For the past 24 hours, I have been tinkering with a ginger cookie recipe. I made three batches so far, altering ingredients each time. I haven’t hit on the magic yet, but when I do, I’ll be sure to share! And for a person who eats vegetables out of fear of sickness and in search of good health, I sure do eat a lot of cookies. (We all have ideal versions of ourselves, I guess, the state we’ll never quite reach. Hello! Are you out there?)
It’s good to have a goal, though! And to combat ill effects of sugar, I sought something ultra healthy, something warm. And something EASY. This is it! I just loved it, and so did Pete, my ideal husband.
A traditional hot and sour soup, among other things, uses eggs, added at the end to form ribbons in the hot soup. This is a vegan version, and I used cabbage for my “ribbons.” I make my own vegetable broth using carrots, celery, onion and spinach (plus any other vegetables I may have lying around) with no salt or pepper, but you may buy pre-made vegetable stock in the store. Try and find a low-sodium version. This soup is salted with soy sauce, and you don’t want too much. Make adjustments to the soy sauce as necessary.
Hot And Sour Soup
Inspired by Martha Stewart
Six cups vegetable broth
Four to six tablespoons soy sauce, to taste
One-quarter to One-half teaspoon crushed red pepper, to taste
Eight ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
Three to four tablespoons rice vinegar
Two tablespoons cornstarch
Two cups shredded cabbage
One package firm tofu, cut into 1/4-inch cubes, drained and patted dry
Two tablespoons finely grated fresh ginger
Six scallions, thinly sliced
- Add broth, soy sauce, crushed red pepper to a large soup pot. Bring to a boil over medium-high heat. (If you are using store-bought vegetable broth, cut your broth with water to taste. For example, for this recipe you might use three cups store-bought broth and three cups water. I find the pre-made broth a little strong.)
- Add mushrooms; reduce heat, and simmer until tender, about five minutes.
- In a small bowl, whisk together the vinegar and cornstarch. Add to pot. Simmer, stirring, until soup is thickened, about one minute.
- Add cabbage and cook for five minutes or until cabbage softens. Stir in tofu. Remove from heat; let stand, covered, one minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste and add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.
I especially enjoyed cooking on my stove this week, because the backsplash in my new kitchen was FINALLY installed. It was a long wait. Here’s a peek:
That’s the cleanest it’s ever gonna be 😉
Cheers to all of you fellow cookie eaters! Be good to yourselves, take a break, and eat soup now and then.