Speedy Hot & Sour Soup

Typically when I make hot and sour soup, I make an in-depth, multi-step recipe full of huge flavor and lots of ingredients. But recently I found myself incredibly under the weather, and the only thing I could think of that sounded remotely appetizing was hot and sour soup. Could I have ordered from our local Asian restaurant? Sure, but as someone with intense food allergies, I prefer to make my own version. The problem: Who wants to go shopping when they’re sick?

So, instead, I created a quick version with ingredients that most homes generally have on-hand, that’s equally delicious. This soup is light, full of anti-viral properties, and provides great detox benefits for when you aren’t feeling your best. Plus, if you’re not a meat eater like me, or if you also have food allergies, it’s a great alternative to the other comfort food when you’re sick, chicken noodle soup.

When I created this version, heat from spicy sources was the last thing my stomach could handle, so when I say “hot” and sour, I quite literally mean the temperature. However, in my original version, I do incorporate spicy properties which I’ve included in the alternate suggestions and substitutes below. One thought before you start - DO NOT ADD SALT at least not until the end. I’m typically a proponent of salt, don’t get me wrong. But because some of the ingredients contain a higher salt content, I recommend tasting at the end, THEN adding if you still feel you’d like more.

Whether you’re healthy as a horse, or are riding the cold and flu waves, I hope this recipe brings as much comfort to you as it does to me and my family. Feel free to leave a comment and let me know your thoughts!

Ingredients:

  • 64 oz Organic Vegetable Broth

  • 64 oz Water

  • 8 oz Chopped Portobello Mushrooms

  • 8-10 Finely Chopped Garlic Cloves

  • 2-3 Inches Fresh, Peeled And Finely Chopped Ginger

  • 5 oz Shredded Carrots

  • 1 Bunch Chopped Scallions (Approx 1.5 Cups)

  • 1/4 Cup Finely Chopped Cilantro

  • 2 Tbsp Sesame Oil

  • 3/4 Cup Rice Wine Vinegar

  • 1 Cup Tamari (Gluten-Free Soy Sauce)

  • 1 Tbsp Turmeric Powder

  • Black Pepper To-Taste

Directions:

Step 1: Pour vegetable broth and water into a large stock pot. Cover and bring to a boil.

Step 2: While liquid is heating, prepare your veggies! Finely chop the ginger (you will want to peel first), and garlic. Chop the mushrooms into approximately a 1/2 inch dice. Scallions can be chopped as large or small as you prefer.

Step 3: Once liquid is boiling, add all vegetables. Lower heat to medium, cover, and simmer for 30-minutes. Vegetables should be cooked through but still remain al-dente.

Step 4: Add in the sesame oil, rice wine vinegar, tamari, turmeric, and black pepper. Stir to incorporate and cook for another 10 minutes.

Step 5: Stir in cilantro and serve!

Suggestions & Substitutions:

A few things to change up as you play with this recipe.

  • If you like spice, add chopped jalapenos, chilies, or your favorite spicy peppers when cooking the other vegetables. You can also incorporate cayenne pepper.

  • Tamari is gluten-free, but it is NOT soy free. For soy allergies, substitute tamari with coconut aminos in a 1:1 ratio

  • For additional vegetables, mix up the types of mushrooms you use. For example, in my original recipe, I use a mixture of shitake, oyster, exotic, white, and Portobello mushrooms.

  • For an extra layer of flavor, try adding miso (I like the gluten-free white miso personally). When incorporating, do not just pour the miso paste into your soup. You’ll end up with a clumpy texture. Instead, mix the miso in a separate bowl with some of the hot liquid from the soup. Once smooth, add to your soup right before serving along with the cilantro.

  • Cilantro isn’t for everyone, so if it’s not for you, simply omit it! You can also swap for parsley if you’d like another herb instead.

  • For tofu lovers: Drain a block of tofu and press between a layer of paper towels and clean dish cloth under a heavy pot for 20 minutes. Then thinly slice and add to the soup for the last ten minutes before serving.

Storage Note!

Because I tend to cook for no less than an army, I end up with leftovers A LOT. This soup freezes well. My suggestion is to use freezer-safe quart bags, release any additional air in the bag before sealing, and lay flat. This way you’ll save freezer space, and can thaw one individual portion at a time.

Samantha McKeeComment