Hot and Sour Vegetable Soup Recipe

Name: Hot and Sour Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small napa cabbage (1 1/2 lbs); 2 large leeks, white and light green parts only sliced lengthwise and rinsed well; 1 ½ tablespoons olive oil; 2 ½ tablespoons fresh ginger, peeled and minced; 6 -8 ounces fresh shiitake mushrooms, stemmed and thinly sliced; ¼ cup rice wine or ¼ cup sake; 14 ounces firm tofu, halved crosswise and cut into 1/4 inch slices; 8 cups chicken broth or 8 cups vegetable broth; 2 ½ tablespoons cornstarch; ¼ cup water; 4 ½ tablespoons black vinegar or 4 ½ tablespoons Worcestershire sauce, more to taste; 3 tablespoons soy sauce (to taste); 1 teaspoon toasted sesame oil; 1 teaspoon kosher salt (to taste); ¾ teaspoon fresh ground black pepper; 1 large egg, lightly beaten

Servings: persons

1 small napa cabbage (1 1/2 lbs)
2 large leeks, white and light green parts only sliced lengthwise and rinsed well
1 ½ tablespoons olive oil
2 ½ tablespoons fresh ginger, peeled and minced
6 -8 ounces fresh shiitake mushrooms, stemmed and thinly sliced
¼ cup rice wine or ¼ cup sake
14 ounces firm tofu, halved crosswise and cut into 1/4 inch slices
8 cups chicken broth or 8 cups vegetable broth
2 ½ tablespoons cornstarch
¼ cup water
4 ½ tablespoons black vinegar or 4 ½ tablespoons Worcestershire sauce, more to taste
3 tablespoons soy sauce (to taste)
1 teaspoon toasted sesame oil
1 teaspoon kosher salt (to taste)
¾ teaspoon fresh ground black pepper
1 large egg, lightly beaten

1
Cut the stem from the cabbage and discard; cut the remaining cabbage into 1 1/2 inch sections and place in a bowl near the stove.
2
Thinly slice the leeks, lengthwise; prepare the remaining ingredients and place them near the stove.
3
Heat oil in a large pot over medium high heat; add leeks and ginger and stir fry until fragrant, about 15 seconds.
4
Add the tougher, outer sections of the cabbage and the mushrooms, and toss lightly while cooking, 1 to 2 minutes.
5
Add rice wine, partially cover pot, and reduce heat to medium; cook until the wine nearly evaporates, about 5 minutes.
6
Add remainder of cabbage, tofu, and broth; bring to a boil.
7
Lower heat a bit and simmer 15 minutes.
8
Mix the cornstarch with the water, then slowly add to pot while stirring; cook over medium high heat until broth has thickened somewhat to the consistency of heavy cream.
9
Stir in black vinegar, soy sauce, sesame oil, salt, and pepper; taste and adjust seasoning.
10
Turn off heat and slowly add the egg, stirring slightly.

1026

kcal

Calories

Fat

Carbs

158

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 16 ingredients. The key ingredients include: 1 small napa cabbage (1 1/2 lbs), 2 large leeks, white and light green parts only sliced lengthwise and rinsed well, 1 ½ tablespoons olive oil, 2 ½ tablespoons fresh ginger, peeled and minced, and more.

Yes, Hot and Sour 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 Vegetable Soup

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