VEGETARIAN HOT AND SOUR SOUP RECIPE AUTHENTIC RECIPES

Name: Vegetarian Hot and Sour Soup
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 serving(s)
Ingredients: 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

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

Ingredients

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

VEGETARIAN HOT AND SOUR SOUP (GLUTEN-FREE) RECIPE - FOOD.COM

Vegetarian Hot and Sour Soup (Gluten-Free) Recipe - Food.com image

This is a vegetarian version of Chinese hot and sour soup. It warms you up on a cold day! For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon sesame oil
1/2 carrot, peeled and cut into matchsticks
5 ounces bamboo shoots, sliced (8 oz can)
1/2 cup shiitake mushroom, sliced
4 cups vegetable broth
2 cups filtered water
3 tablespoons brown rice vinegar
3 tablespoons tamari
1/2 teaspoon salt
2 teaspoons hot chili paste
8 ounces tofu, diced
1 tablespoon potato starch
1 egg

Steps:

Heat sesame oil in a pan and sauté carrot, bamboo shoot, and shiitake mushrooms for a couple of minutes.
Add vegetable broth, water, tamari, vinegar, chili paste, and salt. Cook until vegetables are tender.
Add tofu and bring to boil.
In a small bowl, dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the soup. Mix the soup.
Beat an egg and slowly drizzle the egg in a soup. Remove from heat.
Infuse love into the soup and serve!

Nutrition Facts : Calories 61.6, FatContent 3, SaturatedFatContent 0.6, CholesterolContent 31, SodiumContent 760.5, CarbohydrateContent 4.4, FiberContent 0.9, SugarContent 1.5, ProteinContent 5.2

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