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Vegetarian Hot & Sour Soup
Ingredients
1 Tbsp minced ginger root
1 Tbsp minced garlic
1 3/4 tsp sesame oil
1 Tbsp plus 1 tsp sherry wine
1/4 cup thinly sliced shiitake mushrooms
1/4 cup thinly sliced oyster mushrooms
1/2 cup shredded napa cabbage
2 Tbsp plus 1 tsp low-sodium tamari
1/4 cup rice vinegar
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1 1/2 oz hard tofu
1 Tbsp red miso
4 1/2 cups vegetable stock
1/4 cup cornstarch
1/4 cup water
1 Tbsp scallions
1 Tbsp chopped cilantro
Instructions
In a large saucepan, sauté ginger and garlic in sesame oil until garlic begins to change color. Add sherry and simmer for 1 minute. Add remaining ingredients except for cornstarch, water, scallions and cilantro.
In a small bowl, combine cornstarch and water. Bring soup to a boil and add cornstarch mixture. Simmer for 30 minutes.
Add scallions and cilantro when ready to serve.
Nutrition
| Calories | 60 |
| Protein | 1g |
| Sodium | 355mg |
| Carbohydrates | 10g |
| Fat | 2g |
| Fiber | 1g |
| Cholesterol | 0mg |
| Servings | 6 (3/4 cup ea.) |