“Feelings come and go like clouds in a windy sky. Conscious breathing is my anchor.”
― Thich Nhat Hanh
Time. There never seems to be enough, but I do make sure to cherish every moment. I am determined to not let the daylight savings time change derail my schedule. My meal prep for the week is finished and I have had a productive weekend. Yet, I still feel that Sunday anxiety creeping into my path. I am very behind in posting recipes so I decided that today’s posts will be short and sweet. While I love to reflect and ruminate, I am sure that many will appreciate it when I get right to the point and share the recipe.
While I love sharing recipes for Mason Jar Salads (make sure you check out my salad tab at the top of page) one of my other passions is soup (make sure you check out my soup tab as well).
A couple of weeks ago I was craving Hot & Sour Soup so I decided to come up with a plant-based version. It turned out fabulous and I had to share it with you. It is filling, spicy, and since it is homemade you can tweak it to fit your own personal taste. I always love to make a large batch of soup each week and I freeze a few portions to grab for a quick-lunch or side to dinner when I am busy.
- 6-8 cups of vegetable stock (I used six cups of stock and next time I will use eight for a more “brothy” soup)
- 8 ounce package of fresh mushrooms
- 2 carrots, peeled and cut into strips
- 3 ribs of celery, chopped
- 1 leek, chopped (you could substitute a small onion or bunch of green onions)
- 1 package of dried shiitake mushrooms (reconstitute with hot water. The package that I used rendered 8 ounces when hydrated. I purchased dried shiitake mushrooms in the produce section by the regular mushrooms.)
- 1 can of bamboo shoots
- 1 cup of cabbage, finely chopped
- 1 Tablespoon of sesame oil (you could also use coconut oil or your cooking oil of choice)
- 1 clove of garlic, minced
- 1 Tablespoon of fresh ginger root, finely chopped
- 2 Tablespoons of tamari (soy sauce would work as a substitution)
- Chili garlic sauce (to taste. I used two Tablespoons because I like my soup extra spicy. I found this sauce at Target)
- 1/4 cup of rice vinegar
- 1/2 a bunch of fresh cilantro, chopped
Saute the leek (or onion), garlic, celery, and carrots in the sesame oil until soft. Add the mushrooms and lightly saute for approximately ten minutes. Add the rest of the ingredients and simmer for thirty minutes. Before serving add a dash of rice vinegar, sesame oil (I highly recommend sesame oil since it imparts so much flavor), tamari, and chopped cilantro. Makes approximately 10 cups.
Printable recipe: Hot & Sour Soup
This soup really hit the spot and I will be making it again soon. I hope you enjoy it as much as I did. Please make sure to stop by my Facebook page and feel free to share my recipes. I love hearing that others are enjoying my creations. Remember to breathe deep this week and savor every moment. I hope my blog helps you maximize a healthy lifestyle and makes a difference in your week.
3 thoughts on “Hot & Sour Soup ~ Plant-Based Comfort Food”
This is on my meal plan for next week, can’t wait to try it!
Did I miss it somewhere. How many points are in a cup of this soup? Looks wonderful
Hi, Beth. Since Points Plus is copyrighted information and owned by Weight Watchers, I do not list the PP values of my recipes. My blog has been shared by our local WW franchise but is not WW authorized or sponsored. I hope you enjoy the soup. 🙂