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aid 25+ she/her

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Vegetarian Hot and Sour Soup

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Ingredients

veggie broth, tofu, shiitake mushrooms, rice wine, black fungus, soy sauce, malt vinegar, eggs, cornstarch, pepper flakes or dried chili peppers, sesame oil

Source
Food.com

Introduction

The recipe that got us started on hot and sour soup after having it at a Chinese buffet ... and we've been making it for at least a decade at this rate. A lot of the recipe items from the original source we've adjusted, so what's here is written on our recipe page. This is definitely not anywhere near authentic hot and sour soup, this is just what we've been doing

  • Prep Time: 15 min prep + 30 min cooking
  • Servings: 8+ servings

Ingredients

  • ~5-7 liters of soup broth(?)
    • We make a whole pot of vegetable broth usually, tends to last us for 2-3 days
  • 1-2 20oz / 540g can(s) of drained bamboo shoot strips (thin)
  • 2-3 tofu containers, cut into cubes (we usually do firm, depends on person)
  • Dried shiitake mushrooms (in slices if you can find them)
  • Black fungus, preferably in thin strips
    • Sadly I don't have an exact quantity for either of the mushrooms since it's hard to measure when you're rehydrating them
  • 6 tablespoons of cooking rice wine
  • 6 tablespoons of malt vinegar
  • 1-2 dried chili peppers (or about 1-2 teaspoons of red pepper flakes)
  • 3 eggs, beaten
  • 3 tablespoons of dark soy sauce
  • 10 tablespoons of low-sodium soy sauce
  • 1-2 teaspoons of sesame oil
  • ~3 tablespoons of cornstarch mixed with ~3 tablespoons of water

Cooking Instructions

  1. Rehydrate the mushrooms in (cold) water, soaking them for 30+ minutes, then draining them fully
  2. Combine broth, mushrooms, and bamboo shoots in a pot
  3. Cover and bring to a boil over medium-high heat
  4. Reduce heat and simmer for 10 minutes
  5. Sir in vinegar combo (malt + rice wine) and the dry pepper flakes, and bring to a boil at medium-high, boil it for 2 minutes
  6. Stir in cornstarch mixture in a steady and slow stream
  7. Stir in mixed egg in a slow stream while stirring vigorously to create 'strands' of egg
  8. Stir in the soy sauce mix, then the tofu, and sesame oil
  9. Cook over medium heat until warmed through
  10. Serve it with your choice of garnishes (we personally use dried chow mein noodle 'sticks')

Fun Notes

  • Sucks the site doesn't have the date anymore, but this recipe was posted in 2004
  • I have this recipe printed off the site on a paper from 2015