Vegan Hot And Sour Soup Recipes
VEGAN HOT AND SOUR SOUP
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
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 & SOUR SOUP
With egg ribbons, tofu and shitake mushrooms, this is a deliciously warming veggie soup
Provided by Jamie Oliver
Categories Mains Vegetables Dinner Party Chinese Tofu Starters
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined.
- Finely slice the mushrooms and bamboo shoots. Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute.
- Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, the honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely slice the spring onions and chives and whisk the egg well.
- Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives scattered on top.
Nutrition Facts : Calories 99 calories, Fat 6.0 g fat, SaturatedFat 0.9 g saturated fat, Protein 7.2 g protein, Carbohydrate 3.8 g carbohydrate, Sugar 2.9 g sugar, Sodium 1.1 g salt, Fiber 1.5 g fibre
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
HOT AND SOUR SOUP
We have the perfect soup for these crisp days that seem to be getting colder by the minute. Our super easy Hot and Sour soup is a deliciously warming dish meant to keep you cozy throughout the entire winter season.Over the years, I've been gathering soup recipes as much as I can. I love how heartwarming and soothing a tasty soup can be. Also, most of them are easy to make and you get a good bang for your buck.And now that is almost winter season it is time to get them all out of the book. We want to have them handy and on sight, so we have as many options as possible when it is time to feed ourselves or our families.This particular recipe is an all-time favourite of many. It is originally from China but you will see a variation on many Asian cuisines. Each country has given its touch and different regions will use the vegetables and ingredients that are easily available in that area.For our own Hot and Sour Soup recipe, we had to switch around a few things. The original recipe comes from the Sichuan Province in China. And it consists of a thickened broth, made usually out of chicken or pork. They add simple seatings, black and red pepper, and vinegar for the final touch. For our own Hot and Sour Soup recipe, we had to switch around a few things. We want it to be vegan so we are using vegetable broth instead. The tricky part here is that the consistency of the soup is very important and you can't really get it with vegetable broth on its own.To get the consistency where we need it to be we are adding some corn starch. This will thicken the soup without affecting the taste. The consistency is super important for this dish. I think is what makes is so heartwarming but we don't want to mess with the taste, so corn starch does the work perfectly. I'm not a fan of hot dishes. But for this one, you need some spicy to make it legit. There are some restaurants that serve this soup incredibly hot. I toned it down as much as I could so I wouldn't feel my mouth burning but still get a bit of a kick. Just a little bit of chili oil will give you that effect but if you are better at handling spices, go for the extra portion!You get a bunch of delicious veggies and some tofu in your Hot and Sour soup. This makes it super filling and super loaded with nutrients. So, not only is it warming, but this soup is also healing, for both the body and your soul. Serve it in a bowl while it is still really warm. Curl up on the couch and enjoy one of the best soups you've ever had in your life!
Provided by Hi, I'm Julia! I love coming up with delicious simple vegan recipes. I started Vegan.io to make it a
Categories Appetizer
Time 10m
Yield Serves: 4
Number Of Ingredients 14
Steps:
- Directions Soak the shiitake mushroom in water first before you start preparing the other things. Use a big pot and add the liquids for the soup. Use the water from the shiitake mushroom and mix the cornstarch into it Use a skillet and heat up the oil, fry the tofu from all side until slightly crispy for about 10 minutes. When the soup start to boil add the vegetables and the dissolved cornstarch in shiitake water, simmer until the cabbage is tender for about 5 minutes. Stir until the soup thickens, take it off the heat, adjust taste and serve in a bowl with fried tofu on top, enjoy!
Nutrition Facts : Nutrition Facts Total servings 4 Amount Per Serving Calories 150 From Fat 35 % Daily Value* Total Fat 4g 6% Saturated Fat 1g 3.3% Trans Fat 0g Cholesterol 0.24mg 0.1% Sodium 1497.519mg 62.4% Total Carbohydrate 23g 7.5% Dietry Fiber 3g 11.3% Sugars 7g Protein 7g 14.4% Vitamin A 0µg Vitamin B-12 0µg 0% Vitamin B-6 0.2mg 10% Vitamin C 22.51mg 37.5% Vitamin D 5.54IU 1.4% Vitamin D2 0.14µg Vitamin D3 0µg Vitamin E 0.35mg 1.2% Vitamin K1 45.37µg 56.7% Calcium 57.55mg 5.8% Copper 0.4mg 19.8% Folate 34.89µg 8.7% Folic Acid 0µg Iron 1.6mg 4.9% Magnesium 36.87mg 9.2% Manganese 0.32mg 16.2% Niacin 1.57mg 7.8% Pantothenic acid 1.15mg 11.5% Phosphorus 108.81mg 10.9% Potassium 351.95mg 10.1% Riboflavin, 0.19mg 11% Selenium 2.47µg 3.5% Sodium 1497.52mg 62.4% Thiamin, 0.16mg 10.8% Zinc 1.06mg 4.7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories per gram Fat 9 • Carbohydrate 4 • Protein 4
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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.
- Trim the tough ends off the lily flowers and cut them in half. Roughly chop the wood ears, and thinly slice the shiitake mushrooms. Cut the spiced tofu into thin 2 inch-long slices. Cut the tofu into ¼ inch thick pieces, also about 2 inches long.
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5/5 (34)Total Time 35 minsCategory SoupCalories 294 per serving
- Heat 1 tablespoon of oil in large saucepan over medium heat. Add ginger and garlic and sauté for about one minute, being careful to avoid burning.
- Add broth, raise heat, and bring to boil. Lower heat and add mushrooms and bamboo shoots, and simmer for about ten minutes.
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