Truthfully, I only enjoy soup maybe two weeks out of the year. But hot and sour soup is probably my all-time favorite soup that I could eat anytime, anywhere. When I'm sick, I crave pho and hot and sour soup.
I based this recipe off Plant Based on a Budget's recipe and its SPOT ON. All the flavor you know and love, without the MSG, chemicals, preservatives, fat, gluten, and soy. And you can have this soup on the table in under 45 minutes. This makes it WAY better than take-out.
Ingredients:
1 tbsp. Extra Virgin olive oil
1 yellow onion, chopped
1 head of Napa cabbage, chopped (about 6 cups)
1 1/2 cups of shredded carrots
1-14.5 oz. can of crushed tomatoes
1 clove of garlic, chopped
2 inch piece of fresh ginger, peeled and chopped
8 cups of vegetable broth
1/3 cup of coconut aminos
1/2 cup of rice vinegar
2 tsp red pepper flakes
1 tbsp. of black pepper
1 tsp fine sea salt
Heat a large, deep pot over medium heat and add the oil. Once the oil is shimmering, add the onions and sauté for 3-5 minutes until the onion softens.
Add the cabbage, carrots, and crushed tomatoes and stir. Cook for another 3-5 minutes. Add garlic and ginger and cook for another minute.
Add vegetable broth, coconut aminos, rice vinegar, red pepper flakes, black pepper, and salt. Stir to combine. Increase the heat and bring to a boil. Once boiling, reduce the heat the low and simmer for 20 minutes, uncovered.
After 20 minutes, remove from heat and serve immediately with extra pepper, sesame seeds, chopped green onions, or chopped cilantro and enjoy!