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!

Szechuan Hot and Sour Soup [Vegan]

$2.99
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Serves

2-3

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



    About The Author

    Mark Reinfeld

    See My Recipes

    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

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