Vegan Hot and Sour Soup with Tofu

 

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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.

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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.

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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

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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.

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The “V” Word: Say it. Eat it. Live it. 

Vegan Hot and Sour Soup with Tofu
Author: 
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
Instructions
  1. 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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6 Responses to Vegan Hot and Sour Soup with Tofu

  1. Neil February 22, 2015 at 9:28 am #

    Instead of olive oil, use the toasted sesame oil, i.e., Kadoya brand.
    Happy Vegan Chinese New Year!

    • Rhea February 22, 2015 at 11:20 am #

      Thanks for the tip Neil. Happy New Year!!! xoxo

  2. Neil February 22, 2015 at 9:25 am #

    Add tofu ‘skin’, available in Asian groceries, to simulate the missing ‘eggdrop’ component.

    • Rhea February 22, 2015 at 11:19 am #

      I never liked egg drop soup or eggs in my soup so I wouldn’t do this but if people do, go for it.

  3. Oriana January 29, 2015 at 4:19 pm #

    I have been following your website for about two years and recently subscribed to your email news/recipes. Just one thing: could you make it possible to print just the recipe, no photos or anything else? You did this on the hot and sour tofu recipe. On others I seem to need to print out the whole thing, including comments. This wastes a lot of paper and ink. Am I missing something?

    And thank you for the wonderful recipes.

    • Rhea January 29, 2015 at 4:24 pm #

      Hi Oriana, I have been doing it for a while now but it would be a ton of work to go back and do it for the hundreds of recipes on the blog from before I got that plugin. When I need to copy one of my own recipes, I just copy it like cut and paste and when I paste it, I choose “text only.” Then you don’t have to worry about the pictures.


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