#veganhotandsoursoup

[veggietableau]

Hot and Sour Soup

Growing up in Ottawa in the 90s meant that family dinners out of the house were typically to Chinese, Vietnamese, or Thai restaurants. When the treat meals out came, I was always hopeful that we’d be taken to the Mekong, as it served one of my all time favourite soups, Hot and Sour. 

Initially, I thought this soup beyond my vegan grasp, but after some experimentation, I’ve managed to emulate the flavours. I’m delighted with the results so here they are, ready to share with you, internet people.

What you’ll need: 1 pack of tofu drained, pressed and sliced into thin rectangles 4 1/2 cups of vegetable stockC 1/4 cup of rice wine vinegar 2 tbsps soy sauce 1 tsp sesame oil 1 tbsp brown sugar 1 tbsp of freshly minced ginger 3-4 cloves of minced garlic 2 fresh red chillies sliced thinly (you can add or subtract seeds dependent on how hot you want your soup) 120g sliced shiitake mushrooms (it’s one punnet) Half of a Chinese cabbage or 2 small pak choi sliced shredded 4 spring onions sliced thinly Black pepper to taste Directions: In a large pot, combine the veggie stock, soy sauce, half of your chillies, brown sugar, garlic, ginger, and sesame oil. Bring to a simmer and then reduce to medium low heat. Cook for 5-10 minutes.  Add in your tofu and cabbage (or pak choi) and cook for another 5 minutes. Remove from heat and serve. Garnish with spring onions and red chillies.  Enjoy!

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[christineelise]

Just omit the egg to make it vegan. Link to the recipe is in my IG Profile. Freaky people, freaky hair, freaky outfits, freaky awards, freaky fish, freaky birds, FREAKY BUGS & freaky eats! Oh - and an EASY hot & sour soup recipe!!! https://ift.tt/2z63kRx #hotandsoursoup #veganhotandsoursoup #veganchinesesoup #veganasiansoup #vegansoup #delightfuldeliciousdelovely — view on Instagram https://ift.tt/2NCOsSm

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