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Hot-and-Sour Soup




Source of Recipe


Natural Health January/February, 2001


Recipe Introduction


Hot-and-Sour Soup with Spinach, Tomatoes, and Rice Noodles


List of Ingredients




6 cups vegetable broth
4 medium garlic cloves, lightly smashed and peeled
1 2-inch piece unpeeled fresh gingerroot, cut into
1/4-inch rounds and lightly smashed
2 star anise pods
2 tablespoons low-sodium soy sauce
1 teaspoon granulated cane juice (such as Sucanat)
6 ounces thin rice noodles (rice vermicelli)
1 large tomato, cored and cut into 12 wedges
24 fresh mint leaves, cut crosswise into thin strips
4 cups stemmed spinach leaves, torn into bite-size pieces
1 medium jalape¤o chile, stemmed, seeded, and minced
1/4 cup lime juice

Recipe



1. Bring broth, garlic, ginger, star anise, soy sauce,
and granulated cane juice to a boil in medium saucepan. Reduce heat to medium, cover, and simmer about 15 minutes. Remove solids with slotted spoon and discard.

2. Meanwhile, bring 2 quarts of water to a boil in a large saucepan. Remove from heat, add rice noodles, and let sit, stirring occasionally, until tender, about 5 minutes. Drain and distribute noodles among four large soup bowls. Divide tomato wedges and mint leaves among bowls.

3. Stir spinach into broth and cook just until wilted, about 1 minute. Stir in chile and lime juice. Ladle spinach and broth into bowls with noodles and serve immediately.