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Vegetarian hot and sour soup
version 1

If you have not visited the Chinese hot and sour soup introduction page, please do so first before attempting any Chinese hot and sour soup.

To make this vegetarian hot and sour soup vegan-friendly, omit the egg.

Seasoning B is best added just before consuming the soup. You can serve it in a separate serving dish to be placed next to the soup. Whoever is drinking this soup can add any amount they like.

If you are wondering how thin to cut the ingredients, use the needle mushrooms as a rough guide.

It is good to cut ingredients into similar sizes so that they cook evenly.

Ingredients

85g vegetable cooking oil
4 shiitake mushrooms, sliced
1 firm tofu, cut into thin strips
1 carrot, cut into strips
85g salted vegetable, cut into strips
3-4 red chilli, remove seeds and sliced
5g fa cai (edible hair-like moss)
110g needle mushroom (Enoki mushrooms)
1 litre vegetarian soup stock
cornstarch mixture (2 tbsp with 60ml water)
1 egg, beaten

Seasoning A

1 tbsp soy sauce
1 1/2 tsp salt
1/2 tsp pepper

Seasoning B

60ml dark vinegar
1 tbsp rice vinegar
2 tsp sesame seed oil
1 tbsp chopped coriander

Directions

Soak the salted vegetable in water for 30 minutes, drain, wash and cut into thin strips
Soak the fa cai in water for 20 minutes and drain
Heat the oil in a wok, fry the shiitake mushrooms for about a minute
Add the tofu, carrot, salted vegetable, chilli, fa cai and enoki mushrooms
Stir fry the ingredients well, add the soup stock and seasoning A
When soup boils, lower heat and simmer for 2 minutes
Add the cornstarch mixture and bring soup back to a boil and thickens
Turn off the heat, add the beaten egg
Before serving, add seasoning B

Have you read the
5 secrets to great hot and sour soups?

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Not the recipe you were looking for?

Vegetarian hot and sour soup version 1

Have you read the5 secrets to great hot and sour soups?

Vegetarian hot and sour soup
version 1

Have you read the
5 secrets to great hot and sour soups?