy sauce, and sesame oil.
- Next, add the lily flowers, wood ears, shiitake mushrooms, and bamboo shoots. Bring the soup to a simmer, and stir in the spiced tofu, firm tofu, and vinegar.
- Combine the cornstarch with ¼ cup water to make a slurry. Ensure it’s well-combined, as the cornstarch tends to settle to the bottom of the bowl.
- Bring the mixture to a simmer and use your soup ladle to stir the soup in a steady circular motion to make a whirlpool while slowly drizzling in the cornstarch slurry. This prevents the cornstarch from clumping. Simmer for another 30 seconds to thicken. (You can make/add more cornstarch slurry if you like your soup thicker, but don’t go overboard!)
- Taste the soup and adjust seasonings to your preference. Add more white pepper if you like it spicier. You can also add more vinegar, soy sauce, or salt.
- With the soup simmering/bubbling lightly, stir the soup in a circular motion once again. Slowly pour the beaten egg into the soup in a thin stream. When the egg is cooked, add the scallions, and serve!
Nutrition Information
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Calories
66kcal
(3%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
23mg
(8%)
Sodium
943mg
(39%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
503IU
(10%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 943mg | 39% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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