Hot-and-sour soup always offers an extravaganza of invigorating textures and flavors. Don’t be intimidated by the long list of ingredients here. It’s an easy soup to make and doesn’t take long to cook. Serve it as an accompaniment to a simple hot or cold Asian-style noodle dish. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas.
Hot-and-Sour Asian Vegetable Soup
- 1 tablespoon dark sesame oil
- 1 medium onion quartered and sliced
- One 14- to 16-ounce can diced tomatoes try fire-roasted
- 1 cup fresh white or cremini mushrooms stemmed and sliced
- 6 to 8 fresh shiitake mushrooms stemmed and sliced
- 32- ounce container low-sodium vegetable broth
- 1/2 teaspoon black pepper or lemon-pepper
- 1 cup snow peas or snap peas trimmed and cut in half
- 15- ounce can baby corn with liquid (cut baby corn in half if very long)
- 1/4 cup rice vinegar to taste
- Hot sauce such as Sriracha, to taste
- 2 tablespoons reduced-sodium soy sauce or to taste
- 2 tablespoons arrowroot or cornstarch
- 2 or 3 stalks bok choy or 1 baby bok choy with leaves, thinly sliced
- 2 scallions thinly sliced
- Heat the oil in a soup pot. Add the onion and sauté over low heat until golden.
- Add the bok choy, tomatoes, mushrooms, broth, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the mushrooms are tender-crisp, about 6 to 8 minutes.
- Add the remaining ingredients except the last three. Taste frequently as you add the vinegar and hot seasoning to your taste, until the soup tastes "hot and sour" to your liking.
- Dissolve the arrowroot or cornstarch in about 1/4 cup water. Slowly drizzle into the soup while stirring. Stir in the bok choy and scallions and serve.
Per serving: Calories: 134; Fat: 6g; Protein: 6g; Fiber: 5g; Carbs: 18g; Sodium: 380mg
- Explore other delicious vegan soup recipes here at Soulful Soups.