Vegan Hot and Sour Soup Tasty Recipes

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Vegan Hot and Sour Soup

"Vegan model of the Asian eating place staple. This soup has been a favourite at KZSU barbeques, and will be sure to please crowds at any potlatch. Any more peas and peppers you could have will go well in this soup. Add near the quit if you want to keep their crunch."

Ingredients :

1 ounce dried wooden ear mushrooms
four dried shiitake mushrooms
12 dried tiger lily buds
2 cups warm water
1/3 ounce bamboo fungus
three tablespoons soy sauce
5 tablespoons rice vinegar
1/4 cup cornstarch
1 (8 ounce) box organization tofu, cut into 1/four inch strips
1 quart vegetable broth
1/4 teaspoon crushed purple pepper flakes
1/2 teaspoon ground black pepper
3/4 teaspoon floor white pepper
1/2 tablespoon chili oil
half of tablespoon sesame oil
1 green onion, sliced
1 cup Chinese dried mushrooms

Instructions :

Prep : 45M	Cook : 4M	Ready in : 1H

In a small bowl, area wooden mushrooms, shiitake mushrooms, and lily buds in 1 half of cups warm water. Soak 20 mins, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in 1/2.
In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak approximately 20 minutes, till rehydrated. Drain, and mince.
In a 3rd small bowl, mixture soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place half the tofu strips into the mixture.
In a medium saucepan, blend the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir inside the wood mushrooms, shiitake mushrooms, and lily buds. Reduce warmness, and simmer three to 5 minutes. Season with purple pepper, black pepper, and white pepper.
In a small bowl, blend closing cornstarch and final water. Stir into the broth mixture until thickened.
Mix soy sauce combination and ultimate tofu strips into the saucepan. Return to boil, and stir within the bamboo fungus, chili oil, and sesame oil. Garnish with inexperienced onion to serve.

Notes :

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