The Atlanta Journal-Constitution
CHINESE HOT AND SOUR SOUP
This soup has a satisfying balance of salty, sour and mildly spicy flavors. It’s also a nice introduction to seitan, a meat substitute made from wheat gluten and available at most grocery stores. You could substitute chicken or shrimp, if you didn’t need to stay plant- based. Napa cabbage is a nice choice here, because the leaves are tender and cook quickly. This soup makes a warm dinner in less than 30 minutes.
2 tablespoons vegetable oil
2 cups finely diced traditional seitan
1 ½ teaspoons hot sauce
6 cups vegetable broth
½ medium head Napa cabbage, cored and shredded ( about ¾ pound)
¾ cup sliced shiitake mushrooms
1 ( 8- ounce) can bamboo shoots, drained 2 tablespoons soy sauce
2 tablespoons distilled white vinegar ¾ teaspoon red pepper flakes ¾ teaspoon salt
¼ cup water
2 tablespoons cornstarch
3 medium scallions, trimmed and sliced 2 teaspoons chili oil
In a large saucepan, heat the vegetable oil at medium- high. When it is shimmering, add the seitan and saute until crisp, stirring frequently for about 5 minutes. Reduce the heat to low and add the hot sauce, stirring well to coat. Cook for 1 more minute, then remove the seitan from the saucepan and set aside.
In the same saucepan, over medium heat, combine the vegetable broth, cabbage, mushrooms, bamboo shoots, soy sauce, vinegar, red pepper flakes and salt. Bring to a slow simmer and cover. Simmer for 15 minutes. Add the reserved seitan.
In a small bowl, whisk together the water and cornstarch, then slowly stir into the soup. Heat just until the soup thickens. Top each serving with scallions, and drizzle with chili oil.
Serves six.
Per serving: 210 calories ( percent of calories from fat, 32), 22 grams protein, 16 grams carbohydrates, 3 grams fiber, 8 grams total fat ( 1 gram saturated), no cholesterol, 692 milligrams sodium. Adapted from “The Spicy Plant- Based Cookbook,” from Adams Media ( Simon & Schuster, $ 16.99).