Hot & Sour Soup
Hot & Sour Soup
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!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Allergens: Soy
- Servings: 4
Ingredients
- 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)
Instructions
-
Julienne both whole carrots.
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Cut snow peas on a diagonal.
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Chop ginger.
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Seed and chop jalapeno.
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Cube tofu.
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Sliver green onions/scallions.
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In a 4-quart pot, bring vegetable broth to boil over high heat.
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Add carrots, snow peas, jalapeno, and ginger, and return to boil.
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Reduce heat to medium and cook until all vegetables are crisp but tender (about 3 minutes).
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In cup, stir together soy sauce, vinegar, water, and arrowroot powder.
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Stir mixture into simmering soup for 1 minute.
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Carefully add tofu and stir gently.
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Turn off the heat and let tofu warm through for about 2 minutes.
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Serve sprinkled with scallions and cilantro.