Vegetarian Hot and Sour SoupPosted: July 30, 2015
It’s not the prettiest soup, but it is loaded with flavor. I omitted the traditional tofu (and pork) and then added cabbage, carrots, and bamboo shoots to this vegetarian version of Hot and Sour Soup. It’s a delicious and filling soup and it only comes in at around 59 calories per 1 cup serving.
Dried shiitake mushrooms and black fungus are some of my favorite ingredients found in an Asian market. They are essential for this soup. Yet another reason to visit an Asian market. Go.
Vegetarian Hot and Sour Soup
6 dried shiitake mushrooms
handful of dried black fungus (also know as wood ear mushrooms)
3 cups hot water
8 cups vegetable broth
2 cups thinly shredded cabbage (green, Savoy, or Napa)
1 carrot, peeled and julienned
1/2 5 ounce can bamboo shoots, drained and julienned
2 cloves garlic, finely minced
1/2-inch piece ginger, peeled and finely minced
3 tablespoons soy sauce
3 tablespoon rice vinegar
2 tablespoons Chinese cooking wine
1 teaspoon sambal olek or sriracha
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch mixed with 6 tablespoons water
2 eggs, lightly beaten
In separate bowls, soak the dried shiitake mushrooms in 2 cups of hot water and the dried black fungus in 1 cup of hot water until soft, 15 to 20 minutes. Remove the stems from the shiitakes and discard. Slice the rehydrated mushrooms thinly and return to the soaking liquid. Set aside. Thinly slice the rehydrated black fungus. I find it easier to stack a few pieces, roll them up, and then slice with a very sharp knife. Add the sliced shiitakes and their soaking liquid, as well as the sliced black fungus to a soup pot. Discard the black fungus soaking liquid.
Add the vegetable broth to the soup pot and heat over medium-high heat. Add the shredded cabbage, julienned carrot and bamboo shoots, minced garlic and ginger, soy sauce, rice vinegar, Chinese cooking wine, sambal olek (or sriracha), sesame oil, salt and black pepper. Bring to a boil and cook until the cabbage is tender, 10 minutes.
Stir in the cornstarch/water slurry and cook until the soup slightly thickens, about 2 minutes. Remove from the heat and then slowly add the beaten eggs in a thin stream while stirring the soup. Serve immediately.