Live Hot and Sour Soup
You can heat this soup until it is warm and it will still be considered “live,” according to vegan chefs Mark Reinfeld and Jennifer Murray.
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You can heat this soup until it is warm and it will still be considered “live,” according to vegan chefs Mark Reinfeld and Jennifer Murray.
Ingredients
- 1/2 cup mung bean sprouts
- 3 Tbs. nama shoyu or soy sauce
- 5 dried apricots
- 1 1/2 cups chopped tomatoes
- 1/4 cup thinly sliced green onion
- 2 Tbs. organic raw apple cider vinegar
- 1 Tbs. peeled and minced fresh ginger
- 1/2 cup diced cucumber or zucchini
- 1 jalapeno chile, seeded and minced (2 Tbs.)
- 2 Tbs. lime juice
- 2 Tbs. chopped cilantro
- 1 Tbs. raw agave nectar
- 1/4 tsp. cayenne pepper, or to taste
Preparation
1. Stir together sprouts and nama shoyu, and let marinate while you prepare soup.
2. Soak apricots in bowl of boiling water 5 minutes. Drain.
3. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth. Transfer to serving bowl, and stir in cucumber, jalapeño, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture.
Nutrition Information
- Calories 59
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 682 mg
- Sugar Content 10 g