Hot and Sour Soup2012-06-13
- Servings : 6
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
From the author, David Sterkel: Below is my take on the very simple and affordable “Hot and Sour Soup.” Feel free to mix in any vegetable you want, I kept mine simple using what vegetables I had laying around. This is a great clean-out-the-refrigerator soup!
From Plant-Based on a Budget: This soup is an explosion of flavors! As the name suggests, it’s spicy, hot, and sour. It’s also so delicious! The mixture of vegetables like carrots and cabbage, crushed tomatoes, tofu, and spices create an extremely comforting soup to unwind at the end of the day.
This Hot and Sour Soup has its origins in China, although the original version contains meat and egg, this vegan version retains its amazing flavors. If you have ever tried this classic Chinese soup then you just know what we mean. It’s addictive! Plus you can play around with the ingredients and customize it to your liking. So, next time you’re reaching for that takeout menu, be brave enough to give the homemade version a go.
Perfect for Chilly Days
The spices and the effect this soup has on us when we eat it makes it so perfect to warm us up on those chilly winter or autumn evenings. It sends warmth all over your body. It’s the best feeling, isn’t it? To cozy up with a bowl of soup at the end of the day is such a joy. It’s not only comforting and relaxing, but it can also lift your spirits up when you’re feeling a bit unwell.
So now you know. This soup might become your favorite easy and filling soup dinner when you’re looking for comfort and it would make for a great family dinner if you are moderate with the spices. Let us know how you like it!
Photo by Alfonso Revilla
- 2 tablespoons of olive oil
- 1 teaspoon of sesame oil
- 1 small onion, finely chopped
- 1 small head of cabbage, shredded
- 1 ½ cups of shredded carrots
- 1 (14.5-ounce) can of crushed tomatoes
- 4 cups of water
- 2 cups of vegetable broth
- 1 (14-ounce) tub of extra firm tofu
- 1/3 cup of soy sauce
- 1/3 cup + 2 tablespoons of rice wine vinegar
- 1 tablespoon of freshly ground pepper
- 1 tablespoon of crushed red pepper
- 1 (3/4-inch) piece of fresh ginger, finely chopped
In a large pot, heat the oil over medium heat. When hot, add the onion and sauté for 3 to 4 minutes. When the onions become tender and translucent, add the cabbage, carrots, tomatoes, and cook for another 2 to 3 minutes.
While the cabbage is simmering, cut the tofu into bite-size pieces. Add the tofu and the remaining ingredients to the pot. Cook over high heat until the soup begins to boil. Once it begins to boil, lower the heat to low, cover, and cook for 20 minutes.
Serve hot. Add fresh pepper to each serving.
Average Member Rating
(4.2 / 5)
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