Hot-and-Sour Summer Soup

Yield: Serves 4



  • 2 tbsp olive oil
  • 1 cup chopped onions
  • 3 cups diced turnips
  • 2 cloves garlic, minced
  • 1 cup sliced shiitake mushrooms
  • 1 piece dried ginseng root
  • 5 cups stock
  • 3 tbsp soya sauce
  • 3 tbsp herbed vinegar
  • 1 tbsp burdock syrup
  • 1/4 cup fresh chopped parsley
  • 1/4 cup hot sauce


  • 1 carrot, cut into matchsticks
  • 8 oz firm tofu, cut into 1/2-inch (1cm) cubes
  • 1/4 chopped green onions
  • 1/4 cup chopped fresh coriander


  1. In a large saucepan, heat oil over medium heat. Add onions and saute for 5 minutes or until 5 minutes. Stir in turnip and garlic, cook another 5 minutes. Stir in mushrooms, ginseng, stock, soy sauce, vinegar, and syrup; cover and simmer for about 25 minutes or until vegetables are tender. Stir in parsley and hot sauce.
  2. Remove ginseng root; chop fine and return to soup.
  3. Divide garnish among 4 bowls; ladle hot soup over.


If you have the time in step 1, simmer this soup on low heat for 2 or 3 hours instead of 25 minutes. Keep the lid on in order to trap water soluble nutrients that would otherwise escape in the steam.


Substitute: Burdock or dandelion for ginseng; Molasses or maple syrup for burdock syrup.

Add: 10 oz package fresh spinach, coarsely chopped, in the last 3 minutes.

Omit: Ginseng if unavailable.

Recipe Source: Healing Herbs Cookbook by Pat Crocker