chinese nine-vegetable hot and sour soup
- Number of Servings: 8
Ingredients
Directions
3 tbsp olive oil1 onion, thinly sliced1 tbsp grated ginger1 jalapeno, minced1 large sweet potato, peeled and diced1 cup diced carrots1/2 savoy cabbage, coarsely chopped2 1/2 quarts water or vegetable broth1/2 cup soy sauce1/3 cup rice vinegar2 tsp salt2 tsp ground black pepper1/2 cup cold water1/4 cup cornstarch1 zucchini, diced1 red bell pepper, diced8 oz extra firm tofu cut into 1/2-inch cubes4 baby bok choy, thinly sliced14 oz canned diced tomatoes2 tsp sesame oil
Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. 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 and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
Add the zucchini, bell peppers, and tofu to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELINMYPKTS1.
In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
Add the zucchini, bell peppers, and tofu to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANGELINMYPKTS1.
Nutritional Info Amount Per Serving
- Calories: 177.6
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,055.5 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 5.3 g
- Protein: 9.9 g
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