Hot And Sour Asian Vegetable Soup Food

HOT-AND-SOUR ASIAN VEGETABLE SOUP

Steps:

• Place the dried mushrooms in a bowl to soak with about 1 cup boiling water and set aside until needed.
• Heat both oils in a soup pot. Add the onion and sauté over low heat until golden. Add the bok choy, tomatoes, white mushrooms, water, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the bok choy is tender-crisp, about 5 minutes.
• Meanwhile, trim and discard the tough stems of the soaked mushrooms, reserving the broth. Slice the caps. Add them with their broth to the soup.
• Add the remaining ingredients except the cornstarch. Taste frequently as you add the vinegar and hot seasoning. Simmer over very low heat for 5 minutes longer.
• Dissolve the cornstarch in 1/4 cup water. Slowly drizzle into the soup while stirring. Simmer over very low heat for another 2 to 3 minutes. Remove from the heat and serve at once.
• Per serving:
• Calories: 134
• Total fat: 6g
• Protein: 6g
• Fiber: 5g
• Carbohydrate: 18g
• Cholesterol: 0mg
• Sodium: 380mg

HOT AND SOUR VEGETABLE SOUP

Steps:

• Cut the stem from the cabbage and discard; cut the remaining cabbage into 1 1/2 inch sections and place in a bowl near the stove.
• Thinly slice the leeks, lengthwise; prepare the remaining ingredients and place them near the stove.
• Heat oil in a large pot over medium high heat; add leeks and ginger and stir fry until fragrant, about 15 seconds.
• Add the tougher, outer sections of the cabbage and the mushrooms, and toss lightly while cooking, 1 to 2 minutes.
• Add rice wine, partially cover pot, and reduce heat to medium; cook until the wine nearly evaporates, about 5 minutes.
• Add remainder of cabbage, tofu, and broth; bring to a boil.
• Lower heat a bit and simmer 15 minutes.
• Mix the cornstarch with the water, then slowly add to pot while stirring; cook over medium high heat until broth has thickened somewhat to the consistency of heavy cream.
• Stir in black vinegar, soy sauce, sesame oil, salt, and pepper; taste and adjust seasoning.
• Turn off heat and slowly add the egg, stirring slightly.

VEGETARIAN HOT AND SOUR SOUP

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.