Vege Hot And Sour Soup Recipes

VEGAN HOT AND SOUR SOUP

Vegan Hot and Sour Soup image

Vegan version of the Asian restaurant staple. This soup has been a favorite at KZSU barbeques, and will be sure to please crowds at any potlatch. Any extra peas and peppers you may have will go well in this soup. Add near the end if you want to keep their crunch.

Provided by Red West

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 17

Ingredients

1 ounce dried wood ear mushrooms
4 dried shiitake mushrooms
12 dried tiger lily buds
2 cups hot water
⅓ ounce bamboo fungus
3 tablespoons soy sauce
5 tablespoons rice vinegar
¼ cup cornstarch
1 (8 ounce) container firm tofu, cut into 1/4 inch strips
1 quart vegetable broth
¼ teaspoon crushed red pepper flakes
½ teaspoon ground black pepper
¾ teaspoon ground white pepper
½ tablespoon chili oil
½ tablespoon sesame oil
1 green onion, sliced
1 cup Chinese dried mushrooms

Steps:

In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 31.3 g, Fat 8.8 g, Fiber 14.8 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 1152.2 mg, Sugar 3.4 g

VEGETARIAN HOT AND SOUR SOUP

Vegetarian Hot and Sour Soup image

My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version.

Provided by evelynathens

Categories Chinese

Time 33m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

40 dried lily buds
1/4 cup small tree ear dried mushroom
5 cups vegetable broth
1/2 cup drained canned bamboo shoot, rinsed and julienned
2 teaspoons fresh ginger, minced
1/4 teaspoon salt
3 tablespoons red wine vinegar, to taste
crushed red pepper flakes
3 tablespoons cornstarch, mixed with
3 tablespoons 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
4 ounces firm tofu, cut into 1/3 inch dice
1 teaspoon sesame oil
1 spring onion, finely sliced

Steps:

In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.
In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.

Nutrition Facts : Calories 90.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 46.5, Sodium 811.9, Carbohydrate 8.2, Fiber 0.9, Sugar 1.1, Protein 6.6