Vegan Hot and Sour Soup with Tofu
Recipe type: Soup
Cuisine: Asian
  • 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
  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.
Recipe by The "V" Word at