Szechuan Hot and Sour Soup
[Vegan]
Author Bio
Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a...
Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way, selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Bon Appetit Management, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i." Check out his website: Vegan Fusion Read more about Mark Reinfeld
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Szechuan Hot and Sour Soup [Vegan]
This vegan hot and sour soup is based off a regional dish in both Mandarin and Szechuan cuisines. The hot comes from chile pepper and the sour comes from vinegar. Paired with stir fry or other Chinese-inspired mains and sides, this stand-out soup is perfect for winter. It will keep...
This vegan hot and sour soup is based off a regional dish in both Mandarin and Szechuan cuisines. The hot comes from chile pepper and the sour comes from vinegar. Paired with stir fry or other Chinese-inspired mains and sides, this stand-out soup is perfect for winter. It will keep you warm and cozy on the coldest of days. Try out this vegan hot and sour soup––you’ll be happy that you did!
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Ingredients You Need for Szechuan Hot and Sour Soup [Vegan]
How to Prepare Szechuan Hot and Sour Soup [Vegan]
- Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chile pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, and mixed vegetables and cook for 10 minutes, stirring occasionally.
- Add the agave, vinegar, and arrowroot mixture, and gently stir until soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender.
- Add the green onion and mix well before serving.
Notes
Total Calories: 706 | Total Carbs: 110 g | Total Fat: 25 g | Total Protein: 35 g | Total Sodium: 2119 g | Total Sugar: 47 g
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Thought this would be a great soup until it said tofu in the ingredients!
Mari A. Shevaun
Clementine Randell. Loads of recipes on this page. Not tried any yet tho xx
Awesome, cheers