Hunan-Style Tomato, Potato, and Cauliflower Soup with Chili Peppers
1 min readCauliflower is one of the most beloved vegetables in Hunan, where the beautiful white heads grow prolifically. For a delicious meal-in-a-bowl soup, add some cubed tofu to the simmering broth.
MAKES 4 TO 6 SERVINGS
1 tablespoon peanut oil
1 to 2 fresh red chili peppers, seeded and thinly sliced
1 tablespoon chopped fresh ginger
2 large cloves garlic, finely chopped
1 pound boiling potatoes, peeled, cut into small dice
1 pound cauliflower (about 1⁄2 medium head), cut into bite-size pieces
2 medium tomatoes (about 6 ounces each), peeled, seeded, and chopped
4 cups reduced-sodium vegetable broth
2 cups water
1 to 2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1⁄4 teaspoon salt, or to taste Freshly ground black pepper, to taste
2 scallions, white and green parts, thinly sliced
1 tablespoon toasted (dark) sesame oil
1 teaspoon Chinese chili paste, or to taste
2 teaspoons cornstarch mixed with 2 teaspoons water
In a wok or large deep-sided nonstick skillet, heat the oil over medium-high heat. Add the chili pepper, ginger, and garlic and cook, stirring constantly, 1 minute. Add the potatoes, cauliflower, and tomatoes and cook, stirring, 2 minutes. Add the broth, water, soy sauce, sugar, salt, and black pepper and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes are tender but not mushy, 20 to 30 minutes. Add the scallions, sesame oil, chili paste, and cornstarch mixture; cook, stirring constantly, until thickened, 1 to 2 minutes. Serve warm.
{PER SERVING} Calories 248 • Protein 17g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 33g • Dietary Fiber 9g • Sodium 850mg
