Vegetarian Hot and Sour Soup
Wakame adds more nutrition to this soup, yet still allows for a crunchy texture usually created by using wood ear mushrooms. Egg drop can also be added to this soup if you like.
Processed seafood used
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岩手産冷凍わかめ500g
有限会社コタニ(岩手県)
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Processed seafood used
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Anita Lau is a cookbook author, food writer, and critic with almost 33 years of culinary experience in Asia, as well as North America. She has appeared on Gordon Ramsay's Hell's Kitchen as a guest judge, and was also an International Producer on Netflix's The Final Table.
- Servings
- Serving 4
- Cooking time
- 30 minutes
- Total servings
- Serving 4
- Cooking time
- 30 minutes
Ingredients
- Vegetable stock
- 3 cups
- Frozen wakame(julienned)
- 1 cup
- Bamboo shoots (julienned)
- 1 cup
- Silken Tofu(cut into stripes)
- 1/2 box
- Chinkiang vinegar
- 3 tbsp
- Soy sauce
- 1 tsp
- Chili sauce
- 1/2-1 tsp
- Corn starch(made into a slurry)
- 1-2 tbsp
- Scallions
- optional
- White pepper
- optional
Directions
- Put 3 cups of vegetable stock into a pot and bring to a boil.
- Add wakame, bamboo shoots, tofu and bring back to a boil. Turn heat to low and let simmer.
- Add vinegar, soy sauce and chili sauce.
- When flavor is to your liking, bring heat up to medium and add cornstarch slurry until desired consistency.
- Finish with scallions and a sprinkle of white pepper.
Remarks
Only add enough chili to your liking, otherwise will be too spicy. Different chili sauces have different spice level so be careful.