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.

 

You'll Need~

  • 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~

  1. Boil 4 cups of water, pour over dried mushrooms in a heat-safe bowl, cover and let sit for at least 5 minutes

  2. 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

  3. 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

  1. 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

  1. 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

  2. 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

  3. 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

  4. 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~ 

 

Katya Weiss-Andersson is a vegan chef who has cooked in New York City, Italy, the West Bank and beyond. She did her stage under Chef Amanda Cohen at Dirt Candy in NYC, went on to own Stay Fresh Veg in Durham, NC, and became recognized as an innovator in the plant-based food world by the time she was 25. Weiss-Andersson has cross-trained extensively with gluten-free, Ayurvedic and raw foods, as well as other specifications. Specializing in global culinary traditions from Korea to Ethiopia, Weiss-Andersson’s passion is continuing to learn about regional dishes within their respective cultural contexts. Currently based out of Denver, she caters retreats (including the Goddess Ceremony), teaches cooking classes, provides menu consultation and recipe development for small businesses, and works as a personal chef. Weiss-Andersson is also a marathon runner for Team Palestine, a freelance writer, and a total yoga dork with a love of healing and nurturing through nourishment. Katya is a guest blog writer for GoddessCeremony.com

 

To learn more about Katya, visit her social media links below:

 

Notanothertofuscramble.com

 

Facebook.com/NotAnotherTofuScramble/

 

Instagram personal: @katarinaanya

Instagram professional: @notanothertofuscramble

 

 

 

 

 

GoddessCeremony.com

 

 

 

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