Vegetarian Hot-and-Sour Soup Recipe

Name: Vegetarian Hot-and-Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 dried lily buds ( 1/2 ounce, see Note); 1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps; 5 cups chicken stock or canned low-sodium broth; 1/2 cup drained canned bamboo shoots, rinsed and julienned; 2 teaspoons minced fresh ginger; 1/4 teaspoon salt; 3 tablespoons red wine vinegar; Crushed red pepper; 3 tablespoons cornstarch mixed with 3 tablespoons of 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 (see Note); 4 ounces firm tofu, cut into 1/3 -inch dice; 1 teaspoon Asian sesame oil; 2 tablespoons finely sliced scallions

Servings: persons

40 dried lily buds ( 1/2 ounce, see Note)
1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps
5 cups chicken stock or canned low-sodium broth
1/2 cup drained canned bamboo shoots, rinsed and julienned
2 teaspoons minced fresh ginger
1/4 teaspoon salt
3 tablespoons red wine vinegar
Crushed red pepper
3 tablespoons cornstarch mixed with 3 tablespoons of 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 (see Note)
4 ounces firm tofu, cut into 1/3 -inch dice
1 teaspoon Asian sesame oil
2 tablespoons finely sliced scallions

1
In separate bowls, cover the lily buds and mushrooms with hot water.
2
Let soak until softened, about 30 minutes.
3
Drain and thoroughly rinse the lily buds and mushrooms.
4
Trim the tough ends from the buds and halve them crosswise.
5
If using shiitakes, coarsely chop them.
6
In a large nonreactive saucepan, combine the chicken stock, lily buds, mushrooms, bamboo shoots, ginger and salt.
7
Cover and bring to a boil over moderately high heat.
8
Reduce the heat and simmer for 10 minutes.
9
Stir in the vinegar and 1 1/2 teaspoons red pepper and boil over moderately high heat for 2 minutes.
10
Beat the cornstarch mixture into the soup in a steady stream.
11
In a bowl, combine the egg and egg white and beat into the soup.
12
Stir in the soy sauce, tofu and sesame oil and cook over moderate heat until warmed through.
13
Season with red pepper and garnish with the scallions.

633

kcal

Calories

Fat

Carbs

101

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 15 ingredients. The key ingredients include: 40 dried lily buds ( 1/2 ounce, see Note), 1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps, 5 cups chicken stock or canned low-sodium broth, 1/2 cup drained canned bamboo shoots, rinsed and julienned, and more.

Yes, Vegetarian 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.

Vegetarian Hot-and-Sour Soup

How did you like this recipe?

Frequently Asked Questions