Vege Hot And Sour Soup Food
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.
Provided by evelynathens
Categories Chinese
Time 33m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 90.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 46.5, Sodium 811.9, Carbohydrate 8.2, Fiber 0.9, Sugar 1.1, Protein 6.6
VEGE HOT AND SOUR SOUP
I've made variations on this recipe for years, but last night's version came out really well, so I decided I should save it. This is vegetarian and low carb. If you're not trying to be low carb, noodles are a great addition.
Provided by Jeri Roth Lande
Categories Soy/Tofu
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot.
- Add chopped onions and cook until they start to brown.
- Add garlic and ginger, stir and cook a couple more minutes.
- Add mushrooms and celery, stir and cook a couple more minutes.
- Add soy sauce, rice vinegar, 6 cups water and green beans.
- Bring to a boil and simmer 5 min or until green beans are cooked through.
- Add tofu.
- Beat eggs and then pour as a thin stream into the soup.
- Add hot sauce to taste.
- Add more soy sauce or rice vinegar to taste.
Nutrition Facts : Calories 167.4, Fat 9.5, SaturatedFat 2, Cholesterol 70.5, Sodium 1381.9, Carbohydrate 10.7, Fiber 2.8, Sugar 3, Protein 12.6
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VEGETABLE HOT-AND-SOUR SOUP RECIPE - EILEEN YIN-FEI LO
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- 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.
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