Sweet and sour soup is a classic take-out dish. I always wondered what exactly was in it. When I make my own, I get the satisfaction of the great taste but I know what is in the pot. I prefer it that way, to be sure. And since this is so easy to make, why wouldn’t we?
Makes 4-5 servings
1 teaspoon dark sesame oil
1 onion, diced
4-5 cups Vegetable Stock or spring or filtered water
3 ribs celery, thinly sliced on a diagonal
1 carrot, diced
2 cups finely shredded Chinese cabbage
2 stalks broccoli, small florets and stems peeled and diced
1 tablespoon brown rice syrup
2 tablespoons mustard powder
1 tablespoon brown rice vinegar
1-2 fresh green onions, thinly sliced for garnish
Heat oil in a soup pot and sauté onions until translucent. Add stock and bring to a boil. Add celery, carrots, cabbage 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 green onions.
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.