Nine Vegetable Hot and Sour Soup
Modified from Ears Well with Others.- Ingredients:
- 3 tbsp olive oil
- 1 onion, thinly sliced
- 1 tbsp grated ginger
- 1 jalapeno, minced
- 1 1/2 cup diced carrots
- 1 savoy cabbage, coarsely chopped
- 2 1/2 quarts water or vegetable broth
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 2 tsp salt
- 2 tsp ground black pepper
- 1/2 cup cold water
- 1/4 cup cornstarch
- 2 zucchini, diced
- 1 red bell pepper, diced
- 16 oz extra firm tofu, frozen overnight in its liquid and then thawed in the the fridge or by immersing it in a bowl of warm water, cut into 1/2-inch cubes
- 4 baby bok choy, thinly sliced
- 14 oz canned diced tomatoes
- 2 tsp sesame oil
Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. Add in the carrots and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
Add the zucchini, bell peppers, and tofu to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.
Yield: 8 servings