Vegetable Hot and Sour Soup

This recipe is hot-hot-hot! Slurp your way to satisfaction with this veggie-filled meal. Soups are an easy way to pump up your colorful food intake while giving wilting produce a new life. Help minimize your food waste while boosting your nutrients.

Cut down on cooking time and reap the benefits of plant-based nutrition all week long by doubling this recipe. Or experiment with canning to preserve the dish to enjoy at a later date. Then, simply reheat and eat!

Makes: 4 servings
Serving Size: ¼ mixture
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients for vegetable hot and sour soup

• 8 cups of no-salt added chicken or vegetable stock
• 16 oz extra firm tofu
• ½ cup shiitake mushrooms
• 2 tbsp ground ginger
• 2 large eggs
• 3 tbsp chives
• ⅓ cup rice vinegar
• ⅓ cup coconut aminos
• 1 tbsp sesame oil
• 2 tbsp corn starch

Directions for vegetable hot and sour soup

1. In a large bowl, roughly chop mushrooms.
2. In a medium bowl, chop drained tofu in 1-inch cubes. Set aside.
3. In a small bowl, combine ¼ cup vegetable stock and corn starch. Mix until smooth.
4. In a large pot on medium heat, add vegetable stock, mushrooms, ginger, rice vinegar, coconut aminos, and sesame oil. Bring to simmer.
5. Add corn starch mixture. Continuously stir soup until fully incorporated.
6. Beat eggs and slowly add to soup. Stir gently.
7. Add tofu and thinly chopped chives to the soup mixture. Cook until mushrooms get tender.
8. Serve and enjoy!