Vegetarian Sour and Spicy Soup

Vietnamese vegetarian sweet, sour and spicy soup with tofu, pineapple, Asian rhubarb stalks, celery, tomato and bean sprouts, and lemon grass flavor is delicious.
Ingredients
1 tablespoon of vegetable oil | ||
2 clove of garlic, sliced thin | ||
1 tablespoon of fresh or frozen minced lemon grass | ||
4 cups of water | ||
1 small can chunk pineapple or ½ fresh pineapple, cut chunks | ||
1 stalk of celery, chopped | ||
1 piece of firm tofu, cut to bite sizes | ||
2 tablespoons of fresh lemon or lime juice | ||
1 tablespoon of sugar | ||
1 tablespoon of vegetarian oyster sauce (mushroom sauce) | ||
1 teaspoon of salt | ||
1 cup of Asian rhubarb/taro stalk (kdath), peeled and sliced | ||
2 cups of bean sprouts | ||
1 cup of cherry tomato or 1 medium tomato, cut wedges | ||
1 stalk of green onion, chopped | ||
1/2 cup of chopped rice paddy herb (ma-om) | ||
1/4 teaspoon of black pepper | ||
1 chopped hot chili pepper (option) |
Directions to make Vegetarian Sour and Spicy Soup
- Pre heat a soup pot. When soup pot is hot add oil and garlic. Sauté the garlic till brown, removed roasted garlic and put it in a small bowl, set that a side. Add lemon grass to soup pot, stirs well. Add water, pineapple, celery and tofu, and cook till water bubbling.
- Seasoning with lemon juice, sugar, vegetarian oyster sauce and salt, stirs well.
- Add Asian rhubarb, bean sprouts, and tomato, stirs.
- Top with green onion, rice paddy herb, chili pepper, black pepper and roasted garlic.
Serve hot with rice.
Enjoy it
Related Recipe: Green Papaya and Carrot Pickle
Nutrition Facts
Serving Size: 2
Calories Per Serving: 210
% Daily Value
Total Carbohydrate 25g 9%
Total Fat 10g 13%
Saturated Fat 2g 10%
Dietary Fiber 2g 7%
Protein 12g 24%
Sodium 1258mg 55%
Sugars 12g 24%
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