• "Sometimes the bravest and most important thing you can do is just show up." — Brené Brown

  • Nutrition: Chinese Nine-Vegetable Hot and Sour Soup

  • Chinese Nine-Vegetable Hot and Sour Soup
    Yield: 8 servings
    • 3 tbsp olive oil
    • 1 onion, thinly sliced
    • 1 tbsp grated ginger
    • 1 jalapeno, minced
    • 1 large sweet potato, peeled and diced
    • 1 cup diced carrots
    • ½ savoy cabbage, coarsely chopped
    • 2½ quarts water or vegetable broth
    • ½ cup soy sauce
    • ⅓ cup rice vinegar
    • 2 tsp salt
    • 2 tsp ground black pepper
    • ½ cup cold water
    • ¼ cup cornstarch
    • 1 zucchini, diced
    • 1 red bell pepper, diced
    • 8 oz extra firm tofu cut into ½-inch cubes
    • 4 baby bok choy, thinly sliced
    • 14 oz canned diced tomatoes
    • 2 tsp sesame oil
    1. Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. Add in the sweet potato, carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
    2. In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
    3. Add the zucchini, bell peppers, and tofu to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.
    Adapted from The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes
    *To give the tofu that porous, spongy texture, freeze it overnight in it’s liquid and then thaw it in the the fridge or by immersing it in a bowl of warm water.