I love a good hot and sour soup... there are few things more comforting on a chilling winter night (or a damp spring night, for that matter). This homemade version ups the vegetable quotient while also incorporating plenty of protein and healthy fats. In my opinion the flavorings used are a good replica of what you'll find in a Chinese restaurant—but you'll have to let me know if you agree!
HOMEMADE HOT & SOUR SOUP
4 tsp toasted sesame oil
1 yellow onion, chopped
2 cloves garlic, minced or pressed
1 Tbsp fresh ginger, finely chopped or grated
2 c roasted butternut squash
4 c broth (I used homemade chicken bone broth)
2 c sliced mushrooms
8 oz can bamboo shoots, drained
1 lb extra firm tofu, drained and cubed
1 bunch kale, chopped
1 Tbsp balsamic vinegar
3 Tbsp rice vinegar
Dash of cayenne (optional)
Fresh cracked black pepper to taste
2 Tbsp coconut aminos
1 Tbsp maple syrup
2 eggs, beaten (omit for vegan version)
2 c cooked brown rice
4 scallions, chopped
32 cashews, chopped
Heat oil in a soup pot over medium heat. Add onions, garlic, and ginger; sauté until onions are translucent. Add squash, broth, mushrooms, bamboo shoots, tofu, kale, vinegars, cayenne, black pepper, coconut aminos, and maple syrup. Bring to a simmer and continue to simmer for 5 minutes. Add eggs and stir constantly to distribute the eggs throughout so they form strands instead of cooking in lumps (skip this step for a vegan version of the soup). Remove from heat and stir in rice, scallions, and cashews.
Makes 4 servings. Container count per serving: 1 red, 2 green, 1 yellow, 1 blue, 1 teaspoon.