Hot and Sour Soup
Serves: 6
Time: 1 hour
Active time: 30 min
Allergens: mushrooms, garlic, gluten (all optional)
Ingredients
- 64 oz Vegetable stock
- 32 oz Mushroom broth
- 1/2 cabbage
- 1-2 carrots
- 1/2 onion
- 100 grams shiitake mushrooms
- 8 oz can of baby corn
- any other veggies you want
- 16 oz silken tofu
- 1 tbsp neutral oil
- 1-2 lemons
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp msg
- 2 tsp salt
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tbsp soy sauce (or gluten free soy sauce)
- 1 tbsp rice vinegar
- 2 tsp white sugar
- salt to taste
Procedure
- chop all veggies and tofu to bite sized pieces, but make the onions extra small
- in a large pot, heat the oil
- add the onions
- when the onions are cooked, add the broth
- when warm add the chopped cabbage, and mushrooms
- wait for that to boil, and let it boil a few minutes
- add the rest of the veggies, and let boil until cooked
- add all the spices except the lemon and soy sauce
- add tofu and lemon juice
- consume