Szechuan Vegan Hot N Sour Soup

Hot n sour soup considered to be both Mandarin and Szechuan cuisines and everyone knows this soup too and make it very often too. But since I have health issues going in my family , we try to be more vegan and eat more healthy so this is a fantastic soup which suits for winter but hey we can have it on hot summer day , sipping a spoonful of soup in Air condition room. Who is going to stop us right? so enjoy this quick vegan hot n sour soup.

Ingredients : 

1 tablespoon sesame oil or toasted sesame oil

2 teaspoons minced garlic

1 tablespoon peeled and minced fresh ginger

1 hot chili pepper, seeded and diced, or cayenne pepper, to taste

6 cups water or vegetable broth ( I use broth)

1 cup sliced mushrooms (try straw or shiitake)

1 8-ounce can bambooshoots

1 cup chopped tomatoes

1 cup chopped small zucchini

1 cup chopped small carrots

1 tablespoon agave nectar or organic sugar

1/4 cup, plus 2 tablespoons rice vinegar

2 tablespoons arrowroot powder dissolved in 1/2 cup cold water

Half a 14-ounce package extra-firm tofu, grated (optional)1/4 cup, plus 2 tablespoons soy sauce, or to taste

1/4 cup diced green onion

Method:

Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chili pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, and mixed vegetables and cook for 10 minutes, stirring occasionally.

Add the agave, vinegar, and arrowroot mixture, and gently stir until soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender.
Add the green onion and mix well before serving.

Inspired from here

Had it along with my Chinese dinner of  Stir fry green beans, tofu with vegetables, fried rice and chill Gobi with gravy