Favourite Vegan Hot & Sour Soup
Favourite Vegan Hot and Sour Soup recipe
Yield
8 servingsPrep
20 minCook
20 minReady
1⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 |
mushrooms, chinese
dried |
*
|
|
| 8 | cups |
vegetable stock
|
|
| 8 | slices |
ginger
peeled |
|
| ½ |
limes
peeled, sliced thin |
*
|
|
| 4 | tablespoons |
lime juice
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 |
green chili peppers
|
*
|
|
| 1 | pound |
tofu
cut into chunks |
|
|
cilantro
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
mushrooms, chinese
dried |
*
|
| 1.9 | l |
vegetable stock
|
|
| 8 | slices |
ginger
peeled |
|
| 0.5 | each |
limes
peeled, sliced thin |
*
|
| 6E+1 | ml |
lime juice
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 2 | each |
green chili peppers
|
*
|
| 453.6 | g |
tofu
cut into chunks |
|
| 1 | x |
cilantro
chopped |
*
|
Directions
Rinse the mushrooms, put them in a small saucepan and cover with water. Bring them to a boil on high heat and swish the mushrooms to remove excess dirt. Discard the water. Rinse. Once again, cover the mushrooms and bring them to a boil, covered. Let sit 1 hour. Then drain, remove tough stems, squeeze out excess water and slice or cut in half.
Bring the stock to a boil in a large saucepan on high heat, add the ginger and lime slices and cook for 2 to 3 minutes. Lower the heat and add the lime and lemon juice, soy sauce and chilies. Simmer for 5 minutes. Add tofu and mushrooms and simmer 5 more minutes.
Taste to check the balance of hot, sour and salt -- none should overwhelm the other -- and add more chilies, lime juice or soya sauce as needed. Serve garnished with chopped cilantro.
Note:
Have a side dish of extra sliced chilies for those who like it hot. Keeps a few days refrigerated but it is best served fresh.
