Hot and Sour Soup
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
This nutritious and bold soup is quick to make and very satisfying. Just boil water, amino acids, rice vinegar, hot sauce, garlic and a little sesame oil to make the broth. Throw in organic green onions, diced carrots, shredded cabbage, mushrooms, cubed tofu, and soba buckwheat noodles (if desired). In 3-4 minutes, you have a hot, delicious soup. Alternatively, you can pull the veggies and tofu from the broth and heap them over brown rice for a complete meal. Enjoy!
- 4 cups water
- 1/2 cup organic rice vinegar
- 1/2 cup liquid amino acids
- 2 tsp Sesame oil
- 2 tsp Cholula Hot Sauce or hot sauce of your choice, modify as some are hotter than others
- 5 cloves garlic crushed
- 1/2 cup carrots thinly sliced
- 1/2 cup green onions sliced
- 6-8 packed cups green cabbage about one large head of cabbage
- 3-4 cups white mushrooms sliced, about one 8 oz. container
- 1 small bunch soba buckwheat noodles
- Boil the water, vinegar, aminos, hot sauce, garlic, green onion and carrots for a couple of minutes. Add the cabbage, mushrooms, tofu, and noodles and boil for 3-4 more minutes.
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