Chinese Nine-Vegetable Hot and Sour Soup

• Vegan
• Gluten free

• Produce

  • 4 Baby bok choy
  • 1 cup Carrots
  • 1 tbsp Ginger
  • 1 Jalapeno
  • 1 Onion
  • 1 Red bell pepper
  • 1/2 Savoy cabbage
  • 1 Sweet potato, large
  • 14 oz Tomatoes, canned
  • 1 Zucchini

• Refrigerated

  • 8 oz Tofu, extra firm

• Canned Goods

  • 2 1/2 qt Water or vegetable broth

• Condiments

  • 1/2 cup Soy sauce

• Baking & Spices

  • 2 tsp Black pepper, ground
  • 1/4 cup Cornstarch
  • 2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1/3 cup Rice vinegar
  • 2 tsp Sesame oil

• Liquids

  • 1/2 cup Water

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 3 tbsp olive oil
• 1 onion, thinly sliced
• 1 tbsp grated ginger
• 1 jalapeno, minced
• 1 large sweet potato, peeled and diced
• 1 cup diced carrots
• ½ savoy cabbage, coarsely chopped
• 2½ quarts water or vegetable broth
• ½ cup soy sauce
• ⅓ cup rice vinegar
• 2 tsp salt
• 2 tsp ground black pepper
• ½ cup cold water
• ¼ cup cornstarch
• 1 zucchini, diced
• 1 red bell pepper, diced
• 8 oz extra firm tofu cut into ½-inch cubes
• 4 baby bok choy, thinly sliced
• 14 oz canned diced tomatoes
• 2 tsp sesame oil

Directions

• Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. Add in the sweet potato, carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
• In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
• Add the zucchini, bell peppers, and tofu to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.

Nutrition