Adapted from La Dolce Vegan
Hot and Sour Soup
- 4 C veggie broth
- 2 C water
- 3 Tbs tamari
- 2-in piece fresh ginger, peeled and finely grated
- 2 cloves garlic, peeled and minced
- 2 tsp sugar
- 1-2 tsp garlic Asian chili sauce
- 2 small-med carrots, grated
- 3 oz oyster mushrooms, chopped
- 1/4 C rice vinegar
- 8 oz. package extra firm tofu, pressed and cubed
- 2/3 C frozen sweet peas
- space
In a medium soup pot, bring broth and water to a boil. Reduce heat and add tamari, ginger, garlic, sugar, chili sauce, carrots and mushrooms. Simmer for 8-10 minutes. Remove from heat and add vinegar, tofu and peas. Cover and let sit 5 minutes before serving. Serves 4-6. We ate our soup with brown rice and veggie pot stickers on the side.
I *loved* this soup. It was even delicious leftover. Nathan said he liked the soup and would be interested in having it occasionally. Other Sunrise Ruby family members ate only the tofu out of the soup. *Shrugs* Can’t please everyone all the time.