Vegetarian Hot and Sour Soup
8
servings80
kcal1
cup (250 mL)Traditional hot and sour soup is meat-based, but this vegetarian version gets its protein boost from tofu and eggs.
Ingredients
4 4 dried Chinese black (shiitake) mushrooms
hot water
2 tsp 10 ml canola oil
1 1 carrot, peeled and julienned
5 cups 1.25 l vegetable broth
1/4 cup 60 ml canned bamboo shoots, drained, julienned
3 tbsp 45 cornstarch, dissolved in 1/4 cup cold water
3 tbsp 45 ml low-sodium soy sauce
1/3 cup 75 ml rice vinegar
3/4 tsp 4 ml ground white pepper
6 oz 170 g savory baked or firm tofu, julienned
2 2 eggs, lightly beaten
2 2 stalks green onion, thinly sliced
Directions
- 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. Set aside.
- 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.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories80
- % Daily Value *
- Total Fat
3.5g
5%
- Saturated Fat 0g 0%
- Cholesterol 55mg 19%
- Sodium 450mg 19%
- Total Carbohydrate
8g
3%
- Dietary Fiber 2g 8%
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
