You are here: Home » Recipes » Hot and Sour Soup Hot and Sour Soup Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients 1 tablespoon sesame oil or toasted sesame oil2 teaspoons minced garlic1 tablespoon peeled and minced fresh ginger1 hot chile pepper, seeded and diced, or cayenne pepper to taste6 cups water or vegetable stock1 cup sliced mushrooms (try straw or shiitake)8 ounces canned bamboo shoots1 cup chopped tomatoes1 cup chopped zucchini1 cup chopped carrots1 tablespoon agave nectar or organic sugar1/4 cup plus 2 tablespoons rice vinegar2 tablespoons arrowroot powder dissolved in 1/2 cup cold water1/4 cup plus 2 tablespoons soy sauce, or to taste7 ounces extra-firm tofu, grated, optional 1/4 cup diced green onions Instructions 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, bam boo shoots, tomatoes, zucchini, and carrots and cook for 10 minutes, stirring occasionally. Add the agave, vinegar, and arrowroot mixture, and gently stir until the soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender. Add the green onions and mix well before serving. From the book The 30-Minute Vegan’s Taste of the East, by Mark Reinfeld and Jennifer Murray. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010.