Vegetarian Hot and Sour Soup

I crave Hot and Sour Soup when I get sick. I love it when it's so spicy it clears up my sinuses. This is a vegetarian version I've been playing around with. It has egg but you could omit that if you really wanted to. I recommend leaving the egg in the recipe unless you're going for a vegan dish.

The hardest part is the chopping. Once I started chopping I just kept going until I had everything chopped. I put half of everything in a big bowl and put it in the fridge for the next day. Hot and Sour soup on the second day is so much faster. You could just double the recipe and use everything at once.

I always crave this when I'm sick so I usually go for a pretty hot flavor. You can scale back on the pepper and chili garlic sauce and add more to taste.

I find that the trick to a restaurant taste is to let it cook for a long time so the tofu becomes less tofu-y. If you don't mind the tofu taste you can eat it a lot sooner. I think restaurants have a big pot on a burner and they just let it simmer until someone orders it.

Hot and Sour Soup

1 32 oz box Vegetable broth

2 cubes vegetable bouillon

2 cups water

1/4 c rice vinegar

1/8 c low sodium soy sauce

1-2 Tbsp Chili Garlic Sauce, start with 1 tbsp and increase to taste

1 pinch of sugar

1/2-1 tsp of finely ground white pepper

1/2 can of bamboo shoots, cut into matchsticks

1/4 package firm tofu, cut into matchsticks, drain on paper towel

2-3 green onions, chopped

1/2  package of gourmet mushroom blend, further sliced into thin pieces

3 Tbsp of corn starch

3 Tbsp cold water

1 Egg

Slices of green onion and La Choy Fried Rice Noodles to garnish (Optional)

Start with your tofu to give it time to drain.  Cut your tofu into matchsticks and place on a paper towel to drain. 

Add your broth, bouillon, water, vinegar, soy sauce, chili garlic sauce, sugar and pepper to a soup pot. Allow it to come to a boil. Add vegetables and tofu and bring back to a gentle boil. Turn heat to simmer and place a lid on the pot. Allow to simmer for at least an hour. I don't like my tofu to taste like tofu so I cook it until it taste like something else. I left this particular batch simmering for just over two and a half hours. Yum!

In a small bowl or measuring cup, add your corn starch and the cold water and stir. Slowly add this to your pot while stirring. I add it 1/3 at a time, stirring slowly. You may not need all of it. This will thicken it up. Allow it to simmer a while longer for the corn starch to cook up and the soup to thicken.

In a small bowl or measuring cup (I rinsed and reused the same one), beat an egg with a fork. Beat it to within an edge of its life. You don't want any big pieces. Beating is good here.

Now...I have trouble with this part. But slowly stir the soup in one directions. While you are stirring it SLOWLY drizzle in your beaten egg in a small stream.

Continue to cook for another few minutes to make sure the eggs cook up.

Bowl it up with more sliced green onion and the La Choy Fried Egg Noodles on top.

The noodles add a nice crunch!