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Hot and Sour Soup

2012-06-13
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

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!

Equipment Recommendations:

Photo by Alfonso Revilla

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon 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 vegetable broth
  • 1 (14-ounce) tub 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

Method

Step 1

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.

Step 2

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.

Step 3

Serve hot! Add fresh pepper to each serving.

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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