This hot & sour vegetable soup is light on the stomach, but not light on flavor! The spicy and tangy broth infuses the tofu and vegetables for maximum impact.
- 1 Tbsp canola oil
- 1 Tbsp grated fresh ginger
- 4 green onions
- 1/4 red cabbage
- 3 carrots
- 8 oz. button mushrooms
- 6 cups vegetable broth
- 1/2 Tbsp soy sauce (or more to taste)
- 1.5-2 Tbsp rice vinegar
- 1 Tbsp chili garlic sauce or sambal olek
- 14 oz. block extra firm tofu
Thinly slice the cabbage, mushrooms, and the green onions (both the green and white ends of the onions). Peel the carrots, then either slice them thinly, use a vegetable peeler to slice them into ribbons, or cut them into thin sticks (julienne).
Add the canola oil, grated ginger, and the sliced white ends of the green onion to a large pot. Sauté the ginger and onion over medium heat until soft (1-2 minutes). Add the vegetable broth to the pot, along with the soy sauce, vinegar, and chili garlic sauce. The amount of soy sauce, vinegar, and chili garlic sauce needed may be subjective and will depend on how much salt your vegetable broth contains. Start with a smaller amount of each, then add more to your taste. The final broth should be tangy and spicy. Heat the broth until piping hot.
Drain the tofu, then cut it into small cubes (small enough to fit on a spoon). Add the tofu to the hot broth, and allow it to heat through ( a few minutes).
Either add the sliced vegetables to the soup pot and cook until softened or divide the vegetables into individual bowls for serving, then spoon the hot broth over top. Sprinkle the sliced green portion of the green onions over each bow. More chili garlic sauce can also be added to each bowl if desired.
Recipes by Beth, BudgetByte
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