Vegetarian Hot and Sour Soup
Traditional hot and sour soup is meat-based, but this vegetarian version gets
its protein boost from tofu and eggs.
- 4 dried Chinese black (shiitake) mushrooms
- hot water
- 2 teaspoons canola
oil 10 mL
- 1 carrot, peeled and julienned
- 5 cups vegetable broth 1.25 L
- 1/4 cup canned bamboo shoots, drained, julienned 60 mL
- 3 tablespoons cornstarch,
dissolved in 1/4 cup cold water 45 mL
- 3 tablespoons low-sodium soy sauce 45 mL
- 1/3 cup rice vinegar 75 mL
- 3/4 teaspoons ground white pepper 4 mL
- 6 ounces
savory baked or firm tofu, julienned 170 g
- 2 eggs, lightly beaten
- 2 stalks
green onion, thinly sliced
- In small bowl, soak dried mushrooms in hot water for 20 minutes or until
softened. Cut off stems and any hard areas and discard. Cut caps into thin slices.
- In stock pot, heat canola oil over medium-high heat. Add mushrooms and carrots
and cook 2 minutes or until carrots are just soft.
- Add vegetable broth and bamboo shoots and bring to a boil.
- Add cornstarch mixture and stir until soup thickens, about 2 minutes.
- Add soy sauce, rice vinegar and white pepper. Stir.
- Add tofu and bring soup back to a boil. While stirring soup in circular
motion in one direction, pour eggs in thin stream into soup.
- Remove soup from heat. Stir in green onions.
- Taste and adjust flavor with rice vinegar and white pepper.
- Serve immediately.
Yield: 8 servings
Serving Size: 1 cup (250 mL)
Nutritional Analysis Per Serving Calories 80 Total Fat 3.5 g Saturated Fat
0 g Cholesterol 55 mg Sodium 450 mg Carbohydrates 8 g Fibre 2 g Protein 4 g
Source: Stella Fong, Food Writer
Reprinted with permission from