Here comes Autumn and I want to share this Hot & Sour Soup recipe with you before the cold sets in. It’s great hot out of the pot or reheated over the next couple of days.
A bowl of this soup and a bowl of white rice on the side is my favorite meal in colder months.
2 carrots cut into fine 1” sticks
1 block of Extra-Firm tofu cut into 1” cubes
1/3 Cup thinly sliced Cabbage or Bok Choi
1 can of Straw Mushrooms
1 can of Baby Corn
1 Egg beaten (omit to make vegan)
4 cups of water
3 Veggie Bouillon Cubes
Cayenne pepper & Rice Wine vinegar (or vinegar from hot pickled peppers!!)
1/2 t Sesame Oil
1 T Canola Oil
3-4 Tablespoons of corn starch dissolved in 1/4 cup cold water
1 Cup Sugar Snap Peas
Allow the bouillon cubes to dissolve in the 4 C of water (I do it in the measuring cup). In a soup pot, lightly stir fry the carrots, tofu and cabbage in the oils. Add the canned veggies and stir. Add the bouillon/water and allow it to slowly come to a boil. While waiting for it to boil, I add the soy sauce, vinegar and cayenne to taste. After it is boiling, add the corn starch water while stirring. Continue to stir while it boils for a couple of minutes. Remove from heat and gently stir while adding the beaten egg (omit if vegan). Allow it to sit for a minute, add the sugar snap peas and cover for another minute.