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Plant-Based

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.

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Yvonne Duivenvoorden
Servings
4
Prep Time
15 min
Cook Time
10 min
Duration
25 min

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

  1. 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.
  2. 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.

Nutrition Information

  • Serving Size 2 cups
  • Calories 230
  • Carbohydrate Content 31 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 6 g
  • Protein Content 16 g
  • Saturated Fat Content 0 g
  • Sodium Content 340 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g