Hot and Sour Soup

  • Yield servings


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 stock
1 cup sliced mushrooms (try straw or shiitake)
8 ounces canned bamboo shoots
1 cup chopped tomatoes
1 cup chopped zucchini
1 cup chopped 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
1/4 cup plus 2 tablespoons soy sauce, or to taste
7 ounces extra-firm tofu, grated, optional
1/4 cup diced green onions


  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, bam boo shoots, tomatoes, zucchini, and carrots and cook for 10 minutes, stirring occasionally.
  2. 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.
  3. 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.



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