Vegetarian Hot and Sour Soup Recipe

Vegetarian Hot And Sour Soup Recipe

Ingredients

• Serving Size : 1
• 1/3 cup ‘vegetarian’ – (1/3 to 1/2)
• chicken stock powder
• 1 quart water
• 10 slices fresh ginger
• 1/2 cup slivered seitan
• 2 oz tofu – cubed (2 to 3)
• 1/2 cup carrots – julienne
• 1/2 cup napa cabbage – julienne
• 1/2 cup dried black mushroom slices
• soaked and drained
• 1/2 cup sliced dried lily flower buds – soaked and drained
• 1/2 cup frozen baby peas – rinsed and thawed
• 4 scallions – whites thin sliced – greens cut on thin diagonals – 2kept separate
• 2 t’s rice vinegar (unseasoned)
• 1 tablespoon mirin
• 2 t’s tamari
• 1/2 teaspoon fresh black pepper
• 1 1/2 t’s arrowroot
• 1/8 teaspoon crushed red pepper (or to taste)

Method

1. PROCEDURE.
2. Cut and prepare all of the fresh and dried veggies, tofu and seitan.
3. After the black mushrooms and lily flowers have been soaked and drained, cut them up so they are not too stringy.
4. NOTE: AVAILABLE ONLY AT ASIAN GROCERY STORE **.
5. Simmer the first 3 ingredients for one minute and then remove the ginger.
6. Combine the last 6 ingredients in a bowl and mix.
7. Add the carrots, Chinese cabbage and black mushrooms to the stock and simmer for 2 minutes.
8. Add everything else except the scallion greens and baby peas and simmer another 2 minutes.
9. Be sure to recirculate the last 6 ingredients in the bowl to recirculate the arrowroot before adding to the soup.
10. Add baby peas, adjust the seasonings and serve very hot in bowls.
11. Garnish with scallion greens.

Full List of Vegetarian Recipes
Full List of Soup Recipes

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