When it comes to comfort food, you can never go wrong with soup! Whether it is a cold day, rainy day, beautiful day, or even just a relaxing day, a nice bowl of soup is certainly something to enjoy. Lisa Borden, Owner of Borden Communications & Design, shared her delicious recipe for hot and sour soup. This soup is light, healthy, and filling. It is certainly a great comfort food!
Ingredients (Serves 6, or 3 hungry adults as a main course)
Lisa Suggests using ALL organic ingredients for this recipe!
- Vegetable stock 6 cups
- Shiitake mushrooms 2 cups
- Mushrooms of your choice (1 or assorted) 2 cups
- Sprouted tofu, chopped into bite size pieces 1 package (7-14 ounces)
- Arrowroot starch 2 tsp
- Water 2 tsp
- Tamari 3 tbsp
- Coconut sugar 1/2 tsp
- White pepper 1/4 tsp
- Brown rice vinegar 5 tbsp
- Sesame oil 1 tbsp
- Chili paste (not sauce) 1 heaping tsp
What you can add – see Tips
- Cutting board
- Mixing bowl
- Large pot
- Soak dried mushrooms (if using) for 1 hour. Afterwards, drain and squeeze out extra moisture.
- Slice all mushrooms into strips.
- Mix all of the ingredients for the sauce in a bowl and set aside.
- Bring stock to a boil, then add mushrooms.
- Bring to a boil again, then reduce heat to low, cover, and simmer for 10 minutes.
- Add sauce and tofu to the soup and bring to a boil again.
- In a bowl, mix corn starch and water together quickly and add slowly into soup until thickened.
- Serve warm and garnish with your choice of toppings!
- After you have finished cooking the soup, feel free to add toppings of your choice.
- The best toppings for this recipe are: green onion (thinly sliced), pea shoots, enoki mushrooms, and fresh bok choy.
- If there is any soup left over, store it in glass and refrigerate it for up to 3 days.