Vegetarian Hot & Sour Soup

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The cold weather has definitely arrived for us here in North Carolina which means give me all the cozy nights at home and all the soups. Not only is soup one of my favorite dishes to eat on chilly days, but one that can be ready quickly is a big bonus. Especially now that the sun sets around 5pm and the nights creep up on me like I should’ve definitely gotten out of those pjs sooner. Which is where this vegetarian hot & sour soup comes in the mix. It’s extremely flavorful and only takes about 30 minutes to make. Not to mention this recipe can easily be made gluten-free (just by using gluten-free soy sauce!) and it calls for the fabulous shiitake mushrooms that are packed full of health benefits.

Vegetarian Hot and Sour Soup

  • Servings: 4-6
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A vegetarian version of the classic hot & sour soup. It's quick and easy to make, yet very filling and full of flavor. Perfect for those chilly nights.

Ingredients:

  • 8 cups vegetable stock (usually about 2 boxes of the stock if you get them in boxes, and I get one with no salt added)
  • 8 ounces of shiitake mushrooms, thinly sliced with stems discarded
  • 8 ounces firm tofu, drained and cut into small cubes
  • 1/4 cup rice vinegar (or a little extra if you want a more sour soup)
  • 1/4 cup reduced-sodium soy sauce (or gluten-free if needed)
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons ground ginger
  • 1 teaspoon chili garlic sauce (or a little extra if you want a spicier soup)
  • 1/4 cup cornstarch
  • 2 large eggs, whisked
  • 4 green onions, thinly sliced
  • salt and pepper to taste (white pepper is recommended for this recipe but only a dash)
note: I’ve been making a lot more asian dishes lately so most of these ingredients I already had, but if you don’t, just know that they’ll last awhile and you’ll be surprised how much you’ll want to use them in other recipes.

Directions:

  1. Cut a slit on one side of the tofu packaging and drain the water. Then cut the tofu into small cubes, wrap in paper towels, and squeeze to drain even more excess water. Unwrap and set aside.
  2. Set aside 1/4 cup of the vegetable stock for later use.
  3. Add the remaining stock, mushrooms, rice vinegar, soy sauce, ginger, and chili garlic sauce into a large pot and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
  4.  While the soup is heating, whisk the 1/4 cup of vegetable stock (that you set aside earlier) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and keep stirring for 1 minute or so until the soup has thickened.
  5. Continue to stir the soup in a circular motion as you drizzle in the eggs in a thin stream to create egg ribbons. Don’t stop stirring until you’re completely done pouring in the eggs. Then stir in the tofu, half of the green onions, and the sesame oil. Add salt and just a dash of white pepper (it’s very strong, be careful!) to taste.
  6. Serve immediately and garnish with the extra green onions. Enjoy!

added bonus: My 14-month old daughter loves this soup! I took out her portion before we added any extra sour or spicy flavor (but the normal amount is totally fine) and didn’t give her any of the tofu. I also put her food in the freezer for a minute or so to make sure that it is completely cooled off. She loved being able to use a big girl spoon and bowl, but let’s be honest I fed her most of it to make sure she actually got a good amount.

 

 

 

 

 

 

 

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