It’s been a while since I’ve made a soup that requires this many ingredients! Hot and Sour Soup is usually served at Chinese restaurants as an appetisers, a little definitely goes a long way for me. This soup is best with a bread to dip in or another main dish like noodles. To make it vegetarian I just used chik-style seasoning (found in bulk in the health food section or with seasonings & spices) mixed with water, instead of chicken broth. I also substituted the soy sauce with Bragg Liquid Aminos, and used portobello mushrooms instead of shiitake mushrooms.
Healthy – No changes necessary, this soup is already pretty healthy.
Vegan – Leave out the egg.
Ingredient List: chik-style seasoning with water, soy sauce (substitute with Bragg Liquid Aminos), red pepper flakes, shiitake mushrooms (crimini or portabello work too), rice vinegar, cornstarch, egg, tofu, fresh ginger, scallions (green onions), toasted sesame oil.
Cook book: Everyday Food: Great Food Fast by Martha Stewart