Delightful gourmet raw vegan recipes like this raw food Chinese soup recipe can help keep a raw food diet going. The familiar flavors and textures of a familiar hot and sour soup can satiate the senses. You may want to allow this raw vegan soup to sit for 20 or 30 minutes before serving so that the flavors have time to meld. If you allow it to sit overnight in the refrigerator you will see a powerful effect on the flavor. Then simply reheat to room temperature or until it is slightly warm to the touch. Enjoy your raw food Chinese hot and sour soup!
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 1 cup diced shiitake mushrooms
- 3 tablespoons Nama Shoyu
- 4 dried apricots
- 3 cups water
- 1 1/2 cups chopped tomatoes
- 1 tablespoon minced ginger
- 2 tablespoons raw apple cider vinegar
- 1 tablespoon agave nectar, or to taste
- 1/4 cup thinly sliced green onion
- 1 hot chili pepper, seeded if desired, and thinly sliced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons minced fresh cilantro
- 1/2 cup diced zucchini
- Additional cayenne pepper, if desired
Preparation:
Allow the diced shiitake to marinate in the Nama Shoyu and soak the apricots in 1/2 cup of the water. Allow both to sit while you prepare or gather all of the other ingredients. The apricots need about 20 minutes to soak.
Blend the apricots along with their soaking water, the tomatoes, ginger, apple cider vinegar, and agave nectar together in a blender on high speed for about 15 seconds. Once the apricots and tomatoes seem thoroughly blended, slowly add the remaining 2 1/2 cups water through the top with the blender on low speed. When the mixture is creamy and brothy, transfer it to a bowl and add the remaining ingredients.
Adjust the flavors to your liking, you may wish for more heat or sweetness. Either serve immediately or allow to sit and marinate as long as overnight.