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home / vegetable soups / Vegetarian hot and sour soup

Vegetarian hot and sour soup

Hot and sour soup is a very popular chinese soup dish. Probably because of the interesting combination of spiciness and sourness. They stimulate the taste buds and "wake" up the stomach. This soup makes a good starter. I always feel like eating more after drinking hot and sour soup.

This is a vegetarian version of the hot and sour soup.

To create nice streaks of beaten egg, you guide the egg into the soup with a fork or a pair of chopsticks instead of pouring free hand. You can stream the egg in in a circular motion over the soup but I personally would give the soup a good stir before adding the beaten egg in a stationary position.

To make this 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 shitake 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 shitake mushrooms for about a minute
Add the tofu, carrot, salted vegetable, chilli, fa cai and enoki
Stir fry the ingredients well, add the soup stock and seasoning A
When water 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

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