READY IN 1 hr

Vegan Hot and Sour Soup

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"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

Directions

In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

Kitchen-Friendly View

PREP 45 mins
COOK 15 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Mar 05, 2009

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.

—jeremy

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Most Helpful Critical Review

Mar 28, 2012

great! not quite like restaraunt hot and sour soup, and i had to add extra soy sauce, but pretty good(:

—veganchef

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25 Ratings

Mar 10, 2009

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.

—Riverstone-Newell

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Jan 21, 2009

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

—tlove

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Jan 07, 2011

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.

—Erin

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Jan 23, 2006

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!

—JOANNABK

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Jan 21, 2010

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.

—Shoe

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Mar 03, 2011

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!

—SPELTRONG

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Nutrition

Calories
238 kcal
12%

Carbohydrates
31.3 g
10%

Cholesterol
0 mg
0%

Fat
8.8 g
13%

Fiber
14.8 g
59%

Protein
12.8 g
26%

Sodium
1152 mg
46%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 8.8g 13 %
** Saturated Fat 1.2g 6 %
** Cholesterol 0mg 0 %
** Sodium 1152mg 46 %
** Potassium 361mg 10 %
** Total Carbohydrates 31.3g 10 %
** Dietary Fiber 14.8g 59 %
** Protein 12.8g 26 %
** Sugars 3.4g
** Vitamin A 25 %
** Vitamin C 3 %
** Calcium 55 %
** Iron 34 %
** Thiamin 11 %
** Niacin 35 %
** Vitamin B6 8 %
** Magnesium 21 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.