F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Vegetarian Hot-and-Sour Soup

  • SERVINGS: 4
  • HEALTHY
  • VEGETARIAN

Although the chewy lily buds and tree ear mushrooms add layers of texture to this soup, they can be omitted.

  1. 40 dried lily buds ( 1/2 ounce, see Note)
  2. 1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps
  3. 5 cups chicken stock or canned low-sodium broth
  4. 1/2 cup drained canned bamboo shoots, rinsed and julienned
  5. 2 teaspoons minced fresh ginger
  6. 1/4 teaspoon salt
  7. 3 tablespoons red wine vinegar
  8. Crushed red pepper
  9. 3 tablespoons cornstarch mixed with 3 tablespoons of water
  10. 1 large egg
  11. 1 large egg white
  12. 2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce plus a pinch of sugar (see Note)
  13. 4 ounces firm tofu, cut into 1/3 -inch dice
  14. 1 teaspoon Asian sesame oil
  15. 2 tablespoons finely sliced scallions
  1. In separate bowls, cover the lily buds and 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. If using shiitakes, coarsely chop them.
  2. In a large nonreactive saucepan, combine the chicken stock, lily buds, mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the vinegar and 1 1/2 teaspoons red pepper and boil over moderately high heat for 2 minutes.
  3. 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 moderate heat until warmed through. Season with red pepper and garnish with the scallions.
Notes

Dried lily buds, dried tree ear mushrooms and black soy sauce are available at Asian markets.

One Serving Calories 208 kcal, Protein 23 gm, Carbohydrate 13 gm, Cholesterol 53 mg, Total Fat 5.1 gm, Saturated Fat 1.3 gm.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.