Don’t be intimidated by the long list of ingredients here. It’s an easy soup to make, doesn’t take long to cook, and is full of exciting textures and flavors. Thanks to Neil Trager, who gave me this recipe many moons ago.

　　

Ingredients

6 servings

　　6 dried shiitake mushrooms

　　1 tablespoon light olive or peanut oil

　　1 teaspoon dark sesame oil

　　1 medium onion, quartered and sliced

　　2 or 3 stalks bok choy or 2 large celery stalks, sliced diagonally

　　One 14- to 16-ounce can salt-free diced tomatoes, undrained

　　1 cup fresh white mushrooms, coarsely chopped

　　4 cups water

　　1/2 teaspoon black pepper or lemon pepper

　　1 cup snow peas, cut into 1-inch pieces

　　One 15-ounce can baby corn, undrained

　　3 to 5 tablespoons rice vinegar, to taste

　　Chili oil, cayenne pepper, or Asian hot sauce, to taste

　　2 tablespoons reduced-sodium soy sauce

　　8 ounces extra-firm tofu, cut into 1/2-inch dice

　　2 scallions, white and green parts, minced

　　2 tablespoons cornstarch

　　

Step 1

Place the dried mushrooms in a bowl to soak with about 1 cup boiling water and set aside until needed.

　　

Step 2

Heat both oils in a soup pot. Add the onion and sauté over low heat until golden. Add the bok choy, tomatoes, white mushrooms, water, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the bok choy is tender-crisp, about 5 minutes.

　　

Step 3

Meanwhile, trim and discard the tough stems of the soaked mushrooms, reserving the broth. Slice the caps. Add them with their broth to the soup.

　　

Step 4

Add the remaining ingredients except the cornstarch. Taste frequently as you add the vinegar and hot seasoning. Simmer over very low heat for 5 minutes longer.

　　

Step 5

Dissolve the cornstarch in 1/4 cup water. Slowly drizzle into the soup while stirring. Simmer over very low heat for another 2 to 3 minutes. Remove from the heat and serve at once.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 134

　　

Step 8

Total fat: 6g

　　

Step 9

Protein: 6g

　　

Step 10

Fiber: 5g

　　

Step 11

Carbohydrate: 18g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 380mg

　　Vegan Soups and Hearty Stews for All Seasons