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!
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.
- 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.