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Homemade Hot & Sour Soup

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!


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.

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