10-minute hot and sour soup

soup, recipe, healthy, vegetarian

 

Despite the lovely hot temperatures, I’ve been eating hot and sour soup for lunch this week. It’s a great dish to whip up if you’re fighting a cold or are craving something really delicious, but not too heavy.

Want to save money on groceries? Join my organic buying group!

10 Minute Hot and Sour Soup
2 Tbsp sesame oil
2 cloves of garlic, grated
1 shallot, chopped (or small white onion)
1 thumb sized piece of ginger, grated
1 tsp chili paste
salt and pepper
4 Tbsp coconut seasoning sauce (or use soy sauce)
2 Tbsp rice wine vinegar
1 Tbsp raw honey (use coconut sugar to veganize)
2 L organic vegetable or chicken stock
2 green onions, diced
2 orange bell peppers, diced
5 white or cremini mushrooms, chopped
5 large handfuls of cleaned baby bok choy leaves (or other greens)
2 blocks Lotus Foods rice ramen noodles
juice of a freshly squeezed lime

Method: 

In a small bowl, combine coconut seasoning sauce, rice wine vinegar and raw honey. Set aside. (Though if you just hurl all these in the pot later and separately, it will still work out just fine).

Heat oil in stock pot over medium heat. Add shallot and garlic and cook for one minute. Add salt, pepper and ginger and stir to heat through. Add chili paste and heat. Add assembled sauce and stir to combine. Heat briefly.

Add stock, mushrooms, peppers and noodles, briefly bring to a boil, return to simmer till noodles are cooked. Throw in bok choy and green onions, heat till greens are wilted. Remove from heat and stir in lime juice Serve.

Feel free to add leftover cooked chicken or a few tablespoons of hemp seeds to boost your protein content.

Pro tip: The cheapest place I’ve found to get these ramen noodles is at Costco.