Vegetarian Hot & Sour Soup

Written by 
The Canyon Ranch Kitchen

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.