Posted on March 1, 2010 at 3:31 am

Raw Vegan Chinese Hot N Sour Soup

I just made up this recipe. If you have cold you will love its soothing feel.


Ingredients(Measurements)

  1. Carrot – 1/2 Cup shredded (Use a Mandoline to get noodle like texture if you have one)
  2. Cabbage-1/2 Cup shredded(Use a Mandoline to get noodle like texture if you have one)
  3. Mushrooms – 1 Cup sliced long and thin.
  4. Chives-10 stems
  5. Red Onion – 1/2 (Optional)
  6. Soy sauce-1 Tbsp
  7. Rice Vinegar – 2 tsp
  8. Fresh/Frozen Corn – 2 Tbsp
  9. Fresh Ginger – about 2 cm in length
  10. Red Dried Chili -1
  11. Oil-1 Tbsp (Sesame oil preferably)
  12. Salt to taste
  13. Raw Sugar-1/4 tsp
  14. Black Pepper Freshly Ground – A Pinch
  15. Warm water – 1 bowl

Preparation

Blend all except chives,carrots,cabbage and mushrooms. Pour into 2 bowls and add chives,carrots,cabbage and mushrooms. Serve hot !.

Optionally add any sea vegetable you like as garnish.

Variations : Am going to try with radish this time. Let me know if you try any other vegetable and it tastes super good.

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3 Responses to “Raw Vegan Chinese Hot N Sour Soup”

  1. Bet on April 18th, 2010 at 2:57 am says:

    This sounds good, although it’s not truly raw because of some ingredients.

    It would be easy enough to substitute nama shoyu for the soy sauce… the rice vinegar can be found raw, although not very easily.

    But what’s worrisome is the sugar. Any ideas what truly raw substitute might work? Honey, lucuma, agave, etc… I’m not really sure any of them would do the trick. Hmrph.

    Kelp noodles would be an excellent addition to this.

  2. admin on April 18th, 2010 at 3:29 am says:

    Thanks for leaving a comment Bet. I use sucanat for this recipe. For other recipes I use dates, raw cane sugar honey, agave, stevia. I am not 100% raw and I find it ok to use these.

  3. Bet on April 18th, 2010 at 5:17 am says:

    Thank for a fast reply.

    I’m almost 100% except for my salad dressings =( but I haven’t had sugar in months. I can’t imagine that recipe tasting good though without the sugar! Maybe dates would do it it they were pureed first. That seems like it would be the best substitute for sugar in this recipe.

    I think I may try it out. I’m just not too handy at substituting things yet.

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