[Photo: Vegetarian Society]
Hot & sour soup
17 May, 2017
By Staff Writer
Natural Health News
Hot & sour soup is usually meat based – but it doesn’t have to be.
The key here is plenty of flavour and warming spices – which according to Chinese traditional medicine are also great for clearing a cold. In this vegetarian take on a oriental classic – courtesy of the Vegetarian Society – porcini and shiitake mushrooms as well as tofu add satisfying substance. Great for a lunch or light evening meal. Serves 4
- 5g dried porcini mushrooms
- 50g fresh shiitake mushrooms
- 1.2 ltr vegetable stock
- 225g tinned bamboo shoots, drained and shredded
- 225g ready marinated tofu, cut into thin strips
- 2 small red chillies, finely chopped
- 3 tbsp white wine vinegar
- 2 tbsp shoyu
- 1 tbsp cornflour
- 4 tbsp water
- 2 tsp toasted sesame oil
- 2 spring onions, shredded
1 Soak the dried porcini in hot water for 15 minutes. Drain – strain liquid through muslin or kitchen paper and reserve. Wash and slice the porcini.
2 Remove and discard the stalks of the shiitake mushrooms. Slice the remaining cups.
3 In a saucepan mix the reserved mushroom liquid with the stock, add the sliced porcini and shiitake and bring to the boil. Simmer for 10 minutes.
4 Add bamboo shoots, tofu and chillies and simmer for further 5 minutes.
5 Add the vinegar and shoyu
6 Mix the cornflour with a little water into a paste, add to soup stirring all the time, simmer until slightly thickened.
7 Remove from heat, season with the sesame oil and garnish with shredded spring onion.
- The Vegetarian Society Approved trademark is the original and only one to trust. The only legally licensed vegetarian trademark, you can ensure that where you see its logo, all products have passed through its strict criteria and can be guaranteed 100% vegetarian. To find out more visit http://www.vegsocapproved.com/
Recipe © The Vegetarian Society