Vegetarian hot and sour soup
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Monica Shaw's vegetarian hot and sour soup is the perfect comfort food for a winter's day. The soup is filling but healthy, with colourful vegetables and fresh flavours.
First published in 2015
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Ingredients
Metric
Imperial
- 140g of noodles, dried wholewheat (or vegetable noodles for a low-carb affair)
- rapeseed oil, or other neutral oil
- 2 tbsp of ginger, grated
- 1 red chilli, deseeded and finely chopped
- 1 tbsp of rice wine, preferably Shaohsing
- 700ml of vegetable stock
- 1 tsp dark soy sauce
- 2 tbsp of light soy sauce
- 2 tbsp of rice vinegar
- 1 handful of beansprouts
- 2 spring onions, sliced
- 200g of tofu, firm, sliced into strips
- carrots, courgettes, broccoli, seaweed, mushrooms, or any vegetables of your choice
SAVE RECIPE
Method
1
Cook the noodles according to the packet’s instructions. When finished, rinse under cold running water and drizzle a little oil over them to keep them from sticking together. Divide between two big bowls
2
In a soup pot, combine the ginger, red chilli, Shaohsing rice wine, vegetable stock, soy sauce and rice vinegar. Bring to a simmer
3
While the soup simmers, prepare your vegetables. I like to julienne my carrots and courgettes, but feel free to cut them to your preferred size and shape
4
Add the vegetables to the pot and let it come back to the simmer. Cook until the vegetables are tender (any quick-cooking vegetables, especially greens, should be added at the very end so they don’t overcook)
5
Stir in the bean sprouts, most of the spring onions and the tofu. Ladle the soup over the noodles. Serve garnished with spring onions
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