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.

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Recipe Summary

prep:
45 mins
cook:
15 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.

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  • In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.

  • In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.

  • In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.

  • In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.

  • Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

Nutrition Facts

238 calories; protein 12.8g 26% DV; carbohydrates 31.3g 10% DV; fat 8.8g 14% DV; cholesterol 0mg; sodium 1152.2mg 46% DV. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/06/2009
Very good recipe as good or better than from a restaurant. I did not have wood ear or shitake and so I just sliced up some regular mushrooms... Also like a few of the other reviewers I did not use the bamboo fungus or lilly buds. I substituted bamboo shoots for the fungus but found out afterwards that bamboo fungus is actually a type of mushroom that grows on bamboo. You can find it at an Asian grocery store - it is dried looks like pasta noodles and is called "long net stinkhorn". Also if you did not already know to make the soup "crackers" that are served in Chinese restaurant get some wonton wrappers (I found mine in the frozen section of the Chinese grocery store) - these thaw quickly and are doughy shavings that fry up very quickly. Read More
(53)

Most helpful critical review

Rating: 3 stars
03/28/2012
great! not quite like restaraunt hot and sour soup and i had to add extra soy sauce but pretty good(: Read More
36 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/05/2009
Very good recipe as good or better than from a restaurant. I did not have wood ear or shitake and so I just sliced up some regular mushrooms... Also like a few of the other reviewers I did not use the bamboo fungus or lilly buds. I substituted bamboo shoots for the fungus but found out afterwards that bamboo fungus is actually a type of mushroom that grows on bamboo. You can find it at an Asian grocery store - it is dried looks like pasta noodles and is called "long net stinkhorn". Also if you did not already know to make the soup "crackers" that are served in Chinese restaurant get some wonton wrappers (I found mine in the frozen section of the Chinese grocery store) - these thaw quickly and are doughy shavings that fry up very quickly. Read More
(53)
Rating: 5 stars
03/10/2009
Loved it. Really! Things I left out: wood ear mushrooms; tiger lily buds bamboo fungus tofu white pepper dried mushrooms and chili oil. Things I added: entire package of shitake mushrooms (about 6 oz) a quarter cup of miso about 6 oz thick Chinese noodles Sriracha to taste and some leftover water chestnuts. I think you could do almost anything with this recipe and it would work well... more veggies add chicken (if you eat meat) etc. Read More
(32)
Rating: 5 stars
01/21/2009
I've made this several times now and I think i've got it down...my version is NOT vegan as I prefer to add a beaten egg at the end...I always add some bamboo shoots which I cut into strips and the tofu I use is already cubed...I leave out some of the more exotic ingredients (no tiger lily buds or bamboo fungus) but I include everything else...this is a really yummy cold weather type soup that I will make again and again Read More
(27)
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Rating: 5 stars
01/07/2011
It tastes just like the restaurant version and the lady at the Asian market who assisted me told me this recipe is very traditional. The bamboo fungus is a MUST in this recipe and so is the white pepper. It does make all the difference. The bamboo fungus can be found in the dried mushroom section of the Asian market because it's really a type of mushroom. You can find all the ingredients for this recipe at your local Asian Pacific market with assistance from those that work there. Will become a staple in our home. Read More
(21)
Rating: 4 stars
01/23/2006
This is a really neat recipe thank you so much! I changed it a little bit; I couldn't find bamboo fungus so I used chopped up bamboo shoots instead. I have never used rehydrated mushrooms before so I was really excited about that. The texture came out just like the restaurant versions. The flavor is a little bit richer I think and less sweet... I don't think most restaurants use the mushroom stock but I cannot imagine having thrown it away! Overall a great recipe thanks again! Read More
(14)
Rating: 5 stars
01/21/2010
Best hot and sour recipe I've found yet! Might have been my broth but I found 3 tbs of soy sauce to be 1 too many. Everything else was perfect. I think the white pepper is very important so would not recommend leaving that out. Add sliced scallions before serving. Delicious. Read More
(13)
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Rating: 5 stars
03/03/2011
This is FANTASTIC. I didn't even have half of the stuff the recipe called for but I wanted hot & sour soup because I am sick with a stuffy nose. So I used what I had following this basic recipe and wow! It's so good! Here's what I used: tofu tamari instead of soy rice vinegar (lots of it) veggie broth water black pepper chili flakes sriracha and the cornstarch. Since I was sick and didn't feel like putting it all in different bowls i just sort of dumped it all in the pan. It came out sooooo good and cleared my nose right up! Read More
(12)
Rating: 5 stars
02/08/2011
Great recipe...I added fresh garlic ginger and smoked pepper cloves in place of the black pepper. Read More
(9)
Rating: 5 stars
01/11/2011
I couldn't find dried mushrooms (of any kind) lily buds chili oil or bamboo fungus at our local grocery store. So I substituted baby bella mushrooms and had to just leave out the rest since I don't even know what they are similar to. Despite not being able to find a good portion of the ingredients this turned out very well. My husband (who I was looking at this for) really loved it and wanted me to make it more often. Next time I make it I will use low sodium soy sauce and if that works I'll try to cut back on it the following time too...the sodium content in this soup (and every hot and sour soup recipe I've looked at so far) is too high for everyday consumption. I noticed that the non-vegan recipes for this soup include pork...the Chinese restaurants I've been to do not include pork in their hot and sour soup (at least not as far as I can tell). So I was very glad to find a vegan alternative to the norm that is more like what we are use to. Read More
(8)
Rating: 3 stars
03/28/2012
great! not quite like restaraunt hot and sour soup and i had to add extra soy sauce but pretty good(: Read More
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