Nine Vegetable Hot and Sour Soup
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Serves: 10 servings (~2 cups each)
 
Ingredients
  • 2 Tbsp olive oil
  • 1 onion, halved and thinly sliced
  • 1 Tbsp ginger, grated
  • 1 jalapeno, minced
  • 1 large sweet potato, peeled and diced
  • 1 cup carrots, diced
  • ½ savoy cabbage, coarsely chopped
  • 2½ quarts reduced sodium vegetable broth
  • ½ cup reduced sodium soy sauce
  • ⅓ cup rice vinegar
  • ½ tsp salt
  • 2 tsp ground black pepper
  • ½ cup cold water
  • ¼ cup cornstarch
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 8 oz extra firm tofu, cut into ½-inch cubes
  • 4 baby bok choy, thinly sliced
  • 1 (14 oz) can no salt added diced tomatoes
  • 2 tsp toasted sesame oil
Instructions
  1. Heat olive oil in a large pot over medium heat. Once hot, add the onions, ginger, and jalapeno and cook for a few minutes, stirring often. Add in the sweet potato, carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth, increase heat to medium-high, and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
  2. In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl; set aside.
  3. To the pot, add the zucchini, bell peppers, and tofu and simmer until the veggies are tender, about 5 minutes. Add in the soy sauce mixture and stir; cook until the soup thickens, about 10 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer and cook an additional 4-5 minutes. Stir in the sesame oil and serve hot.
Nutrition Information
Serving size: ~2 cups Calories: 194 Fat: 5.5 Carbohydrates: 24.3 Sugar: 9.3 Sodium: 850 Fiber: 4.0 Protein: 7.4 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2015/10/nine-vegetable-hot-and-sour-soup-weekly-menu/