Food & Drink


I indeed cooked the Hot and Sour Soup last week, but I was so overwhelmed with the Thanksgiving festivities that I didn’t get time to blog about it until this morning. It’s fine; I think you’ll need this recipe after you’ve stuffed yourself to the max and you’re looking for something lighter.


It’s possible to recognize this as the hot and sour soup on the local Chinese take-away menu. It’s a delicious soup that has a refreshing broth that’s not too heavy or dense. I added a cube of tofu into the broth in order to give the soup an extra layer of substance and then poured it over a bowl of colorful vegetables. It’s one of the amazing dishes that are not only very delicious, but you’re feeling great about eating it because you are aware that it’s packed with many “good for you” things. I am in love with this.


The sourness of this spicy and hot soup results from vinegar. The sour taste helps keep the soup from becoming heavy despite the fact that hot soup typically sits in the stomach and is heavy. It’s also a great contrast to the spiciness of the red chili sauce.


There are two choices for the serving of this soup. Pour the hot broth over the vegetables and let them slowly wilt away from the heat. Or, add the vegetables straight into the hot broth and allow them to simmer until they are soft. The first choice (ladling broth over the vegetables) provides the best visual appeal, but if you’re looking for slightly crisp, lightly blanched veggies, you may not enjoy this choice as much.

The process of cooking veggies in broth will make them soft, but you’ll reduce some colors. I discovered that while the soup is sitting in your refrigerator, the gorgeous purple color of the cabbage spills over into the broth before settling upwards into the tofu. It’s hilarious seeing violet tofu cubes floating around in your soup, but I assure you that the flavor will not be diminished.


One tablespoon Canola Oil ($0.04)

1 Tbsp fresh ginger grated ($0.11)

Four green onions ($0.50)

1/4 of red cabbage ($0.50)

Three carrots ( $0.26)

Eight oz. button mushrooms ($1.99)

6 cups vegetable broth ($0.75)

1/2 Tbsp of soy sauce (or more, according to your preference) ($0.05)

1.5-2 Tbsp rice vinegar ( $0.19)

1 Tbsp chili garlic sauce or sambal olek ( $0.34)

14 oz. Block extra firm tofu ($1.99)


Slice the cabbage as well as the mushrooms and white and green onions (both the white and green edges of the onions). Peel the carrots and either cut them into thin slices using a vegetable peeler to slice them into ribbons or cut them up into sticks (julienne).

Add the oil from canola-grated ginger, the canola oil, and the white ends of the green onion into an enormous pot. Cook the onions and ginger at medium-low heat until tender (1-2 minutes). Then, add the broth from your vegetable into the pool, as well as the vinegar and soy sauce, along with the chili garlic sauce. The amount of soy sauce vinegar as well as chili garlic sauce required is a personal preference and will depend on the amount of salt in your vegetable broth. Begin with a small quantity of each, and then increase the amount according to your preference. It should end up being sweet and spicy. Make sure the broth is hot.

The tofu should be rinsed and then sliced into small chunks (small enough for them to be able to sit on the spoon). Incorporate the tofu into the boiling broth and let it cook to a simmer ( just a few minutes).

You can either add the vegetables to the soup pan and simmer until softened or split the vegetables into separate bowls to serve and then add the hot broth to the top. Sprinkle the green portion of green onions on each bow. Additional chili garlic sauce could be added to the bowls if you wish.