VEGAN HOT AND SOUR SOUP
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
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
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Issa Sabbah
[email protected]This soup is the bomb.
MANSUR ABUBAKAR MUHAMMAD
[email protected]This soup gets two thumbs up from me.
Dhan Maya
[email protected]I highly recommend this soup.
Mojahid Khan
[email protected]This soup is a must-try.
Yubraj positive vibes
[email protected]I can't wait to make this soup again.
Rafi Khandokar
[email protected]This soup is a keeper.
Brittney Shorter
[email protected]I'm so glad I found this recipe.
RAGA OSAMA
[email protected]This is a really healthy and flavorful soup.
Wanjau Shishi
[email protected]I love the fact that this soup is vegan.
June Blocker
[email protected]This soup is a great way to warm up on a cold day.
Bilal nasir
[email protected]I will definitely be making this soup again.
Noreen Fatima
[email protected]This is the best hot and sour soup I've ever had.
Graphistan
[email protected]I love the way the bamboo shoots add a little crunch to the soup.
hyder Tanwari
[email protected]This soup is so good! It's the perfect balance of sour, spicy, and savory.
Yandokuhle Mkhize
[email protected]I wasn't sure how the wood ear mushrooms would taste, but I was pleasantly surprised. They added a nice chewy texture to the soup.
gaming Nirob
[email protected]I'm not a huge fan of tofu, but I actually really liked it in this soup. It added a nice texture and flavor.
Laura Commeree
[email protected]This was a really easy soup to make, and it didn't take very long at all. I was able to get it on the table in about 30 minutes.
Makayla Whitfield
[email protected]I loved the combination of flavors in this soup. The sourness from the vinegar and lemon juice, the spiciness from the chili peppers, and the umami from the mushrooms and tofu all came together perfectly.
Kuwait Kuwaiti
[email protected]This soup is amazing! It's so flavorful and comforting, and it's the perfect meal for a cold day. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.