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vegetarian hot and sour soup
Vegetarian hot and sour soup
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If you have not visited the Chinese hot and sour soup introduction page, please do so first before attempting to make any Chinese hot and sour soup.
Ingredients
4 cups of soup stock
25g bamboo shoot
100g soft tofu
25g dried shiitake mushrooms
25g black fungus
25g dried tiger lily buds
2.5 tbsp cooking oil
2 tbsp cornstarch mixture
Seasonings
1 tbsp soy sauce
1.5 tbsp rice vinegar
Pepper
Garnish
10g coriander
Directions
- Wash and boil the bamboo shoot if it is fresh. Skip this step if you are using canned bamboo shoot
- Soak the dried mushrooms and black fungus in warm water until soft
- Cut the bamboo shoot, mushrooms and black fungus into thin strips
- Cut the soft tofu into thin slices
- Wash and soak the dried lily buds
- Chop the coriander finely
- Heat the cooking oil in a pot
- Add the bamboo shoot and fry quickly
- Add the soup stock
- Add lily buds, black fungus, and tofu
- Bring to a boil
- Add soy sauce and test the taste
- Thicken the soup with the cornstarch mixture until the desired consistency
- Place the rice vinegar and pepper into the serving bowl and mix well
- Pour the soup into the serving bowl
- Garnish with chopped coriander and serve
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