This soup is very low-calorie, low fat, high in protein, and packed with vegetables.
Another perk? The ginger and the shiitake are said to be a boost to the immune system.
Hot and sour soup (makes 4-6 servings)
1/2 cup dried shiitake mushrooms, soaked for 20 minutes in hot water and drained
4 ounces seitan, cut into thin strips
a 6-ounce can of bamboo shoots, drained, rinsed, and cut into thin strips
2 garlic cloves, minced
1 tablespoon peeled and minced ginger
4 cups vegetable stock
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon hot chili paste
salt and pepper, to taste
2 eggs, beaten (vegans can just leave these out; they are not even in the original recipe)
1/2 cup frozen peas, thawed
2 tablespoons chopped scallions
1 tablespoon toasted sesame oil
1.) Place all ingredients except the eggs (if using), peas, scallions, and sesame oil into a slow cooker.
2.) Cook on low for 6 hours. At the end of that, stir in the remaining ingredients.
Note: The original recipe for this comes from Fresh from the Vegetarian Slow Cooker.