Eating My Way Through

Hot and Sour Soup January 13, 2011

Filed under: Lunch,Soups — Nikki Wegner @ 3:18 pm

With the New Year always comes resolutions. One of mine was to post to the blog more, and so far, I have admittedly been slacking. But you have to start somewhere!

My other resolutions aren’t necessarily super specific, just to recommit to running (I signed up for my first 10-miler in April with my friend Jamie!…eeks) and eating healthy. So to kick-start the new year I have been making a lot of yummy salads and soups to get in some extra veggies.

Soups are great for healthy lunches, as long as you go for broth based soups and avoid the heavy cream! This week I made an easy version of Hot and Sour Soup to bring in to work every day. This is totally a one-pot wonder of a meal, and after some time spent washing and chopping veggies, it is ready in minutes.



To start pour some vegetable broth  in a large stock/soup pot/dutch oven. Add in some rice vinegar, soy sauce and Thai red chili and garlic paste. Look at you, you’ve already made the base of the soup!

Next you just chop up some mushrooms, onions, carrots and bok choy and add everything to the pot. Also open up your cans of bamboo shoots and water chestnuts and drain them, then add these veggies to the pot as well. To add a bit more kick, mince some garlic and grate some ginger to add.

To finish it off I usually add in some cubed tofu (I’ve found the firm variety works the best). Then all you have left to do is bring the soup ingredients to a simmer over medium heat and let cook for about 5 minutes, stirring frequently.


Hot and Sour Soup

Hot and Sour Soup


Once the soup is all done you can eat it right away, or like me, divvy it up into 5 portions for a week’s worth of lunches.

Each time I make this soup it turns out a bit different. Sometimes I have onions, sometimes I don’t. The bok choy was a new addition this last time I made it, and I loved it! This is a great soup for even the pickiest vegetable eater because you can mix and match everything. Also, if you are not a tofu fan, sauteing some chicken and adding it to the soup would also taste great. It’s up to you…cause you really can’t go wrong when it is so good for you and so easy to make!

Hot and Sour Soup

6 cups of vegetable broth (3 standard cans)

2 tbsp rice wine vinegar

2 tbsp low-sodium soy sauce

1 tsp Thai chili paste or Asian hot sauce (more if you want it spicier)

2 cups mushrooms (crimini or shiitake), sliced

1 can bamboo shoots

1 can water chestnuts

2 cups bok choy, chopped

1 cup carrots, chopped

1 small sweet onion, chopped

3 garlic cloves, minced

2 tsp ginger root, grated

16 oz firm tofu, cut in to cubes


Prep all the veggies.

In a large soup pot combine the broth, vinegar, chili paste and soy sauce, and stir until well mixed.

Add in the mushrooms, bamboo shoots, water chestnuts, bok choy, carrots, onion, garlic, ginger root  and tofu.

Bring everything to a simmer and cook for 5 minutes, stirring often.

Yields 5 servings (about 2 cups)


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