When life gives you snow, make soup! It’s snowing again and it’s cold. There’s nothing better than a hot bowl of soup to warm you up. I was going to make a simple veggie soup but I added something here and something there and before you know it, it became this Hot and Sour Soup with Tofu.
There are mushrooms, carrots, celery and scallions and the broth is flavored with tamari, brown rice vinegar, Sriracha and my favorite Asian spice, 5-Spice Powder.
The flavors are rich and complex and with the added tofu, a bowl of this is completely satisfying. Serve with a delicious veggie stir-fry for a comforting and healthy meal.
I suppose snow isn’t so bad as long as I can warm up with a bowl of amazing soup. Stay warm and Enjoy!
Vegan Hot and Sour Soup with Tofu
GF
1 Tbs. olive oil
1-inch fresh ginger, grated
3 cloves garlic, minced
3 scallions, chopped
3 carrots, chopped
3 stalks celery, chopped
1-lb. cremini mushrooms, sliced
3 vegetable bouillon cubes
1 tsp. 5-Spice powder
6 cups water
½ cup gluten-free, low-sodium tamari
1/3 cup brown rice vinegar
2 tsp. Sriracha hot sauce
½ cup water + ¼ cup cornstarch or arrowroot powder
2 tsp. kosher salt
2 tsp. black pepper
Heat the oil in a large soup pot over medium heat. Add the ginger, garlic and scallions and cook until fragrant, about one minute. Add the carrots and celery and cook for 3 minutes. Add the mushrooms and cook until they start to brown, about 5 minutes. Break up the bouillon cubes and mix with the vegetables (unless you are using vegetable broth). Add the 5-Spice powder and water and bring the soup to a boil. Reduce the heat to low and add the tamari, brown rice vinegar and hot sauce. Let the soup simmer for 20 minutes. In a mug, mix the arrowroot with water and add this mixture to the soup. Continue to cook the soup until it thickens a bit. Season with salt and pepper before serving.
The “V” Word: Say it. Eat it. Live it.
Print Vegan Hot and Sour Soup with Tofu Author: Rhea Parsons Recipe type: Soup Cuisine: Asian Ingredients- 1 Tbs. olive oil
- 1-inch fresh ginger, grated
- 3 cloves garlic, minced
- 3 scallions, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1-lb. cremini mushrooms, sliced
- 3 vegetable bouillon cubes
- 1 tsp. 5-Spice powder
- 6 cups water
- ½ cup gluten-free, low-sodium tamari
- ⅓ cup brown rice vinegar
- 2 tsp. Sriracha hot sauce
- ½ cup water + ¼ cup cornstarch or arrowroot powder
- 2 tsp. kosher salt
- 2 tsp. black pepper
- Heat the oil in a large soup pot over medium heat. Add the ginger, garlic and scallions and cook until fragrant, about one minute. Add the carrots and celery and cook for 3 minutes. Add the mushrooms and cook until they start to brown, about 5 minutes. Break up the bouillon cubes and mix with the vegetables (unless you are using vegetable broth). Add the 5-Spice powder and water and bring the soup to a boil. Reduce the heat to low and add the tamari, brown rice vinegar and hot sauce. Let the soup simmer for 20 minutes. In a mug, mix the arrowroot with water and add this mixture to the soup. Continue to cook the soup until it thickens a bit. Season with salt and pepper before serving.
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