Vegetarian Hot and Sour Soup
Hot and sour soup is our favorite when we go out for Chinese. It’s one of the easiest soups to make ever! This soup can be tailored it to fit your taste. My daughter has been a pescatarian for over a year now. Much to my dismay. She was suffering from a head cold and requested Hot and Sour Soup.
If you use dried shiitake mushrooms be sure to soak them according to the package directions. We can never find fresh shiitakes in our area and very rarely dried. I finally found them at Sprout’s and snagged a few packages.
The most time-consuming part of this recipe is prepping the ingredients. The cooking time is only about 10 minutes.
Combine the stock, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegar, chili sauce, soy sauce and sugar in a large saucepan over medium-high heat, bring to a boil then reduce the heat and simmer for 5 minutes.
Mix in the cornstarch and water slurry, simmer until it thickens. Slowly pour the eggs in while stirring constantly. Mix in the sesame oil and top with green onions. Serve and enjoy. Spice up your individual bowls with more sesame oil, sriracha and soy sauce. Some people in our house like it spicier than others. And I adore sesame oil, so I add extra to my bowl.
Hot and Sour Soup - So quick and easy you'll never order out again!
- 6 cups vegetable stock (or chicken stock)
- 1- ounce shiitake mushrooms, thinly sliced
- 4 ounces Cremini mushrooms or button, thinly sliced
- 1 8-ounce can bamboo shoots, drained and thinly sliced
- 8 ounces firm tofu, drained and sliced into 1/4-inch strips
- 1 clove garlic, grated
- 1 1/2 teaspoon ginger, grated
- 1/4 cup rice vinegar
- 1 tablespoon sriracha
- 5 tablespoons soy sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 eggs, lightly beaten
- 2 teaspoons toasted sesame seed oil
- 1 teaspoon white pepper (or black pepper)
- 4 green onions, diced (green tops only)
Bring the stock, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegar, sriracha and soy sauce to a boil in a large saucepan over medium-high heat, reduce the heat and simmer for 5 minutes.
Mix in the cornstarch and water mixture and simmer until the soup thickens a little, about 2 minutes.
Slowly pour in the beaten eggs in a thin stream while stirring the soup constantly.
Mix in the sesame oil, white pepper, and green onions, remove from heat and enjoy!
My husband and I enjoy this soup much better with chicken stock.