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Recipe Name: Almost Vegetarian Hot And Sour Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
8 Cup(s) Lowfat chicken broth OR
Vegetable broth
1 Ounce(s) Bean sprouts, rinsed
1 Ounce(s) Bamboo shoots, rinsed and
julienned
1 Stalk bok choy, diagonally
sliced altertive: celery
and napa cabbage leaves
3 Ounce(s) Chinese pea pods, rinsed and
strings pulled
6 Dried Chinese mushrooms
soaked in boiling water
rinsed and drained and
1 Tablespoon(s) Hoisin sauce
1 Tablespoon(s) Tamari soy, or more to taste
1 Tablespoon(s) Kung pao sauce, or more to
taste
Leftover soba noodle
optional
10 Ounce(s) Firm tofu, or as packaged
drained and sliced *see
instructions
2 Tablespoon(s) Potato starch, dissolved in
4 Tablespoon(s) Water
1/4 Cup(s) Egg substitute, beaten with
1/8 Teaspoon(s) Light sesame oil
Cilantro leaves, coarsely
chopped
1 Dash(s) Dark sesame oil, for aroma
3 Tablespoon(s) Rice wine vinegar
Hot pepper sauce, optional
Directions:
Rinse the pea pods and trim, pulling strings if necessary; leave them
whole. If bok choy is not available, use a combination of celery and
napa cabbage leaves; slice on the bias into bite-sized pieces. Slice
the tofo (bean Curd) cakes into 1/4-inch thick pieces, then carefully
slice again into strips 1 by 1/4-inch (julienned). Place the broth in
a large soup pan; add the bean sprouts, then bamboo shoots, bok choy,
pea pods, and mushrooms. Slowly bring to a gentle boil. Add the
sauces: hoisin, soy and kung pao. Let simmer for 2 to 3 minutes or
until bok choy is wilted and the sprouts have lost their bitter bite.
Add a little cooked soba noodle, if using. Add the bean curd slivers.
And as soon as the soup returns to a boil, slowly stir in the
well-stirred dissolved potato starch. Slowly bring to a boil again.
Slowly pour in the beaten egg through the gap of a pair of chopsticks
or along the back of a fork, moving the chopsticks or fork in a
circular motion to shirr the egg. Remove at once from heat and cover
for 30 seconds to allow egg to set and the soup will also clear
somewhat. Remove from heat. Add the coriander leaves. Stir gently to
mix. Season with vinegar. Then adjust the sauces: soy, hoisin, or kung
pao, to taste. Offer pepper oil at the table for those who want it
hotter. By KitPATh <phannema@wizard.ucr.edu> Notes: Recipe was
revised for bottled sauces. Quantities are approximate; to taste and
to what is on hand. The technique and the use of potato starch are
ideas from CHINESE COOKING by Yan Kit Martin. Have ingredients
prepared and assembled. This is a variation of an egg drop soup. The
boil is also gentle and steady; never allow the broth to roil. Recipe
by: Hanneman* Posted to EAT-LF Digest by KitPATh
<phannema@wizard.ucr.edu> on Apr 20, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 81
Calories From Fat: 35
Total Fat: 4.2g
Cholesterol: 37.7mg
Sodium: 360.6mg
Potassium: 263mg
Carbohydrates: 7.6g
Fiber: 1.8g
Sugar: 1.5g
Protein: 8g


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