Vege Hot and Sour Soup Recipe

Name: Vege Hot and Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 2 onions, chopped; 1 tablespoon garlic, chopped; ½ teaspoon ginger, fresh grated; 4 ounces button mushrooms, chopped; 1 stalk celery, chopped; ½ cup soy sauce; ¼ cup rice vinegar; 8 ounces frozen Italian cut green beans; 16 ounces firm tofu, cut in small cubes; 2 eggs, beaten; hot sauce

Servings: persons

2 tablespoons peanut oil
2 onions, chopped
1 tablespoon garlic, chopped
½ teaspoon ginger, fresh grated
4 ounces button mushrooms, chopped
1 stalk celery, chopped
½ cup soy sauce
¼ cup rice vinegar
8 ounces frozen Italian cut green beans
16 ounces firm tofu, cut in small cubes
2 eggs, beaten
hot sauce

1
Heat oil in large pot.
2
Add chopped onions and cook until they start to brown.
3
Add garlic and ginger, stir and cook a couple more minutes.
4
Add mushrooms and celery, stir and cook a couple more minutes.
5
Add soy sauce, rice vinegar, 6 cups water and green beans.
6
Bring to a boil and simmer 5 min or until green beans are cooked through.
7
Add tofu.
8
Beat eggs and then pour as a thin stream into the soup.
9
Add hot sauce to taste.
10
Add more soy sauce or rice vinegar to taste.

187

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 12 ingredients. The key ingredients include: 2 tablespoons peanut oil, 2 onions, chopped, 1 tablespoon garlic, chopped, ½ teaspoon ginger, fresh grated, and more.

Yes, Vege Hot and Sour 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.

Vege Hot and Sour Soup

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