Hot and sour soup
Last updated 6/12/2012 12:57:40 AM. Recipe ID 20276. Report a problem with this recipe.
Title: Hot and sour soup
Categories: Vegetarian, Soups
Yield: 4 servings
1/2 c Dried mushrooms
1 c Warm water
3 c Vegetable stock (see *)
1 T Dry sherry
1/2 c Sliced bamboo shoots **
4 oz Tofu, diced
1/2 c Frozen peas, thawed
2 T White wine vinegar
1 T Soy sauce
2 T Cornstarch
1/4 c Water
1/2 t White pepper 1/2to 3/4 t.
1 t Seasame oil
1 ea Egg, lightly beaten
2 ea Green onions ***
1 x Salt (to taste)
* See vegetable stock recipe or use Vegetarian- style instant
bouillon. For each cup of vegetable stock specified in recipe,
dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable
stock base in 1 cup boiling water. ** Cut in matchstick pieces, or
1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch
diagonal slices. Cover mushrooms with water and let stand for 30
minutes. Remove mushrooms; cut off and discard stems. Thinly slice
mushrooms and set aside.
Measure soaking water (discard any sandy portion at the bottom) and
add enough stock to make a total of 4 cupcs liquid. Place in a
2-quart pan and add sherry, bamboo shoots, and sliced mushrooms.
Bring to a boil, then reduce heat; cover and simmer for 15 minutes.
Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a
small bowl, stir together cornstarch and the 1/4 cup water. Add to
soup and cook, stirring, until slightly thickened. Turn off heat. Add
pepper and seasameoil. Stirring continuously, slowly pour egg into
soup. Sprinkle with onion; add salt to taste.
Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams
carbohydrates, 63 milligrams cholesterol, 95 calories. From: Sunset
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