Summery Hot-And-Sour Soup Recipe

Name: Summery Hot-And-Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon minced fresh ginger; 1 large garlic clove, mince; 1 small red bell pepper, cut into 1-inch dice; 6 cups vegetable stock, preferably homemade; 4 dried shiitake mushrooms; 1 cup small cauliflower florets; 1 zucchini, cut into 1-inch cubes; 1 cup vegetables from Jamaican Jardiniere Pickles, cut into 1/2-inch dice, plus 1/2 to 1 Scotch bonnet chile pickle, minced, plus 1 to 2 tablespoons pickling liquid from the jar; 2 teaspoons tomato paste; 10 cherry tomatoes, halved; 3 tablespoons soy sauce; 1 tablespoon cornstarch dissolved in 3 tablespoons water; 1/2 pound firm tofu, cut into 1-inch cubes; Salt and freshly ground pepper; Asian sesame oil and cilantro leaves, for garnish

Servings: persons

1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 large garlic clove, mince
1 small red bell pepper, cut into 1-inch dice
6 cups vegetable stock, preferably homemade
4 dried shiitake mushrooms
1 cup small cauliflower florets
1 zucchini, cut into 1-inch cubes
1 cup vegetables from Jamaican Jardiniere Pickles, cut into 1/2-inch dice, plus 1/2 to 1 Scotch bonnet chile pickle, minced, plus 1 to 2 tablespoons pickling liquid from the jar
2 teaspoons tomato paste
10 cherry tomatoes, halved
3 tablespoons soy sauce
1 tablespoon cornstarch dissolved in 3 tablespoons water
1/2 pound firm tofu, cut into 1-inch cubes
Salt and freshly ground pepper
Asian sesame oil and cilantro leaves, for garnish

1
Heat the vegetable oil in a large saucepan. Add the ginger, garlic and bell pepper and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the vegetable stock and bring to a boil. Add the shiitakes, cover and simmer over low heat until tender and the stock is flavorful, about 25 minutes.
2
Remove the shiitakes from the soup. Discard the stems and thinly slice the caps. Return the caps to the soup and add the cauliflower, zucchini and pickled vegetables, but not the Scotch bonnet. Simmer the soup over moderate heat until the cauliflower is al dente and the zucchini is just tender, about 4 minutes.
3
Whisk the tomato paste into the soup, then add the cherry tomatoes and the soy sauce. Raise the heat to moderately high, stir in the dissolved cornstarch and simmer, stirring, until the soup thickens, about 1 minute. Add the tofu, Scotch bonnet and pickling liquid and season with salt and pepper. Ladle the soup into bowls and garnish each serving with a few drops of sesame oil and some cilantro leaves; serve hot.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 tablespoon minced fresh ginger, 1 large garlic clove, mince, 1 small red bell pepper, cut into 1-inch dice, and more.

Yes, Summery Hot-And-Sour Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summery Hot-And-Sour Soup

How did you like this recipe?

Frequently Asked Questions