Hot Sour Veggie Soup


IMG_4813

  • 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.

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