Ingredients
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40
-
1/4
-
5
-
1/2
-
2
-
1/4
-
3
-
-
3
-
3
-
-
-
-
-
Directions
Vegetarian Hot and Sour Soup, My DH’s favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version., This is a great recipe, although I do prefer to make a few substitutions: (1) Chinkiang/black vinegar to taste instead of red wine vinegar (maybe 5+ Tbl or so), (2) 1 tsp white pepper instead of red pepper, and (3) 2 large eggs so that I don’t have to deal with the extra yolk. I also add shiitake mushrooms. Thanks for sharing!, This was delicious! I couldn’t find lily buds so I left it out and used shitake mushrooms. My mum loved it – her only complaint was that the tofu was bland. Next time I’ll saute it in some ginger and chili oil and then add it to the soup at the end.
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Steps
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1
Done
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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. |
|
2
Done
|
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. |
