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.
|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.
Related Recipe: Green Papaya and Carrot Pickle
Serving Size: 2
Calories Per Serving: 210