Hot and Sour Soup 2 Recipe

Name: Hot and Sour Soup 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mushrooms dried; 1 cup water warm; 3 cups vegetable stock; 1 tablespoon sherry dry; 1/2 cup bamboo shoots; 4 ounces tofu diced; 1/2 cup green peas thawed; 2 tablespoons white wine vinegar; 1 tablespoon soy sauce, tamari; 2 tablespoons cornstarch; 1/4 cup water; 1/2 teaspoon white pepper; 1 teaspoon sesame oil; 1 each eggs lightly beaten; 2 each scallions, spring or green onions; 1 x salt to taste

Servings: persons

1/2 cup mushrooms dried
1 cup water warm
3 cups vegetable stock
1 tablespoon sherry dry
1/2 cup bamboo shoots
4 ounces tofu diced
1/2 cup green peas thawed
2 tablespoons white wine vinegar
1 tablespoon soy sauce, tamari
2 tablespoons cornstarch
1/4 cup water
1/2 teaspoon white pepper
1 teaspoon sesame oil
1 each eggs lightly beaten
2 each scallions, spring or green onions
1 x salt to taste

1
See vegetable stock recipe or use Vegetarian- style instant bouillon.
2
For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water.
3
Cut bamboo shoots in matchstick pieces, or 1/2 cup sliced water chestnuts.
4
Cut green onions into 1-inch diagonal slices.
5
Cover mushrooms with water and let stand for 30 minutes.
6
Remove mushrooms; cut off and discard stems.
7
Thinly slice mushrooms and set aside.
8
Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid.
9
Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
10
Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
11
Add tofu, peas, white vinegar, and soy; heat for 3 minutes.
12
In a small bowl, stir together cornstarch and the 1/4 cup water.
13
Add to soup and cook, stirring, until slightly thickened.
14
Turn off heat.
15
Add pepper and seasameoil.
16
Stirring continuously, slowly pour egg into soup.
17
Sprinkle with onion; add salt to taste.
18
Makes four 1 1/2 cup servings.

141

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 cup mushrooms dried, 1 cup water warm, 3 cups vegetable stock, 1 tablespoon sherry dry, and more.

Yes, Hot and Sour Soup 2 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 Soup 2

How did you like this recipe?

Frequently Asked Questions