Featured Recipe: Corn & Edamame Hot & Sour Soup (GMO-Free, Egg-Free, Vegan)

Featured Recipe: Corn & Edamame Hot & Sour Soup (GMO-Free, Egg-Free, Vegan)

Hot, Sour and entirely GMO-Free - there’s no better way to warm the spirits on a Fall day than with a simmering bowl of this vegan, gluten-free soup!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup
Cuisine: Vegan
Servings: 14 Servings


  • 1 Pack “Green Organic” Frozen Edamame (500g)
  • 5 Cobs Organic Fresh Corn (2 ½ Cups Off the Cob)
  • 1 Cup Organic Carrots (Sliced)
  • 6 Organic Baby Bok Choy (Chopped)
  • 10 Organic White Mushrooms (Quartered or Sliced)
  • 1 Pack “Wildwood” Organic Firm Sprouted Tofu (397g)
  • 2 L “Imagine Organic” Vegetable Broth
  • 1 L Filtered Water
  • 0.5 Cup “Eden” Brown Rice Vinegar
  • 3 tbsp “Emile Noel” Organic Toasted Sesame Oil
  • 0.25 Cup “Wan Ja Shan” Organic Gluten-Free Tamari
  • 2 tbsp Chili Flakes
  • Sea Salt to taste
  • 0.5 tsp Black Pepper
  • 0.25 Cup Organic Dried Onion Flakes
  • 0.5 Cup Organic Tapioca Starch (+ 1 Cup Water)
  • 2 tbsp Fresh Organic Garlic


  • Bring vegetable broth and water to a boil and add all of the remaining ingredients but bok choy, sesame oil and tapioca starch-water combo.
  • Simmer for 30 minutes and add the bok choy and sesame oil.
  • In a small bowl whisk together tapioca starch and 1 cup of water, then pour into the simmering soup while stirring.
  • Continue to simmer for 5-7 minutes or until the starch has thickened the broth. Then, serve hot.


Each Serving Contains:
338 calories; 29 g protein; 14 g total fat (0 g trans fat); 29 g total carbohydrates (5 g of sugar); 325 mg sodium (From Tamari only - no added salt)