chinese nine-vegetable hot and sour soup

3 tbsp olive oil
1 onion, thinly sliced
1 tbsp grated ginger
1 jalapeno, minced
1 large sweet potato, peeled and diced
1 cup diced carrots
1/2 savoy cabbage, coarsely chopped
2 1/2 quarts water or vegetable broth
1/2 cup soy sauce
1/3 cup rice vinegar
2 tsp salt
2 tsp ground black pepper
1/2 cup cold water
1/4 cup cornstarch
1 zucchini, diced
1 red bell pepper, diced
8 oz extra firm tofu cut into 1/2-inch cubes
4 baby bok choy, thinly sliced
14 oz canned diced tomatoes
2 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.