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"I am Resilient" Hot & Sour Soup

This soup is filled with nourishing, healing ingredients, making it idealfor fortifying your immune system as well as supporting healthy weight loss, orsimply for delicious pick-me-up or appetizer anytime. To make it a meal, addmore protein such as edamame, chickpeas, tofu, hemp seeds, etc. Coconut milk isa lovely addition as well, for a richer, more filling entrée.
Print Recipe
Prep Time 25 minutes
Course Appetizer, Soup

Ingredients
  

  • 6 cups vegetable broth*
  • 2 cups mushrooms sliced (button, shitake, oyster, etc.)
  • 1-2 cups chopped fresh cabbage bok choy, carrots, red pepper, broccoli, etc.
  • 1/2 cup green onions sliced
  • 1 small can water chestnuts optional
  • 1 small can bamboo shoots optional
  • 3 heaping tablespoons white miso paste
  • 2 tablespoons raw organic apple cider vinegar
  • 2 tablespoons raw hulled sesame seeds (healthy fat)
  • 1 tablespoon fresh ginger grated
  • Handful of fresh cilantro chopped
  • 2-3 cloves garlic minced
  • 1 teaspoon Sriracha sauce or more to taste

Instructions
 

  • 6 cups vegetable broth*
  • 2 cups mushrooms, sliced (button, shitake, oyster, etc.)
  • 1-2 cups chopped fresh cabbage, bok choy, carrots, red pepper, broccoli, etc.
  • 1/2 cup green onions, sliced
  • 1 small can water chestnuts (optional)
  • 1 small can bamboo shoots (optional)
  • 3 heaping tablespoons white miso paste
  • 2 tablespoons raw, organic apple cider vinegar
  • 2 tablespoons raw, hulled sesame seeds (healthy fat)
  • 1 tablespoon fresh ginger, grated
  • Handful of fresh cilantro, chopped
  • 2-3 cloves garlic, minced
  • 1 teaspoon Sriracha sauce (or more to taste)
  • In a large pot, bring the vegetable broth to a simmer and add the mushrooms, mixed veggies, bamboo shoots, water chestnuts, and garlic. Allow broth to simmer for 15-20 minutes. In a small bowl, cream together miso and cider vinegar. Remove pot from heat. Stir in green onions, cider vinegar/miso mixture, and Sriracha. Adjust seasonings if you like. Top with fresh cilantro and sesame seeds and serve.

Notes

While you can buy organic veggie broth, making your own is cheap, easy and waste-free. Simply fill a pot with distilled water, bring to boil, add cut veggies such as onion, celery, carrot, yam, corn, parsley, and zucchini (cruciferous veggies can make broth bitter) and simmer 30 minutes. Strain and use as needed for up to a week.
Keyword Immune-supporting, Plant-based, vegan