Vietnamese Hot And Sour Soup
Try this Vietnamese Hot And Sour Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 c soy sauce
- basil leaves
- 2 tb fresh basil chopped
- 2 tb fresh lime juice
- 1 15-ounce cn straw mushrooms
- 1 fresh chiles seeded, up to 2
- mung sprouts
- lime wedged
- 2 c onions thinly sliced
- 1 c fresh tomatoes chopped
- 7 c light vegetable broth
- 1 1/2 c firm tofu diced
- 5 cloves garlic minced or
- 1 8-ounce cn unsweetened ?
- 1 tb fresh mint chopped
- Carbohydrate 119.442845 g
- Cholesterol 0 mg
- Fat 13.6263175 g
- Fiber 29.2909003153518 g
- Protein 55.629905 g
- Saturated Fat 2.16824 g
- Serving Size 1 1 Serving (1851g)
- Sodium 2790.2445 mg
- Sugar 90.1519446846482 g
- Trans Fat 2.75027475 g
- Calories 741 calories
In a large soup pot, saute the onions in a bit of the reserved mushroom liquid on low heat for about 5 minutes, until soft. Add garlic and chiles and saute for another minute, stirring to prevent sticking. Stir in the stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy sauce and tofu. Simmer for 5 - 10 minutes until the flavors are well blended. Sprinkle with sprouts and basil leaves and accompany each serving with a wedge of lime. Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Apr 19, 1999,
