I’ve made this delicious soup in various versions over the years, thanks to Wei-Chuan’s cookbook guidance. It’s got that perfect balance of sour and savory with a tinge of heat. I don’t miss the meat at all in this vegetarian version. Here’s our most recent variation, chock full of veggie goodness. Most of the veggies are optional, feel free to add or subtract as your pantry allows.
Ingredients:
Stir-Fry Veggies:
- ½ of a 14-oz can of bamboo shoots, shredded
- 1 carrot, peeled and julienned
- ½ oz dried shiitake mushrooms, soaked in hot water for 30 minutes
- 4 wood ears, chopped
- 3-inch strip of dried turnip, chopped (optional)
- ½ bunch of enoki mushrooms
Additional Soup Ingredients:
- ½ c frozen peas
- ½ c water chestnuts, sliced and halved
- 1 block silken tofu, cut into ½ inch cubes
Soup Stock:
- 5 c broth (2.5 Knorr vegetable bouillons dissolved in 5 c of hot water)
- 2 T black vinegar
- 1½ T rice vinegar
- 2 t ginger, minced
- 2 T soy sauce
- 1 t garlic chili paste
- ½ t salt
- ½ t sugar
- 1 t pepper
- 1 T corn starch
Garnish:
- 1 egg, beaten (optional)
- 1 T sesame oil
- 2 t green onion, chopped
Directions:
Prepare the Veggies and Additional Soup Ingredients as described in the ingredients list. Heat 2 T vegetable oil in a very large skillet on medium high. Stif-fry the Veggies for 2 minutes.
Add the Soup Stock ingredients to the skillet, making sure the corn starch is fully dissolved in the broth prior to addition (otherwise the corn starch will turn into gelatinous lumps). Cook on high until the soup is boiling.
Add the Additional Soup Ingredients and continue cooking for 5 minutes.
Turn off the heat, add the Garnish, stirring the soup during addition to create egg strands.
