Vegan Hot and Sour Soup

Name: Vegan Hot and Sour Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 9 grams bamboo fungus; 1 Tbsps chili oil; 59 milliliters cornstarch; 4 dried shiitake mushrooms; 28 grams dried wood ear mushrooms; 1 green onion, sliced; 1 teaspoons ground black pepper; 1 teaspoons ground white pepper; 237 milliliters Chinese dried mushrooms; 0 teaspoons crushed red pepper flakes; 5 Tbsps rice vinegar; 1 Tbsps sesame oil; 3 Tbsps soy sauce; 12 dried tiger lily buds; 227 grams firm tofu, cut into 1/4 inch strips; 946 milliliters vegetable broth; 473 milliliters hot water

Need a gluten free, dairy free, and pescatarian main course? Vegan Hot and Sour Soup could be an excellent recipe to try. One portion of this dish contains about 29g of protein, 7g of fat, and a total of 257 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 1 hour. Autumn will be even more special with this recipe. If you have tiger lily buds, mushrooms, shiitake mushrooms, and a few other ingredients on hand, you can make it.

Instructions

In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated.

Ingredients you will need

Shiitake Mushrooms

Mushrooms

Water

Equipment you will use

Bowl

Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips.

Ingredients you will need

Mushrooms

Cut the lily buds in half.

In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated.

Ingredients you will need

Water

Equipment you will use

Bowl

Drain, and mince.

Ingredients you will need

Ground Meat

In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch.

Ingredients you will need

Rice Vinegar

Corn Starch

Soy Sauce

Equipment you will use

Bowl

Place 1/2 the tofu strips into the mixture.

Ingredients you will need

Tofu

In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.

Ingredients you will need

Shiitake Mushrooms

Vegetable Broth

Black Pepper

White Pepper

Red Pepper

Mushrooms

Equipment you will use

Sauce Pan

In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.

Ingredients you will need

Corn Starch

Broth

Water

Equipment you will use

Bowl

Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil.

Ingredients you will need

Sesame Oil

Chili Oil

Soy Sauce

Tofu

Equipment you will use

Sauce Pan

Garnish with green onion to serve.

Ingredients you will need

Green Onions

Equipment

Bowl

Sauce Pan

Ingredients

Servings:

9grams

bamboo fungus 1Tbsps

chili oil 59milliliters

cornstarch 4

dried shiitake mushrooms 28grams

dried wood ear mushrooms 1

green onion, sliced 1teaspoons

ground black pepper 1teaspoons

ground white pepper 237milliliters

Chinese dried mushrooms 0teaspoons

crushed red pepper flakes 5Tbsps

rice vinegar 1Tbsps

sesame oil 3Tbsps

soy sauce 12

dried tiger lily buds 227grams

firm tofu, cut into 1/4 inch strips 946milliliters

vegetable broth 473milliliters

hot water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Quintan Essentia Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 35 dollars per bottle.