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Szechuan Hot and Sour Soup [Vegan]

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This recipe hot and sour soup is considered 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.

Szechuan Hot and Sour Soup [Vegan]

This Recipe is :

Vegan

Ingredients

  • 1 tablespoon sesame oil or toasted sesame oil
  • 2 teaspoons minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 1 hot chile pepper, seeded and diced, or cayenne pepper, to taste
  • 6 cups water or vegetable broth
  • 1 cup sliced mushrooms (try straw or shiitake)
  • 1 8-ounce can bamboo shoots
  • 1 cup chopped tomatoes
  • 1 cup chopped small zucchini
  • 1 cup chopped small carrots
  • 1 tablespoon agave nectar or organic sugar
  • 1/4 cup, plus 2 tablespoons rice vinegar
  • 2 tablespoons arrowroot powder dissolved in 1/2 cup cold water
  • Half a 14-ounce package extra-firm tofu, grated (optional)
  • 1/4 cup, plus 2 tablespoons soy sauce, or to taste
  • 1/4 cup diced green onion

Preparation

  1. 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.
  2. 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.
  3. Add the green onion and mix well before serving.

 

AUTHOR & RECIPE DETAILS


photo

Healthy, innovative recipes with international flavor profiles. Mark Reinfeld specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally and online at Vegan Fusion.  He is the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I’lima Award for “Best Restaurant on Kaua’i.”  Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs."


 

 



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76 comments on “Szechuan Hot and Sour Soup [Vegan]”

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Eileen Young
1 Years Ago

Thought this would be a great soup until it said tofu in the ingredients!


Reply
Marianna Victoria
1 Years Ago

Mari A. Shevaun


Reply
Rae Kay Harley
1 Years Ago

Clementine Randell. Loads of recipes on this page. Not tried any yet tho xx


Reply
Clementine Randell
04 Jan 2016

Awesome, cheers

Christiana Alexis Kontinakis
1 Years Ago

Patrick Miller, yes you're just 15 ft or less away but you're with a client sooo... we should try this


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Naomi Fowler
1 Years Ago

Josh Lievens Du Soir


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Erin Scarlett Elizabeth Kujda
1 Years Ago

Paul Hill


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Nikki Holton
1 Years Ago

Yes! I'm trying this


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Lauren Hall Starll
1 Years Ago

Tracy Gragg Hall


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Dee Cee Sy
1 Years Ago

MaryJane Ball


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Naomi Coralie Ann Wells
1 Years Ago

James Anderson mmm


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