FBD

Hot and Sour Vegetable Soup

Asian-style hot and sour soup with mushrooms, bok choy, seaweed, and bean curd in a tangy vinegar, sesame oil, and soy sauce broth.

KoreanVegetarianIntermediate20 minBy Northstar

Ingredients

Servings
6
  • 8 cup vegetable stock
  • 0.5 lb mushrooms
  • 1 can straw mushrooms
  • 6 whole dried shiitake mushrooms, soaked 20 min and sliced
  • 2 cup bok choy leaves, finely shredded
  • 2 cup dried seaweed, broken into pieces (optional)
  • 1 cup dried bean curd sheet, broken into pieces
  • 0.5 cup vinegar
  • 1 tsp white pepper
  • 3 whole cloves garlic, crushed
  • 1 0.5 tsp sesame oil
  • 0.8 tsp sugar
  • 1 tbsp dark soy sauce
  • 6 whole dried red chilies
  • 4 tbsp cornstarch mixed with 3 tbsp cold water
  • 3 whole green onions, shredded

Instructions

  1. 1

    Mix vinegar, white pepper, garlic, sesame oil, sugar, soy sauce, and red chilies in a bowl and set aside.

  2. 2

    Bring stock to a boil and add mushrooms (all types), bok choy, seaweed, and bean curd. Boil for 2-3 minutes.

  3. 3

    Add vinegar mixture and simmer 2 minutes.

  4. 4

    Add cornstarch solution and stir until broth is clear.

  5. 5

    Ladle into bowls and garnish with shredded green onions.

Tags

soupvegetarianmushroomsAsianhot and sourbok choy