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Hot & Sour Soup

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Making thick soups or stews can be time-consuming, but this unique take on a traditional Hot & Sour soup is super-easy and quick. I love adding the tofu to guarantee some much-needed protein!
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 4 cups low-sodium vegetable broth
  • 2 whole carrots
  • 2 cups snow peas
  • 1 jalapeno pepper
  • 2 tablespoons fresh ginger root
  • 2 teaspoons low-sodium soy sauce
  • 2 tablespoons vinegar, (natural rice or red wine)
  • 1 cup water
  • 2 teaspoons arrowroot powder
  • 1 package tofu, (firm, organic)
  • 1/2 cup green onions/scallions
  • 1 tablespoon cilantro, (chopped)


  • Julienne both whole carrots.
  • Cut snow peas on a diagonal.
  • Chop ginger.
  • Seed and chop jalapeno.
  • Cube tofu.
  • Sliver green onions/scallions.
  • In a 4-quart pot, bring vegetable broth to boil over high heat.
  • Add carrots, snow peas, jalapeno, and ginger, and return to boil.
  • Reduce heat to medium and cook until all vegetables are crisp but tender (about 3 minutes).
  • In cup, stir together soy sauce, vinegar, water, and arrowroot powder.
  • Stir mixture into simmering soup for 1 minute.
  • Carefully add tofu and stir gently.
  • Turn off the heat and let tofu warm through for about 2 minutes.
  • Serve sprinkled with scallions and cilantro.

Bon appétit!