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Jackfruit Hot and Sour Soup

A plant-based take on a spicy and savory soup, originating in the Sichuan region of China.

Total Time: 40 minutes

Servings: 6

Ingredients

4 cups vegetable stock

2 Tbsp regular soy sauce

1 tsp dark soy sauce

2 Tbsp siracha sauce

2 Tbsp white vinegar

1 Tbsp chili garlic sauce

½ tsp white pepper

1 tsp brown sugar

1 tsp sesame oil

⅛ tsp kala namak (black salt for "eggy" flavor)

3 cups DOLE Shredded Young Green Jackfruit in Brine, drained

¾ cup carrots, thinly sliced

½ cup red bell pepper, julienned

⅔ cup turnip, peeled and diced

1 cup zucchini, julienned

2 spring onions, sliced

In a pot, on medium heat bring the stock to a simmer. Add in the regular soy sauce, dark soy sauce, sriracha sauce, vinegar, chili garlic sauce, white pepper, brown sugar, sesame oil, and black salt. Stir to combine.
Then put in the jackfruit, carrot, bell pepper, turnip, zucchini, and white part of spring onion. Bring to a boil.
Lower the heat, and stir. Let soup simmer for 2-3 minutes.
Turn off the heat and add the green part of the spring onion.
Serve hot with additional soy sauce, sriracha sauce, and vinegar and chili mix on the side.