Main Menu

Vegan Hot and Sour Soup with Tofu

 

01b300e2cac7916fec7181540ae414f929a9025812

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.

018d431e422bd5b936e6cc307377671b4ff0950be2

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.

01e51fcee7dbf29c16c87ed0cc261f34fece2c579d

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

01a3110d931ba74a848e3e26a02e074e9e5024e721

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.

015ff41a78c764c384339032bc226f6b88cfd05564

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.

 

(Visited 2,373 times, 1 visits today)

, , , , ,

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.


Hit Counter provided by orange county property management