Vegetarian Hot-and-Sour Soup

Author: 
Eileen Yin-Fei Lo
  • 40  dried lily buds ( 1/2 ounce, see Note)
  • 1/4  cup small dried tree ear mushrooms or dried shiitake mushroom caps
  • cups chicken stock or canned low-sodium broth
  • 1/2  cup drained canned bamboo shoots, rinsed and julienned
  • teaspoons minced fresh ginger
  • 1/4  teaspoon salt
  • tablespoons red wine vinegar
  •   Crushed red pepper
  • tablespoons cornstarch mixed with 3 tablespoons of water
  • large egg
  • large egg white
  • 2 1/2  tablespoons black soy sauce or 3 tablespoons light soy sauce plus a pinch of sugar (see Note)
  • ounces firm tofu, cut into 1/3 -inch dice
  • teaspoon Asian sesame oil
  • tablespoons finely sliced scallions
Although the chewy lily buds and tree ear mushrooms add layers of texture to this soup, they can be omitted.

Directions RichSnippets

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Recipe Details

Serves: 
4

Nutrition

Calories per serving:

437 calories

Dietary restrictions:

Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

22%

Servings:

4
  • Fat 17g 26%
  • Carbs 39g 13%
  • Saturated 4g 19%
  • Fiber 2g 10%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 6g
  • Polyunsaturated 6g
  • Protein 32g 63%
  • Cholesterol 111mg 37%
  • Sodium 2,326mg 97%
  • Calcium 439mg 44%
  • Magnesium 83mg 21%
  • Potassium 1,012mg 29%
  • Iron 4mg 22%
  • Zinc 3mg 17%
  • Phosphorus 378mg 54%
  • Vitamin A 51µg 6%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 1mg 49%
  • Niacin (B3) 11mg 53%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 71µg 18%
  • Vitamin B12 0µg 4%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 23µg 28%
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