Vegetable Hot and Sour Soup is a popular dish in many Asian cuisines, especially Chinese. This soup is known for its bold flavors, combining spicy and tangy elements in a way that excites the taste buds. It’s not only delicious but also packed with nutritious vegetables, making it a healthy choice for anyone looking to enjoy a flavorful meal.
Ingredients For Vegetable Hot and Sour Soup
The beauty of Vegetable Hot-and-Sour Soup lies in its simplicity and versatility. You can customize the ingredients based on your preferences and what you have available in your kitchen.
ALSO READ: CLASSIC GRANDMAS SLOPPY JOES
Vegetable Hot-and-Sour Soup
Course: LunchCuisine: Asian, ChineseDifficulty: Easy4
servings25
minutes30
minutes440
kcalVegetable Hot-and-Sour Soup is a delightful dish that combines the best of spicy and tangy flavors. It’s easy to make, highly nutritious, and perfect for any meal. Whether you’re an experienced cook or a beginner in the kitchen, this soup is a great addition to your recipe collection. Enjoy it as a starter or a main course, and savor the burst of flavors and health benefits it brings.
Ingredients
40 dried lily buds (about 1/2 ounce)
1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps
5 cups unsalted chicken stock or canned low-sodium broth
1/2 cup drained canned bamboo shoots, rinsed and julienned
2 teaspoons minced peeled fresh ginger
1/2 teaspoon kosher salt
3 tablespoons red wine vinegar
1 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons water
1 large egg
1 large egg white
4 ounces firm tofu, drained and cut into 1/3-inch cubes
2 1/2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 tablespoons thinly sliced scallions (from 1 medium scallion)
Directions
- Place lily buds and mushrooms in a small bowl, and add very hot water to cover by 1 inch. Let soak until softened, about 30 minutes. Drain and rinse thoroughly. Trim and discard tough ends from buds, and cut in half crosswise. Coarsely chop mushrooms.
- Stir together lily buds, mushrooms, chicken stock, bamboo shoots, ginger, and salt in a large nonreactive saucepan over high. Cover and bring to a boil. Reduce heat to medium, and simmer 10 minutes. Stir in vinegar and red pepper; increase heat to medium-high, and boil mixture 2 minutes.
- Whisk together cornstarch and 3 tablespoons water in a small bowl. Whisk cornstarch mixture into chicken stock mixture in a slow, steady stream; cook 1 minute. Beat together egg and egg white in a medium bowl. Pour egg mixture into chicken stock mixture in a slow, steady stream, stirring gently. Stir in tofu, soy sauce, and sesame oil, and cook, stirring occasionally, until warmed, about 2 minutes. Sprinkle with scallions before serving.
Notes
- Find dried lily buds and dried tree ear mushrooms at Asian markets.
