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Hot and Sour Soup

This soup is so easy to make!
Prep Time10 minutes
Servings: 4
Author: Snap Pea Sheep

Ingredients

  • 1 Stalk Celery
  • 4 Cups No Chicken Broth- low sodium Imagine* or your own
  • 4 CUPS Water
  • 1 TBSP Kala Namak salt
  • 1-2 Dried or fresh Thai chili peppers Sub 1 TSP pepper flakes
  • 1/4 Cup Dried Shitake mushrooms soaked in water Sliced very thin
  • 1/4 Cup Bamboo shoots Sliced thin
  • 1 Carrot (Optional) Julienned
  • 1/4 Cup Green cabbage (Optional) Finely shredded
  • 20 Udon noodles Broken
  • 1/2 PKG Extra Firm Tofu
  • 3 TBSP Umeboshi plum vinegar
  • 1/4 Cup Frozen Peas
  • 1 Green onion
  • 1/2 TSP Toasted Sesame Oil
  • 2 TSP Tamari
  • 1/4 TSP Black Pepper(Optional) To taste
  • 1 TSP Crushed Garlic
  • 1 TSP Ginger puree
  • 1 TSP Thai Chili Powder Optional
  • 1/2 TSP Corn starch (Optional)
  • 4 Cilantro leaves Garnish

Instructions

  • De-string the celery and slice into thin slices.
  • Thinly slice mushrooms.
  • Chop the green onion and set aside for garnish.
  • If using frozen peas, rinse them and set aside. Place green peas in hot water and set aside.
  • Place the broth, water, kala namak, mushrooms, celery and Thai chili pods in a saucepan on medium heat.
  • Personally I prefer a broth based soup so I do not add corn starch. If you want your soup thicker, save off 1/4 cup of the water to make a corn starch slurry. You will add this in when you add the noodles. 
  • When broth comes to a boil add the broken udon noodles. Stir gently to keep them from sticking.
    After two minutes turn down the heat. Add the corn starch slurry if you want a thicker soup broth.
  • Add the Umeboshi Plum vinegar, garlic and ginger to the broth.
  • Thinly slice the cabbage. Use a serrated peeler to make carrot curls.
  • Remove the tofu from the brine and cut into 1/2" cubes.
  • Divide tofu cubes, bamboo shoots, cabbage and carrot evenly into the serving bowls.
  • When the noodles are soft and broth is hot, spoon the soup evenly into the bowls. Add tamari, sesame oil and Thai chili powder to taste.
  • Top each bowl with the green peas, green onion and cilantro leaves. Serve and enjoy.

Notes

 
Used logo
This is a Snap Pea Sheep recipe.
Imagine broth is NOT 100% WFPB complaint as it has added oil. I seldom use it but will on days I don't have any broth made. You may substitute with any broth of choice. 
Dashi is a simple broth made of shitake mushrooms and Kombu simmered for an hour. You may use the dashi and slice the mushrooms from the dashi for your broth and your soup.