This recipe hot and sour soup is considered a regional dish in both Mandarin and Szechuan cuisines. The hot comes from chile pepper and the sour comes from vinegar. Paired with stir fry or other Chinese-inspired mains and sides, this stand-out soup is perfect for winter.
THIS RECIPE IS :
INGREDIENTS
- 1 tablespoon sesame oil or toasted sesame oil
- 2 teaspoons minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 1 hot chile pepper, seeded and diced, or cayenne pepper, to taste
- 6 cups water or vegetable broth
- 1 cup sliced mushrooms (try straw or shiitake)
- 1 8-ounce can bamboo shoots
- 1 cup chopped tomatoes
- 1 cup chopped small zucchini
- 1 cup chopped small carrots
- 1 tablespoon agave nectar or organic sugar
- 1/4 cup, plus 2 tablespoons rice vinegar
- 2 tablespoons arrowroot powder dissolved in 1/2 cup cold water
- Half a 14-ounce package extra-firm tofu, grated (optional)
- 1/4 cup, plus 2 tablespoons soy sauce, or to taste
- 1/4 cup diced green onion
PREPARATION
- Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chile pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, and mixed vegetables and cook for 10 minutes, stirring occasionally.
- Add the agave, vinegar, and arrowroot mixture, and gently stir until soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender.
- Add the green onion and mix well before serving.
AUTHOR & RECIPE DETAILS
Mark Reinfeld specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally and online at Vegan Fusion. He is the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I’lima Award for “Best Restaurant on Kaua’i.” Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs."
