This is a great warming soup for the fall and winter months. The soup itself comes together easily with pantry staples. I’m a spice wimp, so I keep it pretty mellow with just 1 teaspoon of chilies, but if you love spice (or are fighting congestion) go ahead and increase the spice. As written, it has some bonus protein from the tofu, but that’s totally optional. I hope you enjoy this easy, flavorful recipe!
What I love about this recipe:
- Bold flavors with a super clean ingredient list
- Comes together quickly and easily, even if you’re sick (I’ve definitely cooked this for myself while feeling whiney and sick)
- Keeps well in the refrigerator for up to a week.
Vegan Hot & Sour Soup
Make the Baked Tofu
2 Tablespoons tamari or soy sauce
1 Tablespoon toasted sesame oil
1 Tablespoon rice vinegar
1 (10-ounce) block super-firm tofu, sliced thinly
Make the Soup Base
2 Tablespoons olive oil
1 cup diced onion
4 cups thinly sliced cabbage
1 cup thinly sliced carrots
1 (15-ounce) can fire-roasted tomatoes, blended
6 cups vegetable broth
¼ cup tamari or soy sauce
¼ cup rice vinegar
1 Tablespoon honey
1 teaspoon red chili flakes
Sea salt and black pepper to taste
Sliced green onions for garnish
Sesame seeds for garnish
Lemons for garnish
- To make the Baked Tofu: Mix together soy sauce, sesame oil, and rice vinegar in a large bowl. Add tofu and marinate one hour.
- Layer tofu onto a rimmed baking sheet and bake at 400º for 20 minutes. After 20 minutes, flip the tofu and bake 10-15 minutes more, or until tofu is golden. Set aside.
- To make the Soup Base: In a large stockpot, heat olive oil. Then add onion and cook until browned.
- Add the remaining ingredients to onions and bring to low boil, then cover and cook 20 minutes. Add salt and pepper to taste. Stir in baked tofu.
- Divide soup into serving bowls, and garnish with green onion, sesame seeds, and a squeeze of lemon. Enjoy!
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