Hot and Sour Soup - Vegetarian
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 4 cups vegetable stock
  • 1-2 ounces mixed dried Chinese mushroom (Wood ear are traditional, we used oyster and black trumpets)
  • 4 ounces firm tofu, cut into matchsticks
  • 1 8 oz can bamboo shoots, cut into matchsticks
  • 1 ounce enoki mushrooms
  • 2 Tablespoons soy sauce
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon dry sherry
  • 1 7-8 oz package shirataki spaghetti
  • 2 Tablespoons cornstarch mixed with 2 Tablespoons water
  • 1 egg, beaten
  • Salt to taste
  • Finely ground white pepper, separated (¼ teaspoon per serving)
  • 3 scallions, green parts only, sliced thinly (for garnish)
Instructions
  1. Heat vegetable stock to near boiling. Remove two cups and soak dried mushrooms for 30 minutes.
  2. Squeeze excess liquid from mushrooms back into stock. Strain soaking liquid back into stock through coffee filter (there can be fine grit in the mushrooms.) Place back on heat and return to boil.
  3. Slice the mushrooms thinly.
  4. Add tofu, reconstituted mushrooms, enoki mushrooms, bamboo shoots, and shirataki noodles to the stock. Return to boil. Stir to mix in.
  5. Add the soy sauce, balsamic vinegar, and sherry. Stir to mix in.
  6. Stir cornstarch slurry to thoroughly mix, then stir in. Keep stirring until slightly thickened.
  7. While still stirring, slowly drizzle the beaten egg into the stock in a very thin stream. (It will form threads in the soup.)
  8. To serve, place ¼ teaspoon white pepper in the bottom of each serving bowl. Ladle in the soup, and sprinkle sliced scallions on the top. Enjoy!
Notes
Preparation time includes 30 minute mushroom soaking time.
Recipe by Savory Nature at https://savorynature.com/2016/06/29/hot-and-sour-soup-vegetarian/