Spicy and Tangy Vegan Soup Indian Chinese Style
A spicy and tangy vegan soup inspired by Indian Chinese cuisine, featuring a medley of vegetables and tofu in a flavorful broth.
Ingredients
- 4 cups vegetable broth
- 1 cup sliced shiitake or button mushrooms
- 1 cup finely shredded green cabbage
- 1 medium carrot cut into thin matchsticks
- ½ cup firm tofu diced into small cubes
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon chili paste
- 1 teaspoon fresh ginger grated
- 2 cloves garlic finely minced
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 2 green onions sliced
- fresh cilantro leaves for garnishing
Instructions
- In a large pot, pour in the vegetable broth and bring it to a gentle simmer over medium heat.
- Introduce the sliced mushrooms, shredded cabbage, and matchstick carrots into the pot and cook for about 5 minutes.
- Add in the diced tofu, soy sauce, rice vinegar, chili paste, grated ginger, and minced garlic, and let simmer for an additional 3-4 minutes.
- Gradually pour the cornstarch mixture into the soup while stirring constantly to thicken.
- Once the soup has reached your preferred thickness, remove it from heat and fold in the sliced green onions.
- Taste the soup and adjust the seasoning with more soy sauce or vinegar as needed.
- Serve the soup hot, garnished with fresh cilantro leaves.
Notes
Adjust the chili paste according to your spice preference.