Vegetarian Hot and Sour Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 141.2
- Total Fat: 5.9 g
- Cholesterol: 106.7 mg
- Sodium: 1,815.0 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.2 g
- Protein: 9.0 g
View full nutritional breakdown of Vegetarian Hot and Sour Soup calories by ingredient
Number of Servings: 4
Ingredients
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40 dried lily buds
1/4 cup small dried (or fresh) tree ear mushrooms
1/4 cup dried (or fresh) shiitake mushrooms
5 cups vegetable broth
1 cup water
1/2 cup drained canned bamboo shoots , rinsed
2 teaspoons fresh ginger , minced
1/4 teaspoon salt
3 tablespoons red wine vinegar
crushed red pepper flakes (to taste)
3 tablespoons cornstarch , mixed with 3 tablespoons water
2 large eggs
1 large egg white
3 tablespoons light soy sauce
A pinch of sugar
4 ounces firm tofu , cut into 1/3 inch dice
1 teaspoon sesame oil
1 green onion , finely sliced
Directions
-In a bowl, cover the lily buds with hot water and allow to soak for about 30 minutes - until softened.
-If using dried mushrooms- soak in hot water in a separate bowl (for 30 minutes) - until softened.
-Drain and thoroughly rinse the mushrooms and the lily buds. Trim the tough ends off of the buds and halve crosswise.
-In a large pot: combine the broth, one cup water, 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 eggs 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
-Add more red pepper flakes (to taste) and stir in the green onion.
-Makes 4 generous servings.
-A note on the ingredients:
-In order to find "dried lily buds" and the dried mushrooms- you will have to go into an asian (preferable chinese) food store. I'm lucky, in that I live in NYC and can go down to China town for these ingredients. The lily buds are also referred to as golden needles or "gum jum". When looking for mushrooms, they don't have to be the tree ear- look for some tiny little mushrooms. If they are bigger, you will need to cut them.
-If you can't find them, this recipe can be made without the lily buds- just increase the other ingredients slightly
-The lily buds are not included in the calorie counter, but they do not provide a significant amount of calories.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURADNYC.
-If using dried mushrooms- soak in hot water in a separate bowl (for 30 minutes) - until softened.
-Drain and thoroughly rinse the mushrooms and the lily buds. Trim the tough ends off of the buds and halve crosswise.
-In a large pot: combine the broth, one cup water, 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 eggs 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
-Add more red pepper flakes (to taste) and stir in the green onion.
-Makes 4 generous servings.
-A note on the ingredients:
-In order to find "dried lily buds" and the dried mushrooms- you will have to go into an asian (preferable chinese) food store. I'm lucky, in that I live in NYC and can go down to China town for these ingredients. The lily buds are also referred to as golden needles or "gum jum". When looking for mushrooms, they don't have to be the tree ear- look for some tiny little mushrooms. If they are bigger, you will need to cut them.
-If you can't find them, this recipe can be made without the lily buds- just increase the other ingredients slightly
-The lily buds are not included in the calorie counter, but they do not provide a significant amount of calories.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURADNYC.
Member Ratings For This Recipe
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