Easy Vegetarian Hot and Sour Soup

This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.

Close up shot of vegetarian hot and sour soupHot and Sour Soup Recipe

When Mike and I were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. I immediately came home and got to creating a recipe similar to hers because I knew you all would love it as much as I did. It’s such a comforting and hearty weeknight dinner, AND it’s makes great leftovers!

There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.

Easy hot and sour soup in a pot

What is in hot and sour soup?

The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.

Our Approach to Hot and Sour Soup

Veggies make up the the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but you can substitute whatever you have on hand. The soup is slightly thickened using a bit of arrowroot and then some scrambled eggs are added in to make fine “ribbons”. Wait until the end to add white vinegar and ground white pepper so that those flavors really shine through!

Additional Options for this Easy Soup

  • Add tofu (I generally avoid soy, but occasionally will use non-go tofu if it fits a recipe, like this soup.)
  • Red pepper flakes to add a bit more heat to it
  • If you wanted to add more protein chicken or pork would work well here

Two portions of cooked Hot and sour soup recipe

What You Need to Make this Recipe

  • 1 tablespoon avocado oil
  • 5 ounces shiitake mushrooms
  • 1 onion
  • 3 garlic cloves
  • 1” piece ginger
  • 2 large carrot
  • 2 cups shredded brussels sprouts (look for pre-shredded in the produce)
  • 1 small napa cabbage
  • 1 medium zucchini
  • 6 cups chicken bone broth or veggie stock
  • 1 teaspoon fish sauce (optional, leave out for vegetarian)
  • 1 tablespoon arrowroot
  • 1/4 cup coconut aminos (soy sauce substitute)
  • 3 eggs
  • 1/4 cup white vinegar
  • 1 teaspoon white pepper (this is what makes it “hot”)
  • 2 scallions, for garnish
  • Cilantro, for garnish
  • 1 cup firm tofu (optional)
  • Red pepper flakes and salt

If you like this easy soup recipe, try these others:

Hot and Sour Soup

Prep Time 00:05 Cook Time 00:30 Total Time 00:35 Serves 4

Ingredients

  • 1 tablespoon and 1 teaspoon avocado oil, divided
  • 5 ounces shiitake mushrooms, sliced
  • 1 onion, small dice
  • 1 teaspoon fine sea salt
  • 3 garlic cloves, minced
  • 1” ginger, grated
  • 2 large carrot, cut into matchsticks
  • 2 cups shredded brussels sprouts (see note)
  • 1 cup napa cabbage, finely sliced 
  • 1 medium zucchini, cut into matchsticks
  • 6 cups chicken bone broth or veggie stock
  • 1 teaspoon fish sauce (optional, leave out for vegetarian)
  • 1 tablespoon arrowroot
  • 1/4 cup coconut aminos
  • 3 eggs, beaten and whirled in
  • 1/4 cup white vinegar
  • 1 teaspoon white pepper
  • 2 scallions, sliced thin, for garnish
  • Cilantro, for garnish
  • 1 cup firm tofu, drained and diced (optional)
  • Red pepper flakes, to taste 

Directions

  1. Heat a large heavy bottomed pot over medium high heat and add oil.
  2. Cook mushrooms until all the liquid has evaporated, about 5 minutes.
  3. Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
  4. Add garlic and ginger, cook 1 minute.
  5. Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
  6. Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
  7. In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
  8. In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
  9. Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
  10. Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.

Recipe Notes

  1. Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
  2. I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Lemon Parmesan Chicken with Zucchini Noodles

This Lemon Parmesan Chicken with Zucchini Noodles is a perfect easy weeknight meal that comes together quickly and is packed with flavor! It’s a fabulous chicken zucchini pasta recipe that is light, low carb, and so yummy. Made in partnership with Green Giant and their new Veggie Spirals!

Chicken Lemon Parmesan

Lemon Parmesan Chicken with Zucchini Noodles

I am so excited to partner with Green Giant today and to work with their new Veggie Spirals for this dish! If you’re busy like the rest of us, these veggie spirals are a perfect swap-in for traditional pasta and are super convenient! You don’t need to grab your spiralizer and your veggies, it’s all ready to go for you!

Lemon Parmesan Chicken Recipe with Veggie Noodles

Green Giant Veggie Spirals™ are made with only the vegetable, are naturally gluten-free, and come without sauce or seasoning, so you can prepare them just the way you like! They come in beet, butternut squash, carrot, and zucchini and are great for throwing together a quick and healthy meal. I know my non-cooking hubby will be pulling these out of the freezer when he has to cook for himself!!

These lemon garlic noodles are:

  • Creamy
  • Bright
  • Flavorful
  • Veggie Packed
  • Low Carb
  • A perfect healthy weeknight meal!

Parmesan Lemon Chicken with Spiralized Zucchini Noodles

If you like this veggie-packed dinner, try these other spiralized pasta favorites:

Creamy Lemon Parmesan Chicken

Watch the video:

Lemon and Parmesan Chicken with Zucchini Noodles

Prep Time 00:05 Cook Time 00:15 Total Time 00:20 Serves 2

Ingredients

  • 2 packages Green Giant Veggie Spirals
  • 1-1/2 lbs. boneless skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon oil
  • 4 garlic cloves, minced
  • 2 teaspoon dried oregano
  • 2 tablespoon high-quality butter 
  • 2 teaspoon lemon zest
  • 2/3 cup broth
  • 1/3 cup parmesan
  • Lemon slices, for garnish
  • Parsley, for garnish

Directions

  1. Cook zucchini noodles according to package instructions. Drain well.
  2. Heat oil in large skillet over medium heat. Season chicken with salt and pepper and brown chicken pieces, about 3-4 minutes per side depending on the thickness. Cook in batches if necessary. Remove chicken from pan.
  3. To the skillet, add garlic, and cook until fragrant about 30 seconds.
  4. Add butter, oregano and lemon zest. Pour chicken broth to deglaze making sure to scrap up all the browned bits on the bottom of the pan.
  5. Turn heat to medium-high to bring sauce and chicken up to a boil. Immediately lower the heat and stir in the parmesan cheese. Place chicken back in pan and let gently simmer for 3-4 minutes, or until sauce has slightly reduced and thickened up. Taste and adjust seasoning.
  6. Serve warm over zucchini noodles garnish with parsley and lemon slices.

Recipe Notes

  • For Whole30, replace butter with ghee and omit Parmesan cheese.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Green Giant. All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!

Antipasto ‘PASTA’ Salad

Today’s post is really really good. I mean really good.

I’ve teamed up with KitchenAid® and Porch.com to bring you not only an awesome recipe, but a chance to win your very own KitchenAid® Stand Mixer and Spiralizer Attachment. See? I told you it was a good day!

But first… this ‘Pasta’ Salad.

Summer is in full-force and by that I mean the best produce EVER. Zucchinis, Summer Squash, Tomatoes. Give me ALL of the summer produce! I just cannot get enough.

This Antipasto ‘Pasta’ Salad is the perfect way to use up your summer veggies, plus it is packed with TONS of delicious flavor.

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So. Much. Goodness.

standmixer

 

Did I mention I am in love with my new KitchenAid® Stand Mixer? I mean it’s just a wonderful kitchen tool. 

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And THEN I got the spiralizer attachment. It has 4 different blades, fits right on the front of your stand mixer, and BOOM! Perfect spiralized veggies. 

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Spiralize-and-devour! Kind of my new motto.


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[yumprint-recipe id=’301′] 

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GIVEAWAY

Porch teamed up with KitchenAid® to bring you an AWESOME giveaway. Enter to win your very own KitchenAid® Stand Mixer AND the Spiralizer Attachment! 

ENTER: http://bit.ly/1IXgdsI #SpiralizeaClassic 

Contest dates: August 18-30, winner is announced on August 31st!


 This is a sponsored post with Porch.com and KitchenAid®. I was not compensated but received product for this post. As ALWAYS, all opinions on Lexi’s Clean Kitchen are 100% my own. My sponsors help make LCK possible!

Antipasto 'Pasta' Salad

Prep Time 20 min Total Time 0:20

Ingredients

    For the noodles

    Everything else

    • 1/2 cup - 1 cup pepperoni
    • 1/2 cup - 1 cup salami, cubed
    • 1/2 - 1 cup cup fresh mozzarella
    • 1/2 cup roasted red peppers
    • 1/4 cup roasted garlic
    • 1/2 cup broccoli florets, finely chopped

    Dressing

    Directions

  • Using your KitchenAid® Spiralizer Attachment, spiralize veggies and set aside
  • Chop all meat and additional veggies and place in the bowl
  • In a separate bowl, whisk together dressing ingredients
  • Pour over salad
  • Taste and adjust spices as desired
  • Serve immediately
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Easy Scallop Pasta

    Good moooorning!

    This year I joined a local CSA and cannot believe it has taken me this long to get involved in one. So many of you ask how to shop and eat clean on a budget, and I highly recommend joining a local CSA to help with your shopping. For the money we spent for the 20 weeks, the amount of produce we get weekly is AMAZING. I am making all the fresh veggies with dinner. And lunch. And breakfast!

    Like this delicious summer squash pasta.

    Probably one of the easiest, most delicious, light dinners around.

    Perfect for SUMMER!

    EasyScallopPasta

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    Fresh basil.

    Fresh squash.

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    My hand model Mike helping me mix up the delicious summer-y sauce.

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    And here you have it, easy scallop ‘pasta’!

    EasyScallopPasta6And if you’re like me, I can’t get enough of the sauce. I pour it ALL on!

    [yumprint-recipe id=’298′]EasyScallopPasta7

    EasyScallopPasta3

    EasyScallopPasta2

    This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

    What is your favorite Summer dinner?

    Roasted Garlic Chicken and Veggie Primavera

    Happy Healthy Food Friday! Celebrating one of my favorite veggies, zucchini, with this delicious low-carb Roasted Garlic Chicken and Veggie Primavera!


    Health Benefits of Zucchini

     

    This week I’m thinking of my most recent getaway this past long weekend, where we ended up on a local farm filled with tons of fresh produce. I, of course, was a kid in a candy shop and took home an abundance of goodies. Let’s start with zucchini. At this point, if you’ve been around the blog a while, you know my favorite way of using zucchini is making pasta dishes! Zucchini linguine, or “zoodles,” have become widely popular due to the amazing Spiralizer.

    Zucchini linguine is an awesome way to have those pasta dishes you love, completely guilt-free.

    Roasted Garlic Chicken and Veggie Primavera

    Roasted garlic, delicious olive oil, Himalayan sea salt, a hint of spice, and fresh parmesan cheese. Flavor heaven.  

    Roasted Garlic Chicken Veggie Primavera

    I was selected by American Express to contribute to their Tumblr community. As such, I was paid for my services, but all opinions in general and about American express are my own.

    Roasted Garlic Chicken Veggie Primavera

    Roasted Garlic Chicken Veggie PrimaveraAroundtheweb

    Chocolate Chip Zucchini Muffins

    Hearty Bolognese with Zucchini Linguine 

    Zucchini Fries

    Eggplant Meatballs

    Zucchini Chocolate Chip Cookies from Tasty-Yummies

    Spinach Zucchini Noodle Lasagna from Inspiralized

    Zucchini Fritter Cups from PaleOMG

    Lemon Poppyseed Zucchini Bread from With Food and Love

    Spiralized Pesto Pasta from Brittany Angell

    Zucchini Summer Skillet with Poached Eggs from How Sweet Eats

    Spinach and Ricotta Stuffed Zucchini from The Healthy Maven

    Shrimp and Zucchini Stir Fry from Cookin’ Canuck

    Zucchini Chips from The Copper Collective

    Zucchini Ribbon Salad with Olives and Mint from Gourmande in the Kitchen

    How do you zucchini?! What foods have you eaten on vacation that you HAD to come home and recreate?

    Roasted Garlic Chicken and Veggie Primavera

    Prep Time 15 min Cook Time 45 min Total Time 1:00 Serves 4

    Ingredients

    Veggies

    • 2 cups broccoli rabbe
    • 1 white onion, sliced
    • 1 cup organic spinach
    • 2 cups cherry tomatoes
    • 4 cups zucchini, spiralized
    • Any other veggies of choice

    Directions

    1. Preheat oven to 400°F.
    2. Cut the very top off the garlic head, exposing a bit of each clove and place on a small piece of foil. Drizzle 1 teaspoon extra-virgin olive oil on the head of garlic and wrap. Bake for 35-40 minutes or until the garlic head is golden brown.
    3. In a medium skillet, heat 1 tablespoon of oil over medium heat.
    4. Add in 1 crushed garlic clove and red pepper flakes, let heat for 1 minute until fragrant.
    5. Pat chicken dry and season with salt and pepper. Add chicken to pan and cook for 5-7 minutes or until fully cooked and no pink remains.
    6. Remove pan from heat and set aside.
    7. In a separate skillet, heat 2 teaspoons of olive oil over medium heat. Add sliced onion, tomatoes, spiralized zucchini and broccoli rabe. Cook until the onion is translucent and the broccoli rabe is fork tender.
    8. Sprinkle vegetables with salt, garlic granules, and a pinch of red pepper flakes.
    9. Add the spinach to the pan with the onion, tomato, spiralized zucchini, and broccoli rabe. Sautè just until the spinach starts to wilt.
    10.  Place vegetables and chicken in a desired serving bowl. Top with additional sea salt, fresh parmesan cheese, roasted garlic, freshly ground pepper, and red pepper flakes. Serve warm!

    Recipe Notes

    • Spiralizer I use: click here 
    • If your zucchini noodles are watery after cooking, drain them before adding them to your desired serving bowl!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Oven-Baked Zucchini Fries

    These Oven-Baked Zucchini Fries are low-carb, paleo-friendly, flavorful, and the perfect side dish to any accompany any meal!

    Paleo Low-Carb Zucchini Fries

    I love… french fries. There I said it! What I love even more is making healthy options for my fries so I don’t ever feel the need to indulge in the bad ones. These zucchini fries are PACKED with flavor and beyond crispy on the outside. They make the perfect side dish any night of the week!

    Paleo Low-Carb Zucchini Fries

    Oven-Baked Zucchini Fries

    Prep Time 00:10 Cook Time 00:25 Total Time 0:35 Yields 3

    Ingredients

      Oven-Baked Zucchini Fries

      Roasted Garlic Dipping Sauce

      Directions

      1. Preheat oven to 425 °F and line a baking sheet with parchment paper.

      3. Cut zucchini into thick slices and pat dry with a paper towel.

      4. In a large mixing bowl, mix almond meal, Italian seasoning, red pepper flakes, garlic powder, salt, pepper, and parmesan if using.

      5. In a separate shallow bowl crack eggs and whisk together.

      6. Dip zucchini strips into egg, then dredge in 'breadcrumb' mix. Make sure they are well coated.

      7. Lay flat on baking sheet. Bake for 25 minutes, flipping half way to ensure even baking until they are golden brown and crispy.

      9. While zucchini fries are baking prepare the roasted garlic dip. Slice the end off the garlic cloves and place in a ramekin or small baking dish. Pour 1/2 teaspoon of extra-virgin olive oil over garlic. Cover with tinfoil and place in the oven with the zucchini fries. Roast the garlic for 20-25 minutes, or until soft.

      7. In a bowl whisk together mayo, roasted garlic, lemon juice, salt, pepper, and red pepper flakes. Taste and adjust seasoning as desired. Place in serving dish of choice and set aside.

      8. Serve the zucchini fries warm with the roasted garlic dip and other dips of choice. I love dipping these in marinara sauce!

      Recipe Notes

      Updated: 3/1/2017

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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Paleo Low-Carb Zucchini Fries

      Paleo Low-Carb Zucchini Fries