Posts tagged chinese

Vegan Dumpster Hot & Sour Soup

I dumpstered a TON of mushrooms. Shitake, button, and portabello! I had a bag of dried tiger lily buds I bought a long time ago at Saigon Market so I decided to make some hot and sour soup. You can make this without the buds and fungus, of course, but I really like the flavor and texture they lend. Ideally I would have added some sliced firm silken tofu but I didn’t have any.

  • A bunch of mushrooms, whatever you dumpster
  • 10 tiger lily buds
  • handful of black fungus
  • 3 Tbsp soy sauce
  • 4 Tbsp rice vinegar
  • 1/4 cup cornstarch
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp black pepper
  • 1 Tbsp sesame oil
  • hot water
  • 4 cups vegetable broth or salted water

First, remove stems and slice up your mushrooms. My button and portobello mushrooms were pre-sliced by a machine before being wrapped in Styrofoam and plastic. So wasteful. Well, at least I saved it from being a complete waste.

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Put the dried fungus and buds in a bowl and cover with hot water.

You’re supposed to use cornstarch, but I didn’t have any so I attempted to use flour instead. Uhm, it didn’t really work so well. The cornstarch helps thicken up the soup, but it doesn’t affect the flavor so it’s not really a big deal if you just leave it out. I whisked the flour with some warm soy sauce and vinegar.

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Bring the broth or water to a boil and add the mushrooms, fungus, and tiger lily buds. Reduce heat and simmer for a few minutes.

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Add the soy sauce mixture and bring back to a boil. Reduce heat and add pepper, oil, and tofu if you have it.

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Yummy soup! Thanks dumpster!

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