Hot & Sour Soup

Serves: 4 

Onion 1 large julienne
Sweet potato1 smallpeeled and diced
Zucchini1 smalldiced
Cabbage1/4 headroughly chopped
Baby bok choy1 smallthinly sliced & chopped
Ginger1 inch pieceminced
Garlic2 medium clovesminced
Jalapeno1 mediumminced
Carrot1/2 cupchopped
Red pepper1 mediumdiced
Tomatoes2 largechopped
Extra firm tofu4 ozcut into cubes
Salt1 tsp.
Pepper1 tsp.
Soy sauce1/4 cup
Vinegar1/4 cup
Cornstarch1/8 cup
Coldwater1/4 cup
Oilfor frying
Vegetable broth1 400g can
Water1 l

  1. Mix salt, pepper, soy sauce, vinegar, cornstarch and cold water in a small bowl and keep aside
  2. Fry onion, ginger, garlic and jalapeno for 2 minutes until onion becomes transparent
  3. Add sweet potato, carrot and cabbage and cook until the cabbage starts to wilt
  4. Add vegetable broth with the water and bring to boil; lower heat and simmer for 5 minutes
  5. Add zucchini, red bell pepper and tofu and cook for 8 minutes
  6. Add the sauce mix and cook for a further 8 minutes until the soup thickens
  7. Add tomatoes and baby bok choy and cook until the vegetables are done
  8. Adjust salt and pepper to taste

The ratio of vegetables to water is up to you. If you feel there is not enough water/broth, just add more.