Sweet and Sour Vegetable Soup

Plant-based | Chinese-inspired | 30 minutes | Light

Bright aromas and bold flavors in this Chinese-inspired soup. Tart lemon juice mingles with umami-rich soy sauce, sweet maple syrup, and brown rice vinegar. Sichuan pepper adds a unique tingling sensation that enhances the other flavors.

Ingredients

Ingredient	Amount	Notes
Shiitake mushrooms	1 cup	Sliced
Carrots	1 cup	Thinly sliced
Red bell pepper	1	Sliced
Fresh ginger	1 tbsp	Grated
Garlic	6 cloves	Minced
Baby bok choy	1 cup	½-inch slices
Sichuan pepper flakes	2 pinches	Optional, divided
Pure maple syrup	¼ cup
Brown rice vinegar	3 tbsp
Reduced-sodium soy sauce	2 tbsp	Or tamari
Arrowroot powder	2 tbsp
Lemon juice	1 tbsp
Fresh cilantro	3 tbsp	Chopped, optional

Method

Sauté vegetables: Heat wok or large nonstick skillet over high. Add mushrooms, carrots, bell pepper, ginger, and garlic. Cook 5-7 minutes until lightly cooked, stirring frequently and adding water 1-2 tablespoons at a time as needed.
Add bok choy: Stir in bok choy and a pinch of Sichuan pepper flakes (if using). Cook about 2 minutes until bok choy turns bright green. Add 7 cups water. Bring to boiling.
Make sauce: Meanwhile, in small bowl whisk together remaining pinch of Sichuan pepper flakes, maple syrup, vinegar, soy sauce, arrowroot powder, and lemon juice.
Finish: Stir sauce mixture into soup. Return to boiling; turn off heat. Sprinkle with cilantro and additional Sichuan pepper flakes if desired.

Tips

Sichuan pepper: This creates a numbing, tingling sensation that enhances flavors. Optional if you prefer.

Make it a meal: Add brown rice noodles

Extra veggies: Snow peas, corn, or water chestnuts work great

Storage

Refrigerate: Up to 4 days
Note: Soup may thicken; add water when reheating

Nutrition (per serving, 4 servings)

Calories: ~104
Protein: 3g
Carbs: 24g
Fiber: 3g
Fat: 0.4g

Adapted from: Darshana Thacker / Forks Over Knives

Prep: 30 min | Cook: 25 min | Serves: 4