Best 2 Vegetarian Hot And Sour Soup Recipes

Indulge in the tantalizing flavors of Vegetarian Hot and Sour Soup, a symphony of bold and spicy sensations that will revitalize your senses. This delectable soup is a harmonious blend of textures and flavors, featuring tender tofu, crisp vegetables, and a piquant broth that strikes the perfect balance between heat and tang. With two variations to choose from, the classic and the simplified version, this soup caters to all levels of culinary expertise. Whether you're a seasoned chef or a novice in the kitchen, you'll find the perfect recipe to suit your skills and preferences. Immerse yourself in the vibrant world of Vegetarian Hot and Sour Soup, where every spoonful promises an explosion of taste that will leave you craving more.

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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

VEGETARIAN HOT AND SOUR SOUP

Vegetarian HOt and Sour Soup image

Categories Tofu Soup/Stew Mushroom

Number Of Ingredients 14

Ingredients

1/4 bag Dried lily buds
1/2 bag Tree ear dried mushrooms
5 cups vegetable broth (no carrots: too "carroty" )
1/2 can Bamboo shoots julienned
2 teaspoons fresh ginger, minced
1 tablespoons red wine vinegar or rice vinegar
1 tablespoon sriracha
3 tablespoons cornstarch
2 piece egg
3 tablespoons soy sauce
8 ounces firm tofu cut in small pieces
2 tablespoons sesame oil
2 pieces spring onion, thinly sliced
6 pieces rehydrated dry shiitake mushrooms, sliced

Steps:

In separate bowls, cover the lily buds, shiitake, and tree ear mushrooms with hot water; let soak until softened, about 30 minutes;
drain and thoroughly rinse the lily buds and mushrooms, cut lily buds tough ends, and cut the lily buds into smaller pieces
In a large pot, combine the broth, water, lily buds, mushrooms, bamboo shoots, and ginger; cover and bring to a boil over medium-high heat add water to dilute; reduce the heat and simmer for 10 minutes;
stir in the vinegar and sriracha and boil over medium-high heat for 2 minutes;
beat the cornstarch with 3 tablespoons of water and add the mixture into the soup in a steady stream;
beat the egg and add slowly to the soup;
stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through;
garnish with spring onion.
food com/recipe/vegetarian-hot-and-sour-soup-102409

Tips:

To make the soup more flavorful, use a variety of mushrooms, such as shiitake, oyster, and wood ear mushrooms.
If you don't have bamboo shoots, you can substitute water chestnuts or carrots.
To make the soup spicier, add more chili oil or Sriracha sauce.
For a thicker soup, add more cornstarch or tapioca starch.
Serve the soup immediately, garnished with green onions, cilantro, and a squeeze of lime juice.

Conclusion:

This vegetarian hot and sour soup is a delicious and easy-to-make soup that is perfect for a cold day. It is packed with vegetables and tofu, and has a spicy and sour flavor that is sure to please everyone at the table. So next time you are looking for a quick and healthy meal, give this vegetarian hot and sour soup a try. You won't be disappointed!