Hot & Sour Soup

Hot & Sour Soup

I have been a fan of hot and sour soup for as long as I can remember. I would take a piping hot and spicy bowl over vegetable noodle soup any day of the week. Even in our pre-plant based days, this particular soup got my vote over chicken noodle. During cold and flu season I find myself making lots of recipes, to help boost my immune system and keep me warm and toasty when temperatures are dropping outside. I typically add 1 tsp of Harmonic Arts 5 Mushroom Powder to my soup, this is entirely optional, but great when it comes to boosting your immune system.

I tried quite a few recipes before discovering the Bamboo Shoot Recipe out of Buddha’s Table, by Chat Mingkwan. While the cookbook is technically Thai (and one of the best cookbooks for Thai food I might add, or otherwise, with from scratch chili pastes and all kinds of delicious recipes) I have found this recipe to be the closest to my preferred version of Hot and Sour. There are so many variations, the sky really is the limit. I like Schezuan style, which is tangy and very spicy, with a brown broth.

I have based this recipe loosly on the one in Buddha’s Table, with lots of variations and a few ingredient swaps. I adjusted proportions, and swapped out white vinegar for apple cider, which I consider to be a much healthier alternative, given its many benefits and uses. Chinese Black Vinegar is used traditionally, however I have done too much reading on food colouring, especially caramel colouring to be comfortable using it. I also swapped white sugar for coconut sugar, and have used fermented tamari in place of conventional soy sauce. I have swapped arrowroot starch for corn starch, as corn products often contain GMO’s and I find arrowroot starch works just as well. Your soup may not retain its thick texture with storage – however this is one recipe that holds up really well the next day as leftovers, as the flavours have a chance to infuse even more in the fridge.

By adding burdock, daikon and a whole slew of immune boosting ingredients in the broth, I am attempting to take the soup from delicious and nourishing to a powerhouse of nutrition. You can still reap all kinds of benefits with a regular vegetable stock, and please feel free to substitute any ingredients you may not be able to find locally. Asian groceries are often a good resource for some of the harder to find ingredients, but things like fresh burdock (aka gobo) may not be available everywhere. And yes, I did include a couple of canned ingredients, as I feel the soup benefits from bamboo shoots and water chestnuts, but you can always leave them out or try to find them fresh instead. Lotus root would be another lovely addition to this soup.

Recipe

Stock Ingredients

1 batch Nourishing Vegetable Broth, with the following ingredients added:

1 Tbsp szechuan peppercorns
1 Tbsp coriander
1 Tbsp star anise
1 tsp Harmonic Arts 5 Mushroom Powder (optional)
1 stick cinnamon
1 jalapeño (optional)

I love to let this soup stock cook in a slow cooker for 4 hours on low—you can also follow directions for pressure cooking at high pressure for 10 minutes or a quicker slow cook time on high for 2 hours.

Use 8 cups of this stock for the recipe, and store the remainder in the fridge or freezer for later use.

Soup Ingredients

2 Tbsp avocado or coconut oil
1 cup leek, washed and thinly diced
1 cup daikon, diced
½ cup burdock, peeled and sliced
½ cup carrot, peeled and sliced
2 large cloves garlic, crushed
2 inch piece ginger, grated
2 cups fresh shitake mushrooms, sliced (dried shiitakes also work)
8 cups hot and sour stock
1 350g package organic tofu, cubed
1 small can bamboo shoots, sliced (optional)
1 small can water chestnuts, sliced (optional)
¼ cup apple cider vinegar (or more, to taste)
1/3 cup tamari (or more, to taste)
1 Tbsp coconut sugar
1 tsp fresh cracked black pepper
¼ cup cold water
3 Tbsp arrowroot powder

Garnish Ingredients

1 green onion, thinly sliced
⅓ cup fresh cilantro, sliced
Sliced Thai chilis (optional)
Homemade Chili Oil (optional – see recipe below)

Directions

Sauté vegetables with garlic and ginger in avocado oil until soft, 8–10 minutes. Add 6 cups stock, cubed tofu, along with drained and rinsed bamboo shoots and water chestnuts. Bring to a boil and let simmer for 10 minutes. Add seasoning (apple cider vinegar, Tamari, coconut sugar and black pepper), and stir to combine. Whisk together arrowroot powder and cold water, and add to the soup, whisking until thickened, about 5 minutes. Garnish with sliced green onion, cilantro, Thai chili and homemade chili oil, as desired. Serve immediately.

What is your favourite comfort soup during the winter/cold season?

This Post Has 2 Comments

  1. Love this one! Definitely one of my preferred recipes!!!

  2. This soup looks so good! I’ll absolutely try this on the weekend. Thanks for posting this!

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