• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Hot and Sour Soup

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 1/3 To 1/2 cup 'vegetarian'
  • Chicken stock powder
  • 1 qt Water
  • 10 sl Fresh ginger
  • 1/2 c Slivered seitan
  • 2 To 3 ozs tofu, cubed
  • 1/2 c Carrots, julienne
  • 1/2 c Napa cabbage, julienne
  • 1/2 c Dried black mushroom slices,
  • Soaked & drained
  • 1/2 c Sliced dried lily flower
  • Buds, soaked and drained
  • 1/2 c Frozen baby peas, rinsed and
  • Thawed
  • 4 Scallions, whites thin
  • Sliced, greens cut on thin
  • Diagonals, 2kept separate
  • 2 T's rice vinegar
  • (unseasoned)
  • 1 tb Mirin
  • 2 T's tamari
  • 1/2 ts Fresh black pepper
  • 1 1/2 T's arrowroot
  • 1/8 ts Crushed red pepper (or to
  • Taste)


PROCEDURE. Cut and prepare all of the fresh and dreid veggies, tofu and

After the black musrooms and lily flowers have been soaked and drained, cut
them up so they are not too stringy. NOTE: AVAILABLE ONLY AT ASIAN

Simmer the first 3 ingredients for one minute and then remove the ginger.

Combine the last 6 ingredients in a bowl and mix.

Add the carrots, chinese cabbage and black musrooms to the stock and simmer
for 2 minutes.

Add everything else except the scallion greens and baby peas and simmer
another 2 minutes. Be sure to recirculate the lat 6 ingredients in the
bowl to recirculate the arrowroot before adding to the soup.

Add baby peas, adjust the seasongings and serve very hot in bowls.

Garnish with scallion greens.

My own note: After tasting this, I could not tell the difference between
this and the chicken hot and sour served at the local Chinese Restaurants.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?