Almost Vegetarian Hot And Sour Soup
Vegetarian Asian Tofu Mushrooms Soups
Last updated 6/12/2012 1:03:39 AM. Recipe ID 27738. Report a problem with this recipe.
Title: Almost vegetarian hot and sour soup
Categories: Soup, Asian, Tofu, Mushrooms
Yield: 6 Servings
8 c Lowfat chicken broth OR
1 oz Bean sprouts; rinsed
1 oz Bamboo shoots; rinsed and
1 Stalk bok choy; diagonally
-sliced (altertive: celery
-and napa cabbage leaves)
3 oz Chinese pea pods; rinsed and
6 Dried Chinese mushrooms;
-soaked in boiling water,
-rinsed and drained and
1 tb Hoisin sauce
1 tb Tamari soy; or more to taste
1 tb Kung pao sauce; or more to
Leftover soba noodle;
10 oz Firm tofu; or as packaged
-drained and sliced, *see
2 tb Potato starch; dissolved in
4 tb Water
1/4 c Egg substitute; beaten with
1/8 ts Light sesame oil
Cilantro leaves; coarsely
1 ds Dark sesame oil; for aroma
3 tb Rice wine vinegar
Hot pepper sauce; optional
Rinse the pea pods and trim, pulling strings if necessary; leave them
whole. If bok choy is not available, use a combination of celery and
napa cabbage leaves; slice on the bias into bite-sized pieces.
Slice the tofo (bean Curd) cakes into 1/4-inch thick pieces, then
carefully slice again into strips 1 by 1/4-inch (julienned).
Place the broth in a large soup pan; add the bean sprouts, then bamboo
shoots, bok choy, pea pods, and mushrooms. Slowly bring to a gentle
boil. Add the sauces: hoisin, soy and kung pao. Let simmer for 2 to 3
minutes or until bok choy is wilted and the sprouts have lost their
bitter bite. Add a little cooked soba noodle, if using.
Add the bean curd slivers. And as soon as the soup returns to a boil,
slowly stir in the well-stirred dissolved potato starch. Slowly bring
to a boil again.
Slowly pour in the beaten egg through the gap of a pair of chopsticks
or along the back of a fork, moving the chopsticks or fork in a
circular motion to shirr the egg. Remove at once from heat and cover
for 30 seconds to allow egg to set and the soup will also clear
Remove from heat. Add the coriander leaves. Stir gently to mix.
Season with vinegar. Then adjust the sauces: soy, hoisin, or kung
pao, to taste. Offer pepper oil at the table for those who want it
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