Hot and Sour Soup Recipe

This vegan version of the Chinese favourite uses firm tofu and traditional stock and it’s perfect for the first cold Autumn days.
Let’s start with this delicious Hot and Sour Soup recipe!

Ingredients for 4 to 6 servings:

2 teaspoons light sesame oil

1 medium yellow onion, chopped

1/4 cup finely grated ginger

2 medium carrots, cut into matchsticks

1 cup thinly sliced shiitake mushrooms

1/2 teaspoon unrefined sea salt

1/2 pound firm low fat tofu, cubed

1/2 teaspoon white pepper

3 cups vegetables stock

1/2 cup lightly soaked arame

1/2 cup brown rice vinegar

2 tablespoons honey

1 tablespoon gomashio

Preparation:

1. Heat the oil in a large pot and sauté the onions, ginger, carrots, mushrooms and salt until the onions are translucent.

2. Add the tofu and white pepper and cook for 3 to 5 minutes longer over medium-heigh heat.

3. Stir in the stock, arame, brown rice vinegar and honey, and let the mixture simmer for 5 minutes longer.

4. Add the gomashio and serve immediately.

Leftover grains or noodles can be added for variety.

Recipe from A guide to healthy Cuisine – Mostly Macro – For the discriminating palate by Lisa Turner.