Vegetarian Hot and Sour Soup

Vegetarian Hot and Sour Soup

Time: 33 mins


  • 40 dried lily buds
  • 1/4 cup small dried tree ear mushroom
  • 5 cups vegetable broth
  • 1/2 cup drained canned bamboo shoot, rinsed and julienned
  • 2 teaspoons fresh ginger, minced
  • 1/4 teaspoon salt
  • 3 tablespoons red wine vinegar, to taste
  • crushed red pepper flakes
  • 3 tablespoons cornstarch, mixed with
  • 3 tablespoons water
  • 1 large egg
  • 1 large egg white
  • 2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce, plus a pinch of sugar
  • 4 ounces firm tofu, cut into 1/3 inch dice
  • 1 teaspoon sesame oil
  • 1 spring onion, finely sliced


  • 1 In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.
  • 2 In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.
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