Delicious Healthy Hot and Sour Soup Recipe ~ Vegan, GF and Refined Sugar Free
We are honored to co-create with the lovely Chef Katya Andersson-Weiss of Not Another Tofu Scramble! Chef Katya has shared this delicious hot and sour soup recipe with the GoddessCeremony Blog. Let us know how you like the recipe if you make it!
For whatever reason, this has been the year of the hot and sour soup for my clients. Everyone has been ordering it over and over, and I have been making it for myself all throughout the fall and winter as well. Originally inspired by Isa Chandra Moskowitz’s recipe, this healing, warming, soulful soup is full of veggies and has deep and balanced flavors.
1oz dried mushrooms (shiitake, cremini, wood ear or oyster)
5 large cloves garlic, minced
One thumb-sized piece of ginger, minced
2.5 Tbsp vegetable oil/refined coconut oil
2 cups water
1 lb fresh cremini mushrooms, thinly sliced
½ tsp salt
6-8 cups napa cabbage (roughly half of a medium napa cabbage), sliced into thin strips
5 cups broth (or 5 cups water + 3 bouillon cubes)
One 5oz can bamboo, drained
2 Tbsp sesame oil
½ cup tamari
½ cup + 2 Tbsp rice wine vinegar
1.5 Tbsp Sriracha or more, to taste (if you’re like me, about ¼ cup)
1.5 Tbsp coconut sugar or sweetener of your choice (not stevia or monkfruit)
Scallions to garnish
Optional: 2-3 carrots, shredded
Optional: 1 block extra-firm tofu, cut into small cubes or triangles (not pressed)
How to make it~
Boil 4 cups of water, pour over dried mushrooms in a heat-safe bowl, cover and let sit for at least 5 minutes
Once dried mushrooms are soft, drain and squeeze out the excess water. Set the mushroom water aside, cut the rehydrated mushrooms into strips and set aside
Game-changer tofu technique below (if using tofu):
Preheat oven to 400F. Spread out tofu evenly on a baking sheet (ideally one covered in parchment paper to prevent sticking) so that the pieces aren’t crowded together
Bake until tofu begins to turn golden, then flip and bake until lightly crinkly and crispy on the outside, as if it’s been fried. This method allows you to get a nice, non-mushy texture with less work that press-and-marinade methods
Game-changer mushroom technique below:
Heat a large pan or wide-bottom pot on medium-high with no oil. Once the pan is hot, add mushrooms and salt and stir thoroughly
Allow mushrooms to release and sweat out their excess water, stirring occasionally, until the water evaporates and the mushrooms begin to squeak against the pan. Stir a few more times to ensure as much water as possible has been released from the mushrooms
Add 1 Tbsp vegetable oil to pot and stir thoroughly. Add the sliced, rehydrated shiitakes as well. Allow the mushrooms to continue to cook, stirring occasionally, until they turn significantly golden-brown and develop a deeply savory flavor. Remove from pot and set aside
Heat a large soup pot on medium-high heat. Add 1.5 Tbsp vegetable oil, then add garlic and ginger and sauté until garlic starts to brown. Then add napa cabbage and about two cups of broth and stir, allowing cabbage to cook for about five minutes
Add bamboo, mushrooms, shredded carrot (optional), tofu (optional), sesame oil, tamari, rice wine vinegar, sriracha, coconut sugar, the water left over from soaking the dried mushrooms, and all the remaining broth
Heat on high until the napa cabbage is al dente (mostly soft)- you can bring the soup to a boil, but you don’t need to
Garnish with scallions and serve, ENJOY!
Enjoy this delicious soup whenever you desire a warming, nutrient dense soup option!
Did you make this nourishing recipe? How did you like it? Be sure to comment below and let us know!
About the Chef~