Veggie Hot and Sour Soup

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 58.8

Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 261.7 mg
Total Carbs: 10.5 g
Dietary Fiber: 2.8 g
Protein: 2.2 g

View full nutritional breakdown of Veggie Hot and Sour Soup calories by ingredient

Introduction

All vegan if you make it with veggie boullion. Very low calorie and satisfying. Feeds a crowd. Or me for several days as a filler when I am hungry. I make it without the cornstarch and you can save a few carbs that way. I would experiment a little with the chili sauce to get it to your liking. It's spicy. All vegan if you make it with veggie boullion. Very low calorie and satisfying. Feeds a crowd. Or me for several days as a filler when I am hungry. I make it without the cornstarch and you can save a few carbs that way. I would experiment a little with the chili sauce to get it to your liking. It's spicy.

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 8

Ingredients

8 C water

4 boullion cubes (any flavor)

1 C chopped broccoli

1 C chopped cauliflower

4 celery stalks, sliced

1 med yellow onion, sliced

2 cups coarse chopped cabbage

8 oz mushrooms, sliced

1 small can bamboo shoots julliened

1/2 C white vinegar (use rice vinegar for a mild flavor)

3 Tbsp lite soy sauce

2 tsp chinese hot chili sauce

1/2 tsp pepper

4 Tbsp cornstarch + 4 tbsp water

Directions

Boil water and boullion. Add veggies and reduce heat. Simmer until just tender. Add vinegar, soy sauce, chili sauce and pepper. Mix the cornstarch and cold water together and add to soup while stirring. Continue to cook until slightly thickened. Enjoy. Add toasted sesame seeds for a little extra flavor.

Number of Servings: 8

Recipe submitted by SparkPeople user SEASONSINTHESUN.