Hot and Sour Soup
Here's what you'll need:
8 oz. sliced mushrooms (white button mushrooms, cremini, portobella, straw mushrooms, wood ear mushrooms)
1 package (16 oz) extra firm tofu, drained and sliced into 1/4 " x 1/2" strips
1 bunch scallions
4 oz chopped kale
1 carrot, grated
2 cloves garlic, minced
1/2 oz. ginger, grated
4 cans vegetable broth
2 cups water
2 tbsp. rice vinegar
2 tbsp white vinegar
2 tbsp soy sauce
2 tbsp cornstarch
1 tsp chili sauce
Pour water, vegetable broth, rice vinegar, white vinegar in a stock pot or large soup pot on medium high heat. Stir frequently until liquid starts to boil.
Chop scallions, add to liquid, saving some of the green part for garnish. Add remainder of ingredients and cover.
Heat for 15 minutes or until kale is tender. Ladle into serving bowls and garnish with remaining scallions.
Variations:
For those of you that want a more meatlike texture, you can either freeze and thaw the tofu before preparing the soup, or substitute seitan. You might even be able to use those Morningstar Farms Chik'n strips, but I haven't tried it.
You can also add egg whites for a non-vegan version. Slowly stir 6 egg whites into the liquid when if comes to a boil, and before you add the other ingredients.
Prep time: 10 min.
Cooking time: 15 min.
Total time: 25 min.
Note: This hot and sour soup can be easily frozen and saved for later. I typically make a double batch and freeze half of it.
Posted by The Veggie Guy at the following link view link
8 oz. sliced mushrooms (white button mushrooms, cremini, portobella, straw mushrooms, wood ear mushrooms)
1 package (16 oz) extra firm tofu, drained and sliced into 1/4 " x 1/2" strips
1 bunch scallions
4 oz chopped kale
1 carrot, grated
2 cloves garlic, minced
1/2 oz. ginger, grated
4 cans vegetable broth
2 cups water
2 tbsp. rice vinegar
2 tbsp white vinegar
2 tbsp soy sauce
2 tbsp cornstarch
1 tsp chili sauce
Pour water, vegetable broth, rice vinegar, white vinegar in a stock pot or large soup pot on medium high heat. Stir frequently until liquid starts to boil.
Chop scallions, add to liquid, saving some of the green part for garnish. Add remainder of ingredients and cover.
Heat for 15 minutes or until kale is tender. Ladle into serving bowls and garnish with remaining scallions.
Variations:
For those of you that want a more meatlike texture, you can either freeze and thaw the tofu before preparing the soup, or substitute seitan. You might even be able to use those Morningstar Farms Chik'n strips, but I haven't tried it.
You can also add egg whites for a non-vegan version. Slowly stir 6 egg whites into the liquid when if comes to a boil, and before you add the other ingredients.
Prep time: 10 min.
Cooking time: 15 min.
Total time: 25 min.
Note: This hot and sour soup can be easily frozen and saved for later. I typically make a double batch and freeze half of it.
Posted by The Veggie Guy at the following link view link
