Vegan Hot And Sour Soup Food

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VEGAN HOT AND SOUR SOUP



Vegan Hot and Sour Soup image

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.

Provided by Red West

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 17

1 ounce dried wood ear mushrooms
4 dried shiitake mushrooms
12 dried tiger lily buds
2 cups hot water
⅓ ounce bamboo fungus
3 tablespoons soy sauce
5 tablespoons rice vinegar
¼ cup cornstarch
1 (8 ounce) container firm tofu, cut into 1/4 inch strips
1 quart vegetable broth
¼ teaspoon crushed red pepper flakes
½ teaspoon ground black pepper
¾ teaspoon ground white pepper
½ tablespoon chili oil
½ tablespoon sesame oil
1 green onion, sliced
1 cup Chinese dried mushrooms

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.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 31.3 g, Fat 8.8 g, Fiber 14.8 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 1152.2 mg, Sugar 3.4 g

HOT AND SOUR TOFU SOUP



Hot and Sour Tofu Soup image

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

3 tablespoons vegetable oil
3/4 cup red bell pepper, cut into julienne strips
1 1/2 cups chopped green onions
2 cups vegetable stock
2 cups water
2 tablespoons soy sauce
2 teaspoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
3 tablespoons water
1 teaspoon sesame oil
1/2 lb snow peas (fresh or frozen) (optional)
1 lb firm tofu, drained and cut into 1/2 inch cubes
1 (8 ounce) can sliced water chestnuts, drained
salt and pepper

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

VEGETARIAN HOT AND SOUR SOUP



Vegetarian Hot and Sour Soup image

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

40 dried lily buds
1/4 cup small tree ear dried mushroom
5 cups vegetable broth
1/2 cup drained canned bamboo shoot, rinsed and julienned
2 teaspoons fresh ginger, minced
1/4 teaspoon salt
3 tablespoons red wine vinegar, to taste
crushed red pepper flakes
3 tablespoons cornstarch, mixed with
3 tablespoons water
1 large egg
1 large egg white
2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce, plus a pinch of sugar
4 ounces firm tofu, cut into 1/3 inch dice
1 teaspoon sesame oil
1 spring onion, finely sliced

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

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