For a soup that will warm you up and keep you full for hours, this nine-vegetable hot and sour soup just can’t be beat!
- 3 tbsp olive oil
- 1 onion, thinly sliced
- 1 tbsp grated ginger
- 1 jalapeno, minced
- 1 large sweet potato, peeled and diced
- 1 cup diced carrots
- ½ savoy cabbage, coarsely chopped
- 2½ quarts water or vegetable broth
- ½ cup soy sauce
- ⅓ cup rice vinegar
- 2 tsp salt
- 2 tsp ground black pepper
- ½ cup cold water
- ¼ cup cornstarch
- 1 zucchini, diced
- 1 red bell pepper, diced
- 8 oz extra firm tofu cut into ½-inch cubes
- 4 baby bok choy, thinly sliced
- 14 oz canned diced tomatoes
- 2 tsp sesame oil
Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. Add in the sweet potato, carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside. Add the zucchini, bell peppers, and tofu to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.