Hot-and-Sour Asian Vegetable Soup Recipe

Name: Hot-and-Sour Asian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried shiitake mushrooms; 1 tablespoon light olive or peanut oil; 1 teaspoon dark sesame oil; 1 medium onion, quartered and sliced; 2 or 3 stalks bok choy or 2 large celery stalks, sliced diagonally; One 14- to 16-ounce can salt-free diced tomatoes, undrained; 1 cup fresh white mushrooms, coarsely chopped; 4 cups water; 1/2 teaspoon black pepper or lemon pepper; 1 cup snow peas, cut into 1-inch pieces; One 15-ounce can baby corn, undrained; 3 to 5 tablespoons rice vinegar, to taste; Chili oil, cayenne pepper, or Asian hot sauce, to taste; 2 tablespoons reduced-sodium soy sauce; 8 ounces extra-firm tofu, cut into 1/2-inch dice; 2 scallions, white and green parts, minced; 2 tablespoons cornstarch

Servings: persons

6 dried shiitake mushrooms
1 tablespoon light olive or peanut oil
1 teaspoon dark sesame oil
1 medium onion, quartered and sliced
2 or 3 stalks bok choy or 2 large celery stalks, sliced diagonally
One 14- to 16-ounce can salt-free diced tomatoes, undrained
1 cup fresh white mushrooms, coarsely chopped
4 cups water
1/2 teaspoon black pepper or lemon pepper
1 cup snow peas, cut into 1-inch pieces
One 15-ounce can baby corn, undrained
3 to 5 tablespoons rice vinegar, to taste
Chili oil, cayenne pepper, or Asian hot sauce, to taste
2 tablespoons reduced-sodium soy sauce
8 ounces extra-firm tofu, cut into 1/2-inch dice
2 scallions, white and green parts, minced
2 tablespoons cornstarch

1
Place the dried mushrooms in a bowl to soak with about 1 cup boiling water and set aside until needed.
2
Heat both oils in a soup pot.
3
Add the onion and saute over low heat until golden.
4
Add the bok choy, tomatoes, white mushrooms, water, and pepper.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently until the bok choy is tender-crisp, about 5 minutes.
7
Meanwhile, trim and discard the tough stems of the soaked mushrooms, reserving the broth.
8
Slice the caps.
9
Add them with their broth to the soup.
10
Add the remaining ingredients except the cornstarch.
11
Taste frequently as you add the vinegar and hot seasoning.
12
Simmer over very low heat for 5 minutes longer.
13
Dissolve the cornstarch in 1/4 cup water.
14
Slowly drizzle into the soup while stirring.
15
Simmer over very low heat for another 2 to 3 minutes.
16
Remove from the heat and serve at once.
17
Per serving:
18
Calories: 134
19
Total fat: 6g
20
Protein: 6g
21
Fiber: 5g
22
Carbohydrate: 18g
23
Cholesterol: 0mg
24
Sodium: 380mg

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 dried shiitake mushrooms, 1 tablespoon light olive or peanut oil, 1 teaspoon dark sesame oil, 1 medium onion, quartered and sliced, and more.

Yes, Hot-and-Sour Asian Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot-and-Sour Asian Vegetable Soup

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