Hot & Sour Soup with Tofu & Snow Peas

This brothy soup is laced with immune-boosting ginger and chiles, perfect for any bout of the sniffles. And since it can be cooked up in a mere 25 minutes from start to finish, our hot and sour blend is an ideal lunchtime option.

Author:: Robin Asbell
Publish date:: Apr 1, 2013
Updated on: Mar 2, 2017

25minDuration
10minCook Time
15minPrep Time
4Servings

Ingredients

4 cups low-sodium vegetable broth
2 medium carrots, peeled and julienned (2 cups)
2 cups sliced snow peas (cut on a diagonal)
1 small jalapeño pepper, seeded and chopped
1 2-inch piece fresh ginger, chopped (2 tbsp)
2 tsp low-sodium tamari or soy sauce
2 tbsp rice vinegar
2 tsp arrowroot powder
2 12-oz pkg silken tofu, drained and cubed
4 small scallions, slivered

Preparation

In a 4-qt pot, bring broth to a boil over high heat. Add carrots, snow peas, jalapeño and ginger and return to a boil. Reduce heat to medium and cook for 3 minutes, just until vegetables are crisp-tender.
In a cup, stir together tamari, vinegar, 1 cup water and arrowroot. Stir mixture into simmering soup for 1 minute. Carefully add tofu and stir gently. Turn off heat and let tofu warm through for about 2 minutes. Serve sprinkled with scallions, dividing evenly.