Hot and Sour Soup with Spring Vegetables
Serves 4 to 6
6 cups vegetable stock
1 thumb sized piece ginger, peeled and sliced into big rounds
1 cup mushrooms, sliced (shitake or cremini are lovely)
1 cup snow peas or sugar snap peas, sliced
2 cups fresh greens, rough chopped (spinach, kale, or chard)
1 cup asparagus, sliced at an angle into small pieces
1 Tbsp rice vinegar
2 tsp toasted sesame oil
¼ cup tamari, or soy sauce
4 green onions, sliced small
2 eggs, whisked (optional)
½ lemon, juiced
½ cup chopped cilantro, parsley, or Thai basil
1 package tofu, pressed and diced small (optional)
- Heat 1 tablespoon vegetable oil in a large saucepan, on medium heat. Add sliced ginger and mushrooms, and cook until mushrooms wilt a bit. Add the vegetable stock and heat until a low simmer. Add the snap peas, greens, and asparagus and cook for 3 minutes. Add the rice vinegar, sesame oil, tamari, and the green onions and cook for 2 more minutes.
- If using the egg, add 3 tablespoons of the hot broth to temper the eggs, then slowly add to the pot, while whisking the soup. Then, add the lemon juice, fresh herbs, and tofu (if using).
- Taste for salt, add chili paste if you desire a spicy soup, and serve immediately.
Other spring vegetables you can use:
- Pea shoots, dandelion greens, beet greens
- Sliced radishes (or daikon radish)
- If eating leftovers the next day, you may need to add a bit more lemon juice or tamari to ramp up the flavor. This soup does not hold that well, but I always seem to have leftovers, so I make do by having it for breakfast with a poached egg and extra chili paste!