HOT AND SOUR VEGGIE SOUP RECIPES

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VEGETARIAN HOT AND SOUR SOUP RECIPE - FOOD.COM



Vegetarian Hot and Sour Soup Recipe - Food.com image

My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version.

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Yield 4 serving(s)

Number Of Ingredients 16

40 dried lily buds
1/4 cup small tree ear dried mushroom
5 cups vegetable broth
1/2 cup drained canned bamboo shoot, rinsed and julienned
2 teaspoons fresh ginger, minced
1/4 teaspoon salt
3 tablespoons red wine vinegar, to taste
crushed red pepper flakes
3 tablespoons cornstarch, mixed with
3 tablespoons water
1 large egg
1 large egg white
2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce, plus a pinch of sugar
4 ounces firm tofu, cut into 1/3 inch dice
1 teaspoon sesame oil
1 spring onion, finely sliced

Steps:

  • In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.
  • In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.

Nutrition Facts : Calories 90.8, FatContent 3.6, SaturatedFatContent 0.8, CholesterolContent 46.5, SodiumContent 811.9, CarbohydrateContent 8.2, FiberContent 0.9, SugarContent 1.1, ProteinContent 6.6

VEGETABLE HOT-AND-SOUR SOUP RECIPE - EILEEN YIN-FEI LO ...



Vegetable Hot-and-Sour Soup Recipe - Eileen Yin-Fei Lo ... image

In 2018, Food & Wine named this recipe one of our 40 best: Food & Wine often covered (and tried to debunk) diet trends, with columns on everything from avoiding carbohydrates in the 1970s to embracing healthy fats in the 2010s. In a regular column on low-fat cooking, chef and author Eileen Yin-Fei Lo shared her recipes for Chinese food and how to avoid hidden fat in marinades, sauces, and soups. Her Vegetable Hot-and-Sour Soup offers extraordinary depth of flavor from ginger, soy sauce, and sesame oil and layers of texture from lily buds, mushrooms, and bamboo shoots—you won’t miss the meat. Dried lily buds, also called tiger lily buds or golden needles, are nutritious and slightly sweet. In Chinese dishes, they are often used with the dried fungi known as tree ear, or wood ear, mushrooms. Although both add layers of chewy texture to this dish, they can be omitted.

Provided by Eileen Yin-Fei Lo

Categories     Soup

Total Time 50 minutes

Yield 4

Number Of Ingredients 16

40 dried lily buds (about 1/2 ounce) (see Note)
1/4 cup small dried tree ear mushrooms (see Note) or dried shiitake mushroom caps
5 cups unsalted chicken stock or canned low-sodium broth
1/2 cup drained canned bamboo shoots, rinsed and julienned
2 teaspoons minced peeled fresh ginger
1/2 teaspoon kosher salt
3 tablespoons red wine vinegar
1 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons water
1 large egg
1 large egg white
4 ounces firm tofu, drained and cut into 1/3-inch cubes
21/2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 tablespoons thinly sliced scallions (from 1 medium scallion)

Steps:

  • Place lily buds and mushrooms in a small bowl, and add very hot water to cover by 1 inch. Let soak until softened, about 30 minutes. Drain and rinse thoroughly. Trim and discard tough ends from buds, and cut in half crosswise. Coarsely chop mushrooms.
  • Stir together lily buds, mushrooms, chicken stock, bamboo shoots, ginger, and salt in a large nonreactive saucepan over high. Cover and bring to a boil. Reduce heat to medium, and simmer 10 minutes. Stir in vinegar and red pepper; increase heat to medium-high, and boil mixture 2 minutes.
  • Whisk together cornstarch and 3 tablespoons water in a small bowl. Whisk cornstarch mixture into chicken stock mixture in a slow, steady stream; cook 1 minute. Beat together egg and egg white in a medium bowl. Pour egg mixture into chicken stock mixture in a slow, steady stream, stirring gently. Stir in tofu, soy sauce, and sesame oil, and cook, stirring occasionally, until warmed, about 2 minutes. Sprinkle with scallions before serving.

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