Hot and sour soup with other vegetable recipe
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This is a scrumptious vegetarian version of the popular Chinese dish, hot and sour soup. It’s made with a combination of vegetables, including mushrooms, carrots, snow peas, and bok choy. The soup is flavored with ginger, garlic, and red pepper flakes, and it has a slightly tart taste from the addition of rice vinegar. Serve this soup with some steamed rice for a complete meal.
Start by chopping up all of your vegetables. You’ll need about 1 cup each of mushrooms, carrots, snow peas, and bok choy. Then, mince 2 cloves of garlic and 1 teaspoon of fresh ginger. Add all of the ingredients to a large pot or Dutch oven.
Next, add 8 cups of vegetable broth and bring the soup to a boil. Once it’s boiling, reduce the heat and let the soup simmer for 10 minutes. Then, add 1 tablespoon of rice vinegar and let the soup cook for another 5 minutes.
To finish, season the soup with salt, pepper, and red pepper flakes to taste. Ladle the soup into bowls and enjoy!
This hot and sour soup is a great way to use up any veggies you have in your fridge. Feel free to add or swap out any vegetables you like. For a heartier soup, you could also add some tofu or chicken. If you don’t have rice vinegar on hand, you could use cider vinegar or white vinegar instead
