Vegetarian Hot and Sour Soup

Written by 
The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 
60
protein 
1 g
sodium 
355 mg
carbohydrates 
10 g
fat 
2 g
fiber  
1 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

1 Tbsp minced ginger root
1 Tbsp minced garlic
1¾ tsp sesame oil
1 Tbsp plus 1 tsp sherry wine
¼ cup thinly sliced shiitake mushrooms
¼ cup thinly sliced oyster mushrooms
½ cup shredded napa cabbage
2 Tbsp plus 1 tsp low-sodium tamari
tsp cup rice vinegar
½  tsp freshly ground black pepper
½  tsp sea salt
1½ oz hard tofu
1 Tbsp red miso
4½ cups vegetable stock
¼ cup cornstarch
¼ cup water
1 Tbsp scallions
1 Tbsp chopped cilantro

Instructions 
  1. In a large saucepan, sauté ginger and garlic in sesame oil until garlic begins to change color. Add sherry and simmer for 1 minute. Add remaining ingredients except for cornstarch, water, scallions and cilantro.
  2. In a small bowl, combine cornstarch and water. Bring soup to a boil and add  cornstarch mixture. Simmer for 30 minutes.
  3. Add scallions and cilantro when ready to serve.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
See All