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Hot and Sour Soup

A sensational first course that will have you tossing your take-out menus in the trash. This satisfying soup has all the flavor of the Chinese restaurant version but without all the fat, salt and MSG we don't want.

1 teaspoon avocado oil
1 onion-diced
4-5 cups Vegetable Stock
3 ribs celery-thinly sliced on a diagonal
1 carrot-diced
2 stalks broccoli-small florets and stems peeled and diced
1 tablespoon brown rice syrup
2 tablespoons mustard powder
Sea salt
1 tablespoon brown rice vinegar
1-2 fresh scallions-thinly sliced for garnish
1/2 teaspoon dark sesame oil

Heat oil in a soup pot and saute the onions until translucent. Add stock and bring to a boil. Add celery, carrots and broccoli stems. Cover and cook over low heat for 10 minutes. Stir in rice syrup, mustard powder and a light seasoning of salt. Add broccoli florets and simmer for 5 minutes more. Remove from heat and stir in rice vinegar. Serve garnished with fresh scallions and a drizzle of sesame oil. 

If serving this soup with wonton or dumplings, simply simmer them for the last 5 minutes of cooking, so they are soft, but not doughy.


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