Vegetarian Hot and Sour Soup

READY IN: 33mins
Recipe by evelynathens

My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version.

Top Review by zestylemos5834

This was delicious! I couldn't find lily buds so I left it out and I used shitake mushrooms. My mum loved it - her only complaint was that the tofu was bland. Next time I'll saute it in some ginger and chili oil and then add it to the soup at the end.

Ingredients Nutrition

Directions

  1. In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.
  2. In a large pot, combine the broth, 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 egg 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; season with red pepper and garnish with spring onion.

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