Vegetarian Chinese Hot and Sour Soup
Tofu and vegetables are bathed in a delicious vegetable broth flavored with soy sauce, rice vinegar and chili sauce for perfectly balanced flavors.
Ingredients
Yields 8 cups/4 pints
- 3 tablespoons low sodium soy sauce
- 1 ½ teaspoons chili garlic sauce
- 3 tablespoons rice vinegar
- ¼ teaspoon sugar
- Small pinch of salt
- 4 cups (944 ml) vegetable stock
- 4 ounces (62 grams) shiitake mushrooms, sliced
- 1 cup (227 grams) bamboo shoots
- 5 ounces (140 grams) firm tofu drained and cut into cubes
- ¾ cup (27 grams) carrots cut into thin strips (optional)
- 1 teaspoon fresh ginger grated
- 2 tablespoons corn starch
- 1 large egg beaten (optional)
- 2 green onion/spring onion sliced thin
Instructions
- To a small bowl add the soy sauce, chili garlic sauce, rice vinegar, sugar and salt.
- To a large soup pan add the vegetable stock, mushrooms, bamboo shoots, tofu, carrots ginger. Stir in the soy sauce mix and bring to a simmer.
- Mix the cornstarch with 3 tablespoons water and stir into the soup. Simmer until thickened.
- While stirring, drizzle in the egg until incorporated.
- Serve warm garnished with green onions.
Video
Nutrition
Serving: 1cup | Calories: 59kcal | Carbohydrates: 7g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 584mg