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 March 24-29 (opens in new window)

Vegetarian Hot & Sour Soup

Time:
1 Hour
Difficulty:
Easy
Serves:
6 People
Overhead view of hot and sour soup.

Ingredients

1 Tbsp minced ginger root
1 Tbsp minced garlic
1 3/4 tsp sesame oil
1 Tbsp plus 1 tsp sherry wine
1/4 cup thinly sliced shiitake mushrooms
1/4 cup thinly sliced oyster mushrooms
1/2 cup shredded napa cabbage
2 Tbsp plus 1 tsp low-sodium tamari
1/4 cup rice vinegar
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1 1/2 oz hard tofu
1 Tbsp red miso
4 1/2 cups vegetable stock
1/4 cup cornstarch
1/4 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.

Nutrition

Calories 60
Protein 1g
Sodium 355mg
Carbohydrates 10g
Fat 2g
Fiber 1g
Cholesterol 0mg
Servings 6 (3/4 cup ea.)