Description
A comforting and flavorful recipe for Vegetarian Hot and Sour Soup, a Chinese-inspired dish that is both spicy and tangy. This hearty soup is packed with vegetables, tofu, and aromatic seasonings, perfect for a cozy night in.
Ingredients
Scale
Vegetarian Hot and Sour Soup Ingredients:
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup sliced shiitake or cremini mushrooms
- 1/2 cup bamboo shoots, julienned
- 1/2 cup shredded carrots
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon chili garlic sauce or sriracha (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 cup cubed firm tofu
- 1 beaten egg (optional for vegetarian, omit for vegan)
- 2 green onions, sliced
- 1/2 teaspoon white pepper or black pepper
- Chopped cilantro for garnish (optional)
Instructions
- Sauté Aromatics: Heat sesame oil in a large saucepan. Sauté ginger and garlic until fragrant.
- Cook Vegetables: Add mushrooms, bamboo shoots, and carrots. Cook until slightly tender.
- Simmer Soup: Pour in broth, soy sauce, vinegar, and chili sauce. Simmer for 5–7 minutes.
- Thicken Soup: Stir in tofu and cornstarch slurry. Simmer until slightly thickened.
- Add Egg (Optional): Slowly drizzle in beaten egg while stirring gently for ribbons.
- Season and Garnish: Add pepper, adjust seasoning. Garnish with green onions and cilantro.
Notes
- To make it vegan, omit the egg and use firm tofu for protein.
- For added flavor, drizzle in a bit more vinegar or chili oil before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
