Description

Based on Chinese food traditions, this delicious, healthful Winter Melon Mushroom Soup with Seitan is a vegan meal that soothes the mind, body, and soul.

Ingredients

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4 cups vegetable broth
3 cups water
1 ½ tablespoons rice vinegar
2 tablespoons soy sauce
2 pounds (including peel) winter melon, peeled, cubed
2 medium carrots, sliced
8 ounces wood ear mushrooms, sliced (may substitute for a different mushroom)
2-inches fresh ginger, shredded
2 cloves garlic, minced
8 ounces seitan, chopped (make seitan from scratch here)
2 tablespoons cornstarch
¼ cup water
4 green onions, sliced
1 chili pepper, sliced

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Instructions

Add broth, 3 cups water, rice vinegar and soy sauce to a large pot and heat until it comes to a boil.
Add cubed winter melon, sliced carrots, sliced mushrooms, shredded ginger, minced garlic, and chopped seitan.
Stir well, cover, and simmer over medium heat for about 20-25 minutes, until vegetables are tender.
Mix cornstarch with ¼ cup water and stir into soup, cooking for a few minutes until mixture thickens.
Pour into bowls. Garnish with green onions and chili pepper slices. Serve immediately.
Makes 12 servings (about 1 cup each).

Notes

To make this recipe gluten-free, use tofu instead of seitan and gluten-free soy sauce.

If you can’t find winter melon, substitute winter squash, such as butternut or acorn.

If you can’t find wood ear mushrooms, use any type of mushroom, such as shiitake, brown, or white mushrooms.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Soup
Cuisine: American