Vegetarian Hot & Sour Soup
User Reviews
4.9
Vegetarian Hot & Sour Soup
Description
This soup recipe incorporates several rehydrated dried ingredients including lily flowers, wood ear mushrooms, and shiitake mushrooms, which provide texture and earthy flavor. Spiced and firm tofu adds protein and body, complemented by bamboo shoots for crunch. The broth is built from vegetable stock combined with soaking liquid from the mushrooms, enhancing umami. Seasonings include salt, sugar, chili peppers for optional heat, ground white pepper, and both dark and light soy sauces, along with sesame oil for aroma.
The soup achieves its hot and sour balance through the use of dried chili and vinegar, while a slurry of cornstarch thickens the broth to a silky consistency. Beaten egg is stirred in at the end, forming delicate strands that add richness and texture. The soup is garnished with chopped scallions for freshness. This hearty, vegetarian soup provides a layered texture and flavor suitable as a starter or light meal.
Ingredients
- 0.35 oz. dried lily flowers (rehydrated, ½ cup after rehydrating)
- 0.35 oz. dried wood ear mushroom ½ cup after rehydrating & slicing
- 0.7 oz. dried shiitake mushrooms (⅔ cup after rehydrating & slicing)
- 3 oz. tofu spiced, dry
- 4 oz. tofu fresh, firm
- 7 cups vegetable stock or mushroom stock
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon sugar
- 1-2 red chili pepper deseeded and chopped, optional, dried
- 1-2 teaspoons ground white pepper (or to taste)
- 1 1/2 teaspoons dark soy sauce or regular dark soy sauce, mushroom flavored
- 1 tablespoon soy sauce or seasoned soy sauce, light
- 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)
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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