Vegan Hot and Sour Soup
I am not, nor ever will be an "Egg Drop" guy. Nope, I like mine SPICY! So this Vegan Hot and Sour Soup is absolutely PERFECT with just the right combination of heat and tang.
I am not, nor ever will be an "Egg Drop" guy. Nope, I like mine SPICY! So this Vegan Hot and Sour Soup is absolutely PERFECT with just the right combination of heat and tang.
- Carbohydrate 0.028354375 g
- Cholesterol 0 mg
- Fat 0.00142625 g
- Fiber 0.01159375 g
- Protein 0.004790625 g
- Saturated Fat 0.00042875 g
- Serving Size 1 1 Serving (115g)
- Sodium 3.17925000267131 mg
- Sugar 0.016760625 g
- Trans Fat 6.12500000000004E-05 g
- Calories 0 calories
Step-by-step
- Drain Tofu and wrap in towels. Cover with something heavy and allow to press for 5-10 minutes. Then cut into 3/4" cubes.
- Rinse and de-stem mushrooms, then slice into strips. Set aside.
- Bring 2 cups of Low Sodium Vegetable Broth and 1 cup of Water to a slow boil in a large soup pot.
- Add mushrooms, tofu, soy sauce, and hoisin. Stir to combine. Let simmer for 3-5 minutes.
- Stir in vinegar, chili sauce, and pepper. Continue simmering for 1-2 minutes.
- Whisk cornstarch and water together to make a slurry then stir into soup. It should begin to thicken immediately.
- Stir well and simmer until thickened.
A Busy Mom's Quick and Flavorful Vegan Hot and Sour Soup
Let me tell you, life as a working mom is a whirlwind! Between school runs, work deadlines, and trying to maintain some semblance of a social life, finding time for anything, let alone cooking elaborate meals, feels like a Herculean task. But, I'm a firm believer that even the busiest individuals deserve delicious and healthy food. That's where this super-simple, yet incredibly flavorful Vegan Hot and Sour Soup comes in. It's become a staple in our home, a quick and satisfying meal that doesn't compromise on taste or nutrition. I usually whip it up on a weeknight when I'm short on time but craving something warm and comforting. It’s so easy that even on my most hectic days, I can manage to get it on the table in under 30 minutes.
What I particularly love about this recipe is its versatility. The spiciness is entirely customizable – you can adjust the amount of chili garlic sauce to your preference. Sometimes, my kids want a milder version, so I just reduce the chili, and sometimes, I want it fiery hot to add some excitement to my routine. One of the best things about it is how adaptable it is to whatever vegetables I have on hand. Sometimes I add spinach or bok choy, and sometimes I replace the shiitake mushrooms with cremini or even button mushrooms. The results are always delightful!
This recipe is more than just a quick meal; it's a testament to the power of simple ingredients combined to create something truly extraordinary. It's a celebration of fresh, vibrant flavors that dance on your tongue. The tangy vinegar perfectly balances the rich soy and hoisin, while the gentle heat of the chili sauce adds a delightful kick. The silken tofu adds a wonderful creaminess to the broth, and the earthy shiitake mushrooms lend an umami depth that elevates the whole experience. And the best part? It’s completely vegan, making it a perfect dish for anyone following a plant-based diet or looking to incorporate more plant-based meals into their week.
This soup isn’t just about sustenance; it’s about finding joy in the simplicity of cooking. It’s a reminder that healthy and delicious food doesn’t have to be complicated or time-consuming. And believe me, when you're juggling a million things at once, that's a precious lesson to learn. The feeling of nourishing myself and my family with a delicious and healthy meal, even on the busiest of days, is a rewarding experience that makes the rush of daily life just a little bit more manageable.
So, next time you're feeling overwhelmed by your schedule, remember this recipe. It's a quick escape, a moment of calm in the chaos. A bowl of warmth and flavor, reminding you that even amidst the whirlwind, you deserve to enjoy delicious and healthy food. Give this Vegan Hot and Sour Soup a try, and let me know what you think! I’m confident it will quickly become a family favorite.
Pro Tip: For an extra flavorful broth, consider using homemade vegetable broth. You can easily make a large batch on the weekend and store it in the freezer for busy weeknights.
