Vegetarian Hot and Sour Soup

13 50 75
Ingredients Minutes Calories
Prep Cook Servings
30 min 20 min 8
Vegetarian Hot and Sour Soup
Health Highlights


4 mushroom(s) Shiitake mushroom, dried
2 cup Water (for soaking mushrooms)
2 tsp Canola oil
1 medium Carrots (peeled and julienned)
5 cup Vegetable stock/broth, low sodium
1/4 cup slices Bamboo shoots, canned (drained and julienned)
3 tbsp Cornstarch (dissolved in 1/4 cup of cold water)
3 tbsp Soy sauce, low sodium
1/3 cup Rice vinegar
3/4 tsp White pepper
171 gm Tofu, regular, firm (julienned)
2 large Egg (lightly beaten)
2 green onion (stem) Green onion (thinly sliced)


In small bowl, soak dried mushrooms in hot water for 20 minutes or until softened. Cut off stems and any hard areas and discard. Cut caps into thin slices. Set aside.

In stock pot, heat canola oil over medium-high heat. Add mushrooms and carrots and cook 2 minutes or until carrots are just soft. Add vegetable broth and bamboo shoots and bring to a boil. Add cornstarch mixture and stir until soup thickens, about 2 minutes. Add soy sauce, rice vinegar and white pepper. Stir.

Add tofu and bring soup back to a boil. While stirring soup in circular motion in one direction, pour eggs in thin stream into soup.

Remove soup from heat. Stir in green onions. Taste and adjust avour with rice vinegar and white pepper.


Nutrition Facts

Per Portion

Calories 75
Calories from fat 31
Calories from saturated fat 6.1
Total Fat 3.4 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 8.1 g
Cholesterol 54 mg
Sodium 298 mg
Potassium 129 mg
Total Carbohydrate 7.0 g
Dietary Fiber 0.9 g
Sugars 1.4 g
Protein 4.5 g

Dietary servings

Per Portion

Grain 0.2
Meat Alternative 0.3
Vegetables 0.4

Energy sources


Meal Type(s)