Top | Vegan

Live Hot and Sour Soup

(recipe, Carrie Stewart)

Ingredients

1. * ½ cup mung bean sprouts
2. * 3 Tbs. nama shoyu or soy sauce
3. * 5 dried apricots
4. * 1½ cups chopped tomatoes
5. * ¼ cup thinly sliced green onion
6. * 2 Tbs. organic raw apple cider vinegar
7. * 1 Tbs. peeled and minced fresh ginger
8. * ½ cup diced cucumber or zucchini
9. * 1 jalapeño chile, seeded and minced (2 Tbs.)
10. * 2 Tbs. lime juice
11. * 2 Tbs. chopped cilantro
12. * 1 Tbs. raw agave nectar
13. * ¼ tsp. cayenne pepper, or to taste

Steps

1. 1. Stir together sprouts and nama shoyu, and let marinate while you prepare soup.
2. 2. Soak apricots in bowl of boiling water 5 minutes. Drain.
3. 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.