I love that we are getting back into soup season. Who doesn’t love a hot bowl of soup at the end of a long day? Especially when the weather turns cooler. I happen to love hot and sour soup. I love it so much that sometimes I would go to a Chinese restaurant just to get a bowl of hot and sour soup. Since it is detox week I decided to come up with my own recipe. A healthier version, loaded with veggies. The hot and sour can be adjusted to your liking. Just cut my amounts for vinegar and chili paste in half and add more if you would like.

Keeping with the theme of making things easier I used precut tri color coleslaw mix and a kaleslaw salad mix. The “kaleslaw” has broccoli, kale, radicchio, carrots and red cabbage.

Let’s get cooking!

Broth Ingredients:

4 qts of low sodium organic vegetable broth
2-4 tbsp of Braggs liquid aminos (tastes like soy sauce but is gluten free)
2 heaping tbsp of minced garlic
2 heaping tbsp of minced ginger
2.5-3 cups chopped mushrooms- I used a combo of shitake and baby portabello mushrooms

Put all of the above ingredients in a pot and bring to a boil. Turn down to a simmer for 20 minutes. Time to add in the veggies and our hot and sour components.

Rest of Ingredients:

1 bag of tricolor coleslaw mix
1 bag of kaleslaw
1 can of bamboo shoots (drain before adding to broth)
1.5 cups of chopped green onion
3-6 tbsp rice wine vinegar
3-5 tbsp of chili paste
1 tbsp of minced garlic (I know more garlic but it works)


1 lb of super firm organic tofu. Diced into small cubes and cooked on high heat with a tbsp of coconut oil until crispy. Add this into the soup. Yum!

Top with fresh bean sprouts and enjoy. At this point you can add more chili paste, vinegar and soy sauce if you want. I found it was spicy and savory enough but I like a bit more sour so I just drizzled in a tiny bit more of the vinegar into my bowl.

I will be making this soup a lot this fall and winter.