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.
En original oppskrift av Forkin
- Total tid
- 35 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 141 kcal
Allergeninformasjon: kan inneholde egg, gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 20 gdried shiitake mushroom, dried
- 200 gfirm tofu, pressed, cut into matchsticks
- 120 gbamboo shoot, drained, cut into matchsticks
- 1 stk.carrot, julienned
- 960 mlvegetable broth
- 60 mlrice vinegar
- 30 mlsoy sauce
- 5 mlsesame oil
- 1 sschili garlic sauce
- 0,5 tswhite pepper, ground
- 2 sscornstarch
- 1 stk.egg, beaten(valgfritt)
slurry
- 2 sswater
garnish
- 2 stk.scallion, sliced
Utstyr
whisk · knife · cutting board · small bowl · large pot
Fremgangsmåte
Trinn for trinn
- 1
Place the dried shiitake mushrooms in a small bowl, cover with hot water, and let them rehydrate for at least 15 minutes.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 1 min
- 4
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
Omtrent 3 min
- 5
Add the sliced shiitake mushrooms, firm tofu, bamboo shoots, and carrot to the simmering broth.
Omtrent 1 min
- 6
Simmer for 5-7 minutes, allowing the vegetables to cook through and flavors to meld.
Omtrent 7 min
- 7
In a small bowl, whisk together the cornstarch and water to create a smooth slurry.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: Stirring slowly creates finer egg strands, while adding it quickly results in larger pieces.
- 10
Stir in the sesame oil.
Kokkens tips: 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.
Omtrent 1 min
- 12
Ladle the hot and sour soup into bowls and garnish with sliced scallions before serving.
Omtrent 1 min
Per porsjon
Næringsinnhold
- Kalorier
- 141,4kcal
- Protein
- 8,6g
- Karbohydrater
- 14,8g
- Fett
- 5,7g
- Fiber
- 2,3g
- Sukker
- 3,2g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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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