Easy Vegan Hot and Sour Soup
User Reviews
5
Easy Vegan Hot and Sour Soup
Description
Easy Vegan Hot and Sour Soup starts with sautéed onions, shredded cabbage, carrots, and tomatoes, which are cooked together to build a base of tender vegetables. Extra firm tofu cut into bite-sized pieces adds protein and a hearty texture, while vegetable broth and water form the flavorful liquid. Soy sauce brings umami depth, and rice wine vinegar contributes a mild tartness. Fresh ginger and black pepper add warmth and a hint of pungency. Crushed red pepper flakes give the soup its characteristic spiciness, brightening the flavor profile.
The soup is simmered until the flavors meld and the vegetables soften, then served hot with an additional sprinkle of fresh black pepper to taste. It's a filling, plant-based soup with a balance of heat and acidity rather than heaviness, suitable for warming up on cooler days or as a starter to a larger meal. The ingredients ensure a clean yet layered taste, with the tofu providing a gentle creaminess within the broth.
To vary the heat, the crushed red pepper can be adjusted or served on the side to accommodate different preferences. An extra splash of vinegar can also be added just before serving if a sharper sour note is desired. The soup pairs well with crispy fried wontons for textural contrast and added substance. This combination highlights the versatility of the soup as either a light meal or part of a larger spread.
Ingredients
- 2 Tablespoons olive oil
- 1 teaspoon sesame oil
- 1 small onion finely chopped
- 1 small head cabbage shredded
- 1 ½ cups carrot shredded
- 1 crushed tomato 14.5-ounce can
- 4 cups of water
- 2 cups vegetable broth
- 1 tofu extra firm, 14-ounce tub
- ⅓ cup soy sauce
- ⅓ cup rice wine vinegar 2 tablespoons
- 1 Tablespoon black pepper freshly ground
- 1 Tablespoon crushed red pepper
- 1 fresh ginger finely chopped, ¾-inch piece
Instructions
- In a large pot, heat the oil over medium heat. When hot, add the onion and sauté for 3 to 4 minutes. When the onions become tender and translucent, add the cabbage, carrots, tomatoes, and cook for another 2 to 3 minutes.
- While the cabbage is simmering, cut the tofu into bite-size pieces. Add the tofu and the remaining ingredients to the pot. Cook over high heat until the soup begins to boil. Once it begins to boil, lower the heat to low, cover, and cook for 20 minutes.
- Serve hot. Add fresh pepper to each serving.
Notes
- Serve with crispy fried wontons to add texture contrast to the soup.
- Adjust crushed red pepper to customize spiciness levels according to preference.
- Offer vinegar alongside the soup so diners can increase sourness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1240mg | 52% |
| Potassium | 695mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 6178IU | 124% |
| Vitamin C | 53mg | 59% |
| Calcium | 122mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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