Vegetarian Hot and Sour Noodle Soup Recipe

Make A Meal From Hot And Sour Soup

Hot and Sour Soup makes a great meal. The hearty soup is full of veggies and if you use the egg drop it also is a great source of protein. To make a meal serve with your other favorite Chinese inspired appetizers. Eggrolls, springrolls, dumplings and fried tofu are great additions to any Chinese meal and are very easy to make. They are also readily available in your local grocery stores freezer section.

New York's China Town Is Home To Great Hot And Sour Soup

New York's China Town is home to some great food, including Hot and Sour Soup
New York's China Town is home to some great food, including Hot and Sour Soup | Source

Chinese Style Vegetarian Broth

The base of any soup is the broth. To make a good vegetarian soup you have to have a great vegetarian broth. By infusing the flavors of ginger and soy into your broth you can jump start your soup and elevate it to restaurant quality.

  • 1 yellow onion,diced
  • 1/2 bunch of scallions, white and green parts, chopped
  • 1 carrot, diced
  • 2 cloves of garlice, smashed
  • 1 knuckle of ginger, chopped
  • 2 ribs celery, chopped
  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 1 tbls soy sauce or tamari
  • 1/2 gallon of water

Simmer all together for 45 minutes to one hour. Cool and store in the fridge until you are ready to use it.

Vegetarian Hot And Sour Soup

  • 1/2 cup Carrots, Julienne
  • 1/2 cup Celery, Julienne
  • 1/4 cup Yellow Onion, Julienne
  • 1/2 cup Bamboo Shoots, Julienne
  • 1/4 cup Water Chestnuts, Sliced
  • 1/4 cup Wood Ear Mushroom, Julienne
  • 1/2 cup Button or Shiitake Mushroom, Sliced
  • 1/4 cup White Wine
  • 1/4 cup Rice Wine Vinegar, Use to taste
  • 1/2 cup Soy Sauce or Tamari
  • 1/2 TBLS Red Chili Flakes
  • 1/2 gallon Chinese Vegetable Stock
  • 1 Egg (optional), beaten with 1 TBLS Corn Starch
  • 3 TBLS Corn Starch, Mixed with 3 TBLS Water
  • 1/2 cup Scallion greens, finely sliced, for garnish
  • As Needed Fried Wontons, For garnish
  • 2 TBLS Toasted Sesame Oil

Delicious Vegetarian Hot And Sour Soup

Hot And Sour Soup Is One The Best American Chinese Dishes.
Hot And Sour Soup Is One The Best American Chinese Dishes. | Source

What Is The Difference Between Tamari And Soy Sauce

Tamari and Soy Sauce are basically the same thing. Anyone who has tasted both can tell you that; Tamari can have a more robust flavor while soy sauce can sometimes be more mellow. The process for making the two is nearly identical, except for the targeted end result.

  • Soy Sauce is made by fermenting soy beans into a liquid sauce. It is brewed like a tea and allowed to steep and ferment. There are at least two styles of soy sauce that I will label "Japanese Style" and "Chinese Style". Japanese style incorporates other grains and wheat into the mix which is why it is not a great choice for celiacs and the gluten free lifestyle (studies have shown that gluten in this style of soy sauce is essentially undetectable). Kikkoman is a Japanese style soy sauce and has a very distinctive flavor. Chinese style soy sauce is made in the same way but only uses soy beans for the ferment. La Choy is one type of Chinese style soy sauce.
  • Tamari is the by product of making miso. Miso is fermented soybean paste. As the soy bean paste ferments into miso the resulting liquid that runs off the paste tamari. It is collected and used in the same was as soy sauce but has a distinctly different flavor, one that I think is more robust and preferable to Japanese style soy sauce, especially in Chinese Cuisine.

My Favorite Chinese Dish Of All Time

As a kid I was a very picky eater. Not to say that I didn't eat a lot, just not a lot of variety,especially if the food had a lot of "stuff" in it. I don't know what it was but the more ingredients the less likely I was to try it.

My mom was and is a great lover of the Chinese Buffet, and now so am I. She took me to one while in high school and it was my first taste of what would soon become one of my favorite cuisines. Later, in college, I was fortunate enough to take a field trip with one of my classes to New York City. While there I ventured into China Town and had lunch at the Plum Garden, a restaurant that reminded my greatly of the establishments I was seeing weekly in movies I will dub "Kung Fu Theatre". One of the dishes I ordered, strictly by random pick, was hot and sour soup. It has been my favorite Chinese dish ever since and the metric by which I judge all Chinese restaurants.

As a chef in Asheville, NC I had to embrace vegetarian cuisine, not because we have so many vegetarians but because the style of cooking has reached mainstream recognition in our town. I have my own version of Hot And Sour Soup and also a vegetarian version which is quite tasty. I hope you all love it as much as I do.

You Can Make It Meaty!

If you love hot and sour soup but don't want the vegetarian version it is super easy to make it meaty. Traditionally hot and sour soup contains julienne pork and meat broth. To make yours meaty substitute chicken broth for the vegetable broth and add julienne pork to the dish. Sauté the pork with the sesame oil, ginger and garlic- before you add the vegetables.

  • Chinese Chicken Stock- Follow the directions for the Chinese Style Vegetable Broth. Add the bones of one chicken to the ingredient list. If you don't want to make broth from scratch you can use canned broth. To make it "Chinese Style" follow the recipe for the vegetable broth and substitute canned chicken broth for the water.

How Easy Is This Recipe?

5 stars from 1 rating of Ease of preparation

Instructions For Vegetarian Hot And Sour Soup

  1. Heat a soup pot on medium high. Add the sesame oil, garlic and ginger. Briefly sauté and then add all the rest of the vegetables. Continue to sauté until the aroma develops.
  2. Deglaze the pot with the white wine. Allow about 30-45 seconds for the alcohol to evaporate. Be careful! If you are using a gas range you may cause the wine to flambe.
  3. Add the vinegar, the soy sauce, the chili flakes and the broth. Bring to a simmer, let simmer for 15-20 minutes. Check flavor and adjust with vinegar/soy/chili flakes or S+P.
  4. At this point stir in the cornstarch slurry. It will thicken the soup and add the glossy sheen characteristic of Chinese cuisine. Let the soup simmer for an additional 5-10 minutes to ensure the slurry is fully cooked.
  5. Optional Step: Slowly pour the beaten egg into the soup. Pour the egg in a spiral, do not stir yet. Allow the egg to cook for a minute, then give one gentle stir.
  6. Ladle soup into bowls, garnish with the sliced scallion greens and serve with a bowl of crispy fried wontons.

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