"Vegan version of the Asian restaurant staple. This soup has been a favorite at KZSU barbeques, and will be sure to please crowds at any potlatch. Any extra peas and peppers you may have will go well in this soup. Add near the end if you want to keep their crunch." — Red West
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dried wood ear mushrooms
dried shiitake mushrooms
dried tiger lily buds
1 (8 ounce) container
firm tofu, cut into 1/4 inch strips
crushed red pepper flakes
ground black pepper
ground white pepper
green onion, sliced
Chinese dried mushrooms
Very good recipe, as good or better than from a restaurant. I did not have wood ear or shitake and so I just sliced up some regular mushrooms... Also, like a few of the other reviewers, I did not use the bamboo fungus or lilly buds. I substituted bamboo shoots for the fungus, but found out afterwards that bamboo fungus is actually a type of mushroom that grows on bamboo. You can find it at an Asian grocery store - it is dried, looks like pasta noodles, and is called "long net stinkhorn". Also, if you did not already know, to make the soup "crackers" that are served in Chinese restaurant, get some wonton wrappers (I found mine in the frozen section of the Chinese grocery store) - these thaw quickly and are doughy shavings that fry up very quickly.
great! not quite like restaraunt hot and sour soup, and i had to add extra soy sauce, but pretty good(:
Loved it. Really! Things I left out: wood ear mushrooms; tiger lily buds, bamboo fungus, tofu, white pepper, dried mushrooms, and chili oil. Things I added: entire package of shitake mushrooms (about 6 oz), a quarter cup of miso, about 6 oz thick Chinese noodles, Sriracha to taste, and some leftover water chestnuts. I think you could do almost anything with this recipe and it would work well... more veggies, add chicken (if you eat meat), etc.
I've made this several times now, and I think i've got it down...my version is NOT vegan as I prefer to add a beaten egg at the end...I always add some bamboo shoots which I cut into strips, and the tofu I use is already cubed...I leave out some of the more exotic ingredients (no tiger lily buds or bamboo fungus) but I include everything else...this is a really yummy, cold weather type soup that I will make again and again
It tastes just like the restaurant version and the lady at the Asian market who assisted me told me this recipe is very traditional. The bamboo fungus is a MUST in this recipe and so is the white pepper. It does make all the difference. The bamboo fungus can be found in the dried mushroom section of the Asian market, because it's really a type of mushroom. You can find all the ingredients for this recipe at your local Asian Pacific market with assistance from those that work there. Will become a staple in our home.
This is a really neat recipe, thank you so much! I changed it a little bit; I couldn't find bamboo fungus, so I used chopped up bamboo shoots instead. I have never used rehydrated mushrooms before, so I was really excited about that. The texture came out just like the restaurant versions. The flavor is a little bit richer, I think, and less sweet... I don't think most restaurants use the mushroom stock, but I cannot imagine having thrown it away! Overall a great recipe, thanks again!
Best hot and sour recipe I've found yet! Might have been my broth, but I found 3 tbs of soy sauce to be 1 too many. Everything else was perfect. I think the white pepper is very important, so would not recommend leaving that out. Add sliced scallions before serving. Delicious.
This is FANTASTIC. I didn't even have half of the stuff the recipe called for, but I wanted hot & sour soup because I am sick with a stuffy nose. So I used what I had, following this basic recipe, and wow! It's so good! Here's what I used: tofu, tamari instead of soy, rice vinegar (lots of it), veggie broth, water, black pepper, chili flakes, sriracha and the cornstarch. Since I was sick and didn't feel like putting it all in different bowls, i just sort of dumped it all in the pan. It came out sooooo good and cleared my nose right up!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Hot and Sour Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 238
** Calories from Fat: 79
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