Photo: Cala
Vegan Hot and Sour Soup
17 ingredients
45 min + 15 min
4 servings
openrecipes
"Vegan version of the Asian restaurant staple. This soup has been a favorite at KZSU barbeques, and will be sure to please crowds at any potlatch. Any extra peas and peppers you may have will go well in this soup. Add near the end if you want to keep their crunch."
Estimated Nutrition (whole recipe, rough)
910
Calories
30g
Protein
35g
Fat
124g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Wood | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ounce dried wood ear mushrooms
- 4 dried shiitake mushrooms
- 12 dried tiger lily buds
- 2 cups hot water
- 1/3 ounce bamboo fungus
- 3 tablespoons soy sauce
- 5 tablespoons rice vinegar
- 1/4 cup cornstarch
- 1 (8 ounce) container firm tofu, cut into 1/4 inch strips
- 1 quart vegetable broth
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon ground white pepper
- 1/2 tablespoon chili oil
- 1/2 tablespoon sesame oil
- 1 green onion, sliced
- 1 cup Chinese dried mushrooms
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes