Vegetarian Hot And Sour Tom Ka Style Soup Food

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.

VEGETARIAN TOM KA

Steps:

• Heat the coconut milk with lemongrass, galangal, kaffir lime leaves, soy, chilis, sugar and stock.
• Simmer with the lid on the pot ten minutes and strain.
• Put strained soup base into.
• Simmer until cauliflower is al dente.
• Remove from heat and lemon juice.
• Stir once, place in bowls and garnish with cilantro.
• (optional) pour a teaspoon of sesame chili oil on top for more kick.
• *I am lucky enough to have a kaffir tree but if you cannot find kaffir leaves use lemon leaves (meyer lemon works well) or lime zest as a last resort.
• **Cauliflower is used in the book and works wonderfully with this soup but i like to mix it up and use mushrooms, tofu, tomatoes, water chestnuts, bell peppers, and even vermicelli noodles.

VEGETARIAN HOT AND SOUR TOM KA STYLE SOUP

Steps:

• Bring broth to a boil in a large pot.
• Add all ingredients except green onions.
• Reduce heat to low, and simmer for at least 20 minutes.
• Add onions and allow to cook for 3 more minutes.

VEGAN HOT AND SOUR SOUP

Steps:

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