Chinese Hot and Sour Soup | Lunch

If this Americanized version of hot and sour soup just doesn’t satisfy your Szechuan cravings hit up a speciality Asian grocery store and replace the cabbage with 1/2 cup dried lily buds and substitute half of the shiitake with wood ear fungus.


2 cups seitan or other meat substitute, diced small 2 tablespoons vegetable oil 1 1/2 teaspoons hot sauce

6 cups Vegetable Broth 1/2 head Napa cabbage, shredded

3/4 cup sliced shiitake mushrooms

1 small can bamboo shoots, drained 2 tablespoons soy sauce 2 tablespoons white vinegar 3/4 teaspoon red pepper flakes

3/4 teaspoon salt 2 tablespoons cornstarch 1/4 cup water 3 scallions, sliced 2 teaspoons chilli oil


1. Brown seitan in vegetable oil for 2–3 minutes until cooked. Reduce heat to low and add hot sauce, stirring well to coat. Cook over low heat for 1 more minute, then remove from heat and set aside. 2. In a large soup pot or stockpot, combine Vegetable Broth, cabbage, mushrooms, bamboo, soy sauce, vinegar, red pepper flakes, and salt. Bring to a slow simmer and cover. Simmer for at least 15 minutes.

3. In a separate small bowl, whisk together the cornstarch and water, then slowly stir into soup. Heat just until soup thickens.

4. Portion into a serving bowl, then top each serving with scallions and drizzle with chilli oil.

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