Hot and Sour Soup

  • Yield: servings


1tablespoon sesame oil or toasted sesame oil
2teaspoons minced garlic
1tablespoon peeled and minced fresh ginger
1 hot chile pepper, seeded and diced, or cayenne pepper to taste
6cups water or vegetable stock
1cup sliced mushrooms (try straw or shiitake)
8ounces canned bamboo shoots
1cup chopped tomatoes
1cup chopped zucchini
1cup chopped carrots
1tablespoon agave nectar or organic sugar
1/4cup plus 2 tablespoons rice vinegar
2tablespoons arrowroot powder dissolved in 1/2 cup cold water
1/4cup plus 2 tablespoons soy sauce, or to taste
7ounces extra-firm tofu, grated, optional
1/4cup 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.