Last weekend I picked up a whole bunch of fresh baby bok choy. I wanted a little bit for a stir fry I was planning on making, but the vendor at the Farmer’s Market was only selling them by the bundle. Since a bundle was only $2, I went with the bok choy and decided that I would have to identify a second use for it.

More and more I am becoming a fan of spicy foods. Don’t get me wrong, I still sweat at the sight of a jalapeno and a spicy curry dish will send me reaching for the water pitcher. But I am slowly coming to embrace a little kick in my meal. Lately I’ve been putting crushed red pepper flakes on all of my pizza, and it is delicious. Given my spicy food kick and all the bok choy burning a hole in my fridge: it really only made sense to put together hot n’ sour soup. I found a couple of recipes for hot n sour soup, and all of the vegan versions just ignored the egg that is whisked in to the omnivorous versions, so I took that route as well. Recipe is after the jump.Hot n’ Sour Soup

1/2 tsp. olive oil (just enough to coat the pan)

3 cloves of minced garlic

1 TBSP. minced ginger

1/4- 1/2 tsp. red pepper flakes (depending on how much you can handle)

2 c. vegan vegetable broth

1 c. water

1 TBSP soy sauce

1 TBSP rice vinegar

1 tsp sugar

1/2 tsp black pepper

1/2 a can of bamboo shoots

half a package of crimini mushrooms, sliced

1 c. packed baby bok choy

  1. In a sauce-pan or soup pot, sautee the garlic and ginger in olive oil for a minute. Add the mushrooms and continue to cook over medium-high heat until they sweat. You can add a pinch of salt if you want to help them along.
  2. Stir in the rest of the ingredients except the bok choy and bamboo shoots. Bring the mixture to a boil and then reduce the heat, letting it simmer for 5 minutes.
  3. Add the bok choy and bamboo shoots and cook for 10 more minutes. Serve hot.

Variations: try adding some tofu chunks