HOT AND SOUR VEGETABLE SOUP

 

This soup takes a bit of work; however, for those that love hot and sour – it’s well worth it! According to TCM, the sour taste supports Liver function and the spicy taste supports the Lung! White fungus, celery, and hot sauce also support Lung function. Feel free to replace the selected vegetables and/or add additional ones.

Yields1 Serving
 1 handful of dried white fungus (see image; buy from an Asian market or online, Tremella fungus or Bao Mu Er)
 1-2 carrots
 3 stalks of celery
 1 leek, white and green parts
 3 mushrooms
 2 Tablespoons of oil
 1 container tofu
 1 Tablespoon of Chinese pickled vegetable (such as radish or turnip)
 Salt to taste
 2 teaspoons of mushroom powder
 1 Tablespoon of Chinese rice wine
 Hot sauce to taste
 ¼ cup of vinegar (white, cider, or rice)
 2 Tablespoons of sweet potato starch (in place of corn starch)
 1 egg
 6 cups of water
1

Bring the water to boil in a soup pot.

2

Drain the tofu and dice into small, bite-size pieces. Add to the boiling water.

3

In the meantime, reconstitute the white fungus by soaking in boiled water (5-10 minutes). Drain and cut into bite size pieces.

4

Cut the vegetables julienne style.

5

Heat the oil in a wok. Add a ½ tsp of salt to the hot oil. Toss in the fungus and vegetables.

6

Add mushroom powder and rice wine, and toss briefly (1 minute).

7

Add the vegetables to the boiling water.

8

Adjust salt to taste and add 1 teaspoon mushroom powder.

9

Add the pickled vegetable. Boil for 5 minutes and add vinegar and hot sauce. Adjust the amounts to your taste.

10

Place the potato starch in a cup – mix in about 4 tablespoons of cold water. Pour starch slowly into the boiling soup, stirring continually.

11

Beat the egg in a separate bowl and then pour it into the boiling soup in a steady, thin stream.

12

Remove from heat. Top off the soup with a splash of toasted sesame oil.

CategoryCooking Method,

Ingredients

 1 handful of dried white fungus (see image; buy from an Asian market or online, Tremella fungus or Bao Mu Er)
 1-2 carrots
 3 stalks of celery
 1 leek, white and green parts
 3 mushrooms
 2 Tablespoons of oil
 1 container tofu
 1 Tablespoon of Chinese pickled vegetable (such as radish or turnip)
 Salt to taste
 2 teaspoons of mushroom powder
 1 Tablespoon of Chinese rice wine
 Hot sauce to taste
 ¼ cup of vinegar (white, cider, or rice)
 2 Tablespoons of sweet potato starch (in place of corn starch)
 1 egg
 6 cups of water

Directions

1

Bring the water to boil in a soup pot.

2

Drain the tofu and dice into small, bite-size pieces. Add to the boiling water.

3

In the meantime, reconstitute the white fungus by soaking in boiled water (5-10 minutes). Drain and cut into bite size pieces.

4

Cut the vegetables julienne style.

5

Heat the oil in a wok. Add a ½ tsp of salt to the hot oil. Toss in the fungus and vegetables.

6

Add mushroom powder and rice wine, and toss briefly (1 minute).

7

Add the vegetables to the boiling water.

8

Adjust salt to taste and add 1 teaspoon mushroom powder.

9

Add the pickled vegetable. Boil for 5 minutes and add vinegar and hot sauce. Adjust the amounts to your taste.

10

Place the potato starch in a cup – mix in about 4 tablespoons of cold water. Pour starch slowly into the boiling soup, stirring continually.

11

Beat the egg in a separate bowl and then pour it into the boiling soup in a steady, thin stream.

12

Remove from heat. Top off the soup with a splash of toasted sesame oil.

HOT AND SOUR VEGETABLE SOUP