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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 :

Dairy Free 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.

Notes

Total Calories: 706 | Total Carbs: 110 g | Total Fat: 25 g | Total Protein: 35 g | Total Sodium: 2119 g | Total Sugar: 47 g

 

AUTHOR & RECIPE DETAILS


photo

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.”


 

 

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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


Reply
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


Reply
Lauren Hall Starll
1 Years Ago

Tracy Gragg Hall


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Dee Cee Sy
1 Years Ago

MaryJane Ball


Reply
Naomi Coralie Ann Wells
1 Years Ago

James Anderson mmm


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