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  • Almost Vegetarian Hot And Sour Soup

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    Almost Vegetarian Hot And Sour Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 c. lowfat chicken broth Or possibly vegetable broth
    • 1 ounce bean sprouts rinsed
    • 1 ounce bamboo shoots rinsed and julienned
    • 1 stalk bok choy diagonally sliced (alternative: celery and napa cabbage leaves)
    • 3 ounce Chinese pea pods rinsed and strings pulled
    • 6 x dry Chinese mushrooms soaked in boiling water rinsed and liquid removed and julienned
    • 1 Tbsp. hoisin sauce
    • 1 Tbsp. tamari soy sauce or possibly more to taste
    • 1 Tbsp. kung pao sauce or possibly more to taste leftover soba noodle optional
    • 10 ounce hard tofu or possibly as packaged liquid removed and sliced *see instructions
    • 2 Tbsp. potato starch dissolved in
    • 4 Tbsp. water
    • 1/4 c. egg beaters 99% egg substitute beaten with
    • 1/8 tsp light sesame oil cilantro leaves coarsely minced
    • 1 dsh dark sesame oil for aroma
    • 3 Tbsp. rice wine vinegar warm pepper sauce optional

    Directions

    1. 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 pcs.
    2. Slice the tofu (bean Curd) cakes into 1/4-inch thick pcs, then carefully slice again into strips 1 by 1/4-inch (julienned).
    3. Place the broth in a large soup pan; add in the bean sprouts, then bamboo shoots, bok choy, pea pods, and mushrooms. Slowly bring to a gentle boil.
    4. Add in the sauces: hoisin, soy and kung pao. Let simmer for 2 to 3 min or possibly till bok choy is wilted and the sprouts have lost their bitter bite. Add in a little cooked soba noodle, if using.
    5. Add in 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.
    6. Slowly pour in the beaten egg through the gap of a pair of chopsticks or possibly along the back of a fork, moving the chopsticks or possibly 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.
    7. Remove from heat. Add in the coriander leaves. Stir gently to mix. Season with vinegar. Then adjust the sauces: soy, hoisin, or possibly kung pao, to taste.
    8. Offer pepper oil at the table for those who want it hotter.
    9. 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 boil.
    10. NOTES : The warm and sour almost vegetarian soup is a favorite. Its a quick soup I throw together from bottled sauces and canned broth.
    11. It depends alot upon the quality of the broth. I've include another soup I haven't tried yet from the Beyond Bok Choy book of Chinese vegetables.

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