Nine Vegetable Hot and Sour Soup + Weekly Menu
Nine Vegetable Hot and Sour Soup + Weekly Menu is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 10 servings. For $2.02 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This side dish has 182 calories, 10g of protein, and 6g of fat per serving. If you have baby bok choy, ginger, jalapeno, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. 35 people were impressed by this recipe. It is brought to you by Prevention Rd. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Asian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is awesome. Try Classic Vegetable Soup + Weekly Menu, vegetable hot and sour soup , how to make veg hot and sour soup, and Easy Sweet and Sour Chicken + Weekly Menu for similar recipes.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
4 baby bok choy, thinly sliced
1 (14 oz) can no salt added diced tomatoes
1 cup carrots, diced
¼ cup cornstarch
8 oz extra firm tofu, cut into ½-inch cubes
1 Tbsp ginger, grated
2 tsp ground black pepper
1 jalapeno, minced
2 Tbsp olive oil
1 onion, halved and thinly sliced
1 red bell pepper, diced
2½ quarts reduced sodium vegetable broth
½ cup reduced sodium soy sauce
1/3 cup rice vinegar
½ tsp salt
½ savoy cabbage, coarsely chopped
2 tsp toasted sesame oil
1 large sweet potato, peeled and diced
½ cup cold water
1 zucchini, diced
Equipment:
pot
whisk
bowl
Cooking instruction summary:
Heat olive oil in a large pot over medium heat. Once hot, add the onions, ginger, and jalapeno and cook for a few minutes, stirring often. Add in the sweet potato, carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth, increase heat to medium-high, and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl; set aside.To the pot, add the zucchini, bell peppers, and tofu and simmer until the veggies are tender, about 5 minutes. Add in the soy sauce mixture and stir; cook until the soup thickens, about 10 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer and cook an additional 4-5 minutes. Stir in the sesame oil and serve hot.
Step by step:
1. Heat olive oil in a large pot over medium heat. Once hot, add the onions, ginger, and jalapeno and cook for a few minutes, stirring often.
2. Add in the sweet potato, carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt.
3. Add in the broth, increase heat to medium-high, and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl; set aside.To the pot, add the zucchini, bell peppers, and tofu and simmer until the veggies are tender, about 5 minutes.
4. Add in the soy sauce mixture and stir; cook until the soup thickens, about 10 minutes.
5. Add in the bok choy and tomatoes and bring the soup back to a simmer and cook an additional 4-5 minutes. Stir in the sesame oil and serve hot.
Nutrition Information:
covered percent of daily need
