Vegetarian Hot-and-Sour Soup Recipe

Author: Eileen Yin-Fei Lo

Nutrition

Cal/Serving: 227
Daily Value: 11%
Servings: 4

Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g13%
Saturated2g9%
Trans0g0%
Carbs21g7%
Fiber2g7%
Sugars7g0%
Protein16g32%
Cholesterol56mg19%
Sodium1164mg49%
Calcium218mg22%
Magnesium41mg10%
Potassium528mg15%
Iron2mg12%
Zinc1mg9%
Phosphorus191mg27%
Vitamin A1089IU22%
Vitamin C40mg66%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg23%
Niacin (B3)6mg28%
Vitamin B60mg18%
Folic Acid (B9)48µg12%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K9µg11%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated3g0%
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INGREDIENTS

  • 40 dried lily buds ( 1/2 ounce, see Note)
  • 1/4 cup small dried tree ear mushrooms or dried shiitake mushroom caps
  • 5 cups chicken stock or canned low-sodium broth
  • 1/2 cup drained canned bamboo shoots, rinsed and julienned
  • 2 teaspoons minced fresh ginger
  • 1/4 teaspoon salt
  • 3 tablespoons red wine vinegar
  • Crushed red pepper
  • 3 tablespoons cornstarch mixed with 3 tablespoons of water
  • 1 large egg
  • 1 large egg white
  • 2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce plus a pinch of sugar (see Note)
  • 4 ounces firm tofu, cut into 1/3 -inch dice
  • 1 teaspoon Asian sesame oil
  • 2 tablespoons finely sliced scallions

Recipe Details

Servings 4 servings