Hot Sour Veggie Soup

INGREDIENTS

• 3 tbsp olive oil
• 1 onion, thinly sliced
• 1 tbsp grated ginger
• 1 jalapeno, minced
• 1 large sweet potato, peeled and diced
• 1 cup diced carrots
• 1/2 savoy cabbage, coarsely chopped
• 2 1/2 quarts water or vegetable broth
• 1/2 cup soy sauce
• 1/3 cup rice vinegar
• 2 tsp salt
• 2 tsp ground black pepper
• 1/2 cup cold water
• 1/4 cup cornstarch
• 1 zucchini, diced
• 1 red bell pepper, diced
• 8 oz  tofu 1/2-inch cubes
• 4 baby bok choy, thinly sliced
• 14 oz canned diced tomatoes
• 2 tsp sesame oil

INSTRUCTIONS

1. Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. Add in the sweet potato, carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
2. In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
3. Add the zucchini, bell peppers, and tofu to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.

NOTES

Adapted from The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes *To give the tofu that porous, spongy texture, freeze it overnight in it's liquid and then thaw it in the the fridge or by immersing it in a bowl of warm water.