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Vegetarian Hot & Sour Soup

This vegetarian hot and sour soup is a meat-free version of a Chinese takeout favorite, with plenty of umami from dried shiitake mushrooms.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 66 kcal
Course: Soup
Cuisine: Chinese

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!)
  7. 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.
  8. 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

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

% 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.