Whole Food, Plant-Based Recipe Hot and Sour Soup

Ingredients

• 1 T freshly grated ginger
  

• 1½ T minced garlic (about 4-5 cloves)
  
• ¼ tsp chili flakes
  
• 6 cups vegetable broth (preferably homemade)
  
• 6 oz shiitake mushrooms, stemmed and sliced
  
• 8-oz can bamboo shoots, sliced
  
• 1 14-oz package of firm tofu, drained, pressed, and cut into ½-inch cubes
  
• 2 T soy sauce
  
• 3 T seasoned rice wine vinegar
  
• 2 bunches of small bok choy, sliced (see note)
  
• 2 T cornstarch + ¼ cup cold water, mixed
  
• 4 scallions, sliced
  
• ¼ cup fresh cilantro, finely chopped

For garnish

• Sesame seeds (natural or black)
  

• Asian chili paste
  
• Radish microgreens
  
• Ramen noodles

Instructions

1. Mince ginger, garlic, and chili flakes and combine.
2. In a large saucepan over medium heat, add 2-3 Ts of water/broth and sauté the garlic mixture for about 1-2 minutes, being careful to avoid burning.
3. Add vegetable broth, raise the heat, and bring to a boil.
4. Lower the heat, add mushrooms and bamboo shoots, and let simmer for about ten minutes.
5. In the meantime, press or squeeze out all the excess liquid from the tofu and cut it into cubes.
6. Once the broth has simmered for ten minutes, stir in the soy sauce, vinegar, and bok choy.
7. Taste the broth and adjust the seasonings to your liking.
8. Add tofu and cornstarch slurry to the broth. Stir well and remove the saucepan from heat.
9. Stir in the scallions and cilantro, leaving a little behind for the final garnish.
10. Ladle the soup into bowls and top with remaining scallions and cilantro. If using, add radish microgreens or ramen to the bowl. Dollop with your choice of a spicy
tomato sauce.

Chef's Notes