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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.

Servings
4

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