Vegetarian Hot & Sour Soup
This vegetarian hot and sour soup is a meat-free version of a Chinese takeout favorite, with plenty of umami from dried shiitake mushrooms.
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 0.35 oz. dried lily flowers ((rehydrated, ½ cup after rehydrating))
- 0.35 oz. dried wood ear mushrooms ((½ cup after rehydrating & slicing))
- 0.7 oz. dried shiitake mushrooms ((⅔ cup after rehydrating & slicing))
- 3 oz. spiced dry tofu
- 4 oz. fresh firm tofu
- 7 cups vegetable or mushroom stock
- 1/2 teaspoon salt ((or to taste))
- 1/4 teaspoon sugar
- 1-2 dried red chili peppers ((deseeded and chopped, optional))
- 1-2 teaspoons ground white pepper ((or to taste))
- 1 1/2 teaspoons mushroom flavored dark soy sauce ((or regular dark soy sauce))
- 1 tablespoon light soy sauce ((or seasoned soy sauce))
- 1 teaspoon sesame oil
- 5 oz. bamboo shoots ((1 small can))
- 1/4-1/3 cup white vinegar
- 1/4 cup cornstarch ((mixed with 1/4 cup/60 ml water))
- 1 large egg ((beaten))
- 1 scallion ((chopped))
Instructions
- 1
In separate bowls, soak the dried lily flowers, wood ears, and shiitake mushrooms in 1 cup of hot water each for 1 hour, until hydrated. Reserve the shiitake mushroom soaking water.
- 2
Trim the tough ends off the lily flowers and cut them in half. Roughly chop the wood ears, and thinly slice the shiitake mushrooms. Cut the spiced tofu into thin 2 inch-long slices. Cut the tofu into ¼ inch thick pieces, also about 2 inches long.
- 3
Add the stock and strained mushroom soaking water to a large soup pot, and bring to a boil. Add the salt, sugar, dried chili pepper (if using), white pepper, dark soy sauce, light soy sauce, and sesame oil.
- 4
Next, add the lily flowers, wood ears, shiitake mushrooms, and bamboo shoots. Bring the soup to a simmer, and stir in the spiced tofu, firm tofu, and vinegar.
- 5
Combine the cornstarch with ¼ cup water to make a slurry. Ensure it’s well-combined, as the cornstarch tends to settle to the bottom of the bowl.
- 6
Bring the mixture to a simmer and use your soup ladle to stir the soup in a steady circular motion to make a whirlpool while slowly drizzling in the cornstarch slurry. This prevents the cornstarch from clumping. Simmer for another 30 seconds to thicken. (You can make/add more cornstarch slurry if you like your soup thicker, but don’t go overboard!)
- 7
Taste the soup and adjust seasonings to your preference. Add more white pepper if you like it spicier. You can also add more vinegar, soy sauce, or salt.
- 8
With the soup simmering/bubbling lightly, stir the soup in a circular motion once again. Slowly pour the beaten egg into the soup in a thin stream. When the egg is cooked, add the scallions, and serve!