Hot And Sour Soup Recipe

* See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissolve 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** (including tops)

Step 1

Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and sesame oil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings.

Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories.

From: Sunset Menus & Recipes for Vegetarian Cooking

Things You'll Need

  • 1/2c Dried mushrooms
  • 1c Warm water
  • 3c Vegetable stock (see *)
  • 1tb Dry sherry
  • 1/2c Sliced bamboo shoots **
  • 4oz Tofu, diced
  • 1/2c Frozen peas, thawed
  • 2tb White wine vinegar
  • 1tb Soy sauce
  • 2tb Cornstarch
  • 1/4c Water
  • 1/2ts White pepper 1/2to 3/4 ts
  • 1ts Sesame oil
  • 1ea Egg, lightly beaten
  • 2ea Green onions ***
  • Salt (to taste)

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