This is a recipe I first made several months ago, probably in January. I took a look at two different recipes (Live Hot and Sour Soup from The 30 Minute Vegan by Mark Reinfeld and Jennifer Murray and Hot and Sour Soup from The Vegan Slow Cooker by Kathy Hester), mixed, matched, and generally messed about with until I had a Hot and Sour soup that I could both enjoy the taste of and still eat with the GERD... and that D might also enjoy.
This is the result of that experiment. This is the first time I've written it down, so bear with me.
Vegan Hot and Sour Soup
A recipe hodgepodge by KatIngredients
Soup
- 4 cups of water
- 2 tsp of Vogue Cuisine Low Sodium Vegebase bouillon
- 2 tsp of minced garlic (4 cloves)
- 2 Tbsp of minced ginger, divided
- 2 Tbsp of rice wine vinegar
- 2 Tbsp of reduced sodium soy sauce
- 1 tsp of sesame oil
- 1/2 tsp of Sriracha hot chili sauce (Rooster Sauce)
- 1 8-oz can of bamboo shoots, drained, sliced thin and cut in half
- 1 15-oz can of sweet peas, drained and rinsed
- 1 tsp of lime juice
- 8 oz of firm tofu, diced small
- 5 dried apricots, diced small
- 4 green onions, chopped
For Serving Extras
- Sriracha
- Sesame oil
Directions
- Bring water and bouillon to boil over medium heat in a 3 quart saucepan. Add garlic, 1 tablespoon of ginger, vinegar, soy sauce, sesame oil, Sriracha, bamboo, lime juice, apricots, and tofu.
- Cook 12 minutes over medium heat.
- Reduce heat to medium-low. Add peas and the other tablespoon of ginger.
- Cook 5 more minutes over medium-low heat.
- Add green onions. Serve and enjoy.
If you would like to add addition Sriracha and/or sesame oil to individual bowls, these tend to be good additions.
