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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 95.9

Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 213.5 mg
Total Carbs: 10.6 g
Dietary Fiber: 1.0 g
Protein: 6.4 g

View full nutritional breakdown of Vegan Hot and Sour Soup calories by ingredient

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Vegan Hot and Sour Soup

Submitted by: DARUMA

Introduction

I started making this after I realized I was buying a quart of soup from take-out Chinese every week one winter. I gathered recipes and put them all together. You will need to either have an Asian market available or you can probably order on the internet. The good thing is that one trip will net you enough long-lived ingredients for a number of batches. of soup. I started making this after I realized I was buying a quart of soup from take-out Chinese every week one winter. I gathered recipes and put them all together. You will need to either have an Asian market available or you can probably order on the internet. The good thing is that one trip will net you enough long-lived ingredients for a number of batches. of soup.

Minutes to Prepare: 20

Minutes to Cook: 25

Number of Servings: 16

Ingredients

1 can cha'i pow seitan (drained and sliced)

1 tsp hot chili-infused sesame oil

8 oz fresh mushrooms,sliced (shitake if you can find them, but regular work fine)

2 quarts water

1 T splenda or other sweetener

½ c minced green onions (optional)

1 tsp soy sauce

I can bamboo shoots, sliced

6 dried shitake mushrooms, sliced

½ c dried lily flowers

1 oz Chinese dried black fungus, soaked & drained

small can of water chestnuts, sliced

3 cakes medium-firm tofu, diced

Sour infusion:

4 T chunkiang vinegar

2 T soy sauce

1 T hot chili-infused sesame oil, or to taste

1 tsp ground Sichuan peppercorns

Directions

In a wok large enough to hold all the ingredients, heat 1 tsp chili sesame oil. Add the seitan and mushrooms and brown. Add the water, splenda , bamboo shoots, dried shitake mushrooms, water chestnuts, dried lily flowers and dried black fungus. Bring to a boil and simmer for 10 minutes. Add the tofu. If you need to add more water.
Add ingredients for the sour infusion to the soup. Heat for another 10 minutes.
Makes about 16 1-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user DARUMA.

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