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Vegan Hot and Sour Soup

Vegan Hot and Sour Soup

  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
Red West

Red West

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1152 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
  4. 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.
  5. In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
  6. 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.
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Reviews

jeremy
44

jeremy

3/5/2009

Very good recipe, as good or better than from a restaurant. I did not have wood ear or shitake and so I just sliced up some regular mushrooms... Also, like a few of the other reviewers, I did not use the bamboo fungus or lilly buds. I substituted bamboo shoots for the fungus, but found out afterwards that bamboo fungus is actually a type of mushroom that grows on bamboo. You can find it at an Asian grocery store - it is dried, looks like pasta noodles, and is called "long net stinkhorn". Also, if you did not already know, to make the soup "crackers" that are served in Chinese restaurant, get some wonton wrappers (I found mine in the frozen section of the Chinese grocery store) - these thaw quickly and are doughy shavings that fry up very quickly.

Riverstone-Newell
28

Riverstone-Newell

3/10/2009

Loved it. Really! Things I left out: wood ear mushrooms; tiger lily buds, bamboo fungus, tofu, white pepper, dried mushrooms, and chili oil. Things I added: entire package of shitake mushrooms (about 6 oz), a quarter cup of miso, about 6 oz thick Chinese noodles, Sriracha to taste, and some leftover water chestnuts. I think you could do almost anything with this recipe and it would work well... more veggies, add chicken (if you eat meat), etc.

tlove
24

tlove

1/21/2009

I've made this several times now, and I think i've got it down...my version is NOT vegan as I prefer to add a beaten egg at the end...I always add some bamboo shoots which I cut into strips, and the tofu I use is already cubed...I leave out some of the more exotic ingredients (no tiger lily buds or bamboo fungus) but I include everything else...this is a really yummy, cold weather type soup that I will make again and again

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