Hot and Sour Vegetable Soup

15 Jan

On days like this, 25 degrees and below with little to no sun, all I crave is soup!  I have some minestrone and some Thailand chili in the freezer, but that just won’t do.  I want something lighter and more brothy!

Hot and Sour Asian Soup

Serves 5

4 cups vegetable broth

3 small carrots (about 1 cup chopped)

1 1/2 cups snow peas, cut diagonally

1/2 cup chopped celery

1 jalapeno, seeded and diced

1 1-inch piece of ginger, peeled and diced

1 tsp. red pepper flakes

2 tsp. soy sauce

2 Tbsp. seasoned rice vinegar

2 tsp. arrowroot

1 14-oz. package extra-firm tofu

Toasted sesame seeds, for garnish

Directions:

In a large saucepan bring the broth to a boil.  Add the carrots, snow peas, jalapeno, celery, and ginger and bring to a boil again.  Reduce the heat and let simmer for 2-3 minutes until the vegetables are tender.

In a small separate bowl combine the soy sauce, rice vinegar, and arrowroot completely.

Once the vegetables are tender and the soup is simmering, add the arrowroot mixture and stir to dissolve (for about a minute).  Add the tofu and red pepper flakes and stir gently to combine.  Turn the heat off and let the tofu cook in the hot broth for a few minutes.

Portion into bowls and garnish with toasted sesame seeds!!  Now enjoy the heat, hopefully it warms your soul!

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One Response to “Hot and Sour Vegetable Soup”

  1. twocheapvegans January 15, 2011 at 6:15 pm #

    it was so yummy!!!!

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