Vegetarian Hot and Sour Soup
This comforting and flavorful vegetarian hot and sour soup balances a tangy and spicy broth with tender vegetables. It's a quick and satisfying meal perfect for a cozy lunch or light dinner.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 35 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 141 kcal
Informacije o alergenima: može sadržavati jaja, gluten, sezam i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 20 gdried shiitake mushroom, dried
- 200 gfirm tofu, pressed, cut into matchsticks
- 120 gbamboo shoot, drained, cut into matchsticks
- 1 komcarrot, julienned
- 960 mlvegetable broth
- 60 mlrice vinegar
- 30 mlsoy sauce
- 5 mlsesame oil
- 1 žlicachili garlic sauce
- 0,5 žličicawhite pepper, ground
- 2 žlicacornstarch
- 1 komegg, beaten(neobavezno)
slurry
- 2 žlicawater
garnish
- 2 komscallion, sliced
Oprema
whisk · knife · cutting board · small bowl · large pot
Postupak
Korak po korak
- 1
Place the dried shiitake mushrooms in a small bowl, cover with hot water, and let them rehydrate for at least 15 minutes.
Oko 15 min
Napomena kuhara: You can also rehydrate them in cold water for a longer period, like an hour or two, for a richer mushroom flavor.
- 2
Once softened, remove the mushrooms from the water, squeeze out excess liquid, discard the stems, and thinly slice the caps.
Oko 3 min
Napomena kuhara: Save the mushroom soaking liquid and add it to the broth for extra umami, straining it first to remove any grit.
- 3
In a large pot or Dutch oven, combine the vegetable broth, rice vinegar, soy sauce, chili garlic sauce, and white pepper.
Oko 1 min
- 4
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
Oko 3 min
- 5
Add the sliced shiitake mushrooms, firm tofu, bamboo shoots, and carrot to the simmering broth.
Oko 1 min
- 6
Simmer for 5-7 minutes, allowing the vegetables to cook through and flavors to meld.
Oko 7 min
- 7
In a small bowl, whisk together the cornstarch and water to create a smooth slurry.
Oko 1 min
Napomena kuhara: Ensure there are no lumps in the slurry for a smooth soup consistency.
- 8
Gradually stir the cornstarch slurry into the simmering soup until it thickens to your desired consistency.
Oko 2 min
Napomena kuhara: Add the slurry slowly and stir continuously to prevent clumping.
- 9
If using, slowly drizzle the beaten egg into the soup while stirring constantly with a fork or chopsticks to create thin strands of egg flower.
Oko 1 min
Napomena kuhara: Stirring slowly creates finer egg strands, while adding it quickly results in larger pieces.
- 10
Stir in the sesame oil.
Napomena kuhara: Adding sesame oil at the end preserves its delicate flavor.
- 11
Taste and adjust seasonings as needed, adding more rice vinegar for tang, soy sauce for saltiness, or chili garlic sauce for heat.
Oko 1 min
- 12
Ladle the hot and sour soup into bowls and garnish with sliced scallions before serving.
Oko 1 min
Po porciji
Nutritivne vrijednosti
- Kalorije
- 141,4kcal
- Bjelančevine
- 8,6g
- Ugljikohidrati
- 14,8g
- Masti
- 5,7g
- Vlakna
- 2,3g
- Šećeri
- 3,2g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftover soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if it has thickened too much.
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