Vegetarian Hot And Sour Soup Food
HOT AND SOUR TOFU SOUP
Vegetarian version of the Chinese favorite. Many thin tofu is bland, but it actually takes on the flavor of whatever it is cooked in. In this case it happens to be soy, vinegar and pepper flakes.
Provided by Hadice
Categories Soy/Tofu
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
- Add water, vegetable stock, and soy sauce.
- Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
- Blend cornstarch with 3 tablespoons water.
- In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
- Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
- Again cover, and cook for about 5 minutes or until thick and bubbly.
- Turn off the heat.
- Adjust salt and pepper to taste, serve immediately.
Nutrition Facts : Calories 125, Fat 8.1, SaturatedFat 1.2, Sodium 266.3, Carbohydrate 8.8, Fiber 2.1, Sugar 2.2, Protein 5.9
HOMEMADE HOT AND SOUR SOUP
Very easy-to-make hot and sour soup.
Provided by Kevin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
- Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
- Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g
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- In separate bowls, soak the dried lily flowers, wood ears, and shiitake mushrooms in 1 cup of hot water each for 1 hour, until hydrated. Reserve the shiitake mushroom soaking water.
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