Hot-and-Sour Asian Vegetable Soup

Name: Hot-and-Sour Asian Vegetable Soup
Yield: 6 servings
Ingredients: 6 dried shiitake mushrooms; 1 tablespoon light olive or peanut oil; 1 teaspoon dark sesame oil; 1 medium onion, quartered and sliced; 2 or 3 stalks bok choy or 2 large celery stalks, sliced diagonally; One 14- to 16-ounce can salt-free diced tomatoes, undrained; 1 cup fresh white mushrooms, coarsely chopped; 4 cups water; 1/2 teaspoon black pepper or lemon pepper; 1 cup snow peas, cut into 1-inch pieces; One 15-ounce can baby corn, undrained; 3 to 5 tablespoons rice vinegar, to taste; Chili oil, cayenne pepper, or Asian hot sauce, to taste; 2 tablespoons reduced-sodium soy sauce; 8 ounces extra-firm tofu, cut into 1/2-inch dice; 2 scallions, white and green parts, minced; 2 tablespoons cornstarch

December 9, 2011

Don’t be intimidated by the long list of ingredients here. It’s an easy soup to make, doesn’t take long to cook, and is full of exciting textures and flavors. Thanks to Neil Trager, who gave me this recipe many moons ago.

Recipe information

Yield
6 servings

Ingredients

6 dried shiitake mushrooms

1 tablespoon light olive or peanut oil

1 teaspoon dark sesame oil

1 medium onion, quartered and sliced

2 or 3 stalks bok choy or 2 large celery stalks, sliced diagonally

One 14- to 16-ounce can salt-free diced tomatoes, undrained

1 cup fresh white mushrooms, coarsely chopped

4 cups water

1/2 teaspoon black pepper or lemon pepper

1 cup snow peas, cut into 1-inch pieces

One 15-ounce can baby corn, undrained

3 to 5 tablespoons rice vinegar, to taste

Chili oil, cayenne pepper, or Asian hot sauce, to taste

2 tablespoons reduced-sodium soy sauce

8 ounces extra-firm tofu, cut into 1/2-inch dice

2 scallions, white and green parts, minced

2 tablespoons cornstarch

Preparation

Step 1
Place the dried mushrooms in a bowl to soak with about 1 cup boiling water and set aside until needed.
Step 2
Heat both oils in a soup pot. Add the onion and sauté over low heat until golden. Add the bok choy, tomatoes, white mushrooms, water, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the bok choy is tender-crisp, about 5 minutes.
Step 3
Meanwhile, trim and discard the tough stems of the soaked mushrooms, reserving the broth. Slice the caps. Add them with their broth to the soup.
Step 4
Add the remaining ingredients except the cornstarch. Taste frequently as you add the vinegar and hot seasoning. Simmer over very low heat for 5 minutes longer.
Step 5
Dissolve the cornstarch in 1/4 cup water. Slowly drizzle into the soup while stirring. Simmer over very low heat for another 2 to 3 minutes. Remove from the heat and serve at once.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 134
Step 8
Total fat: 6g
Step 9
Protein: 6g
Step 10
Fiber: 5g
Step 11
Carbohydrate: 18g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 380mg

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

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Step 4

Step 5

Nutrition Information

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Recipe notes