Asian Fusion Filipino Hot And Sour Vegan Soup
I have to say, if I was excited about Vegan MoFo before, I’m really excited about it now. I’ve read an entire day’s worth of amazing posts, some from beloved bloggers I haven’t seen post in quite some time, and after I finish writing this, I’m sure I’m off to read more!
In the spirit of vegan food, on to the recipe. Today, I made Filipino Hot and Sour Soup (page 120) from Asian Fusion. I adore Asian food of all kinds, and it’s usually so accommodating to veganism. You can pretty much guarantee vegetarian and vegan items on the menu at any great Asian restaurant, assuming they keep a few fish-free sauces around. While flipping through the cookbook, I noticed multiple Hot and Sour Soup recipes listed under the different Asian countries, but I went with this one for one reason or another. I’m so glad I’ve been given permission to share the recipe with you, because it’s a perfect soup, with plenty of heat from the serrano chiles. In fact, if you want to kick up the heat a notch, leave a few of the seeds when you chop them.
- 6 cups vegetable stock
- 4 to 5 thin slices peeled fresh ginger
- 1/2 pound firm tofu, well drained and diced
- 1/2 pound sweet potato, peeled and diced
- 1/2 pound daikon or jicama, peeled and diced
- 1/4 pound green beans, cut into 1 inch long sticks
- 1 small yellow onion, peeled and cut into 6 to 8 wedges
- 2 medium tomatoes, cut into 12 wedges
- 1 bunch watercress or baby spinach, washed and trimmed
- 1/2 cup tamarind liquid, or more to taste
- 3 tablespoons light soy sauce
- 2 red jalape-o or serrano chiles, seeded and chopped
- 1 tablespoon sugar, or more to taste
- 1 tablespoon vegetable base (flavor enhancer or bouillon cube)
- Salt, to taste
Bring the vegetable stock and ginger to a boil in a large pot over medium heat. Add the tofu, sweet potato, daikon, green beans, and onion. Simmer for 5 to 6 minutes, skimming off any foam or impurities that float to the surface, until the vegetables are almost done. Add the remaining ingredients, and cook for 2 to 3 minutes longer. Adjust the seasonings to taste. Serve immediately.
What’s your favorite type of Asian cuisine?