Hot and Sour Soup

Hot and Sour Soup

 

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

Sauce:

  • 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   

Items needed

  • Cutting board
  • Mixing bowl
  • Large pot

Directions

  1.  Soak dried mushrooms (if using) for 1 hour. Afterwards, drain and squeeze out extra moisture.
  2.  Slice all mushrooms into strips.
  3.  Mix all of the ingredients for the sauce in a bowl and set aside.
  4.  Bring stock to a boil, then add mushrooms.
  5.  Bring to a boil again, then reduce heat to low, cover, and simmer for 10 minutes.
  6.  Add sauce and tofu to the soup and bring to a boil again.
  7.  In a bowl, mix corn starch and water together quickly and add slowly into soup until thickened.
  8.  Serve warm and garnish with your choice of toppings!

Tips

  • 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.

Posted by Lorne Marr.
Lorne Marr is a Toronto-based fitness enthusiast and lifelong advocate of healthy living. He is on a journey to discover the best methods of training and nutrition for athletes and weekend warriors over 45. Connect with Lorne on Facebook, Twitter or LinkedIn.

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