the kind life

Sachi’s Hot & Sour Soup, superhero style!

The One Peaceful World Cookbook by Sachi Kato and Alex Jack recently hit shelves! Sachi is a sweet macrobiotic chef who studied at the Kushi Institute.
the kind life

The One Peaceful World Cookbook by Sachi Kato and Alex Jack recently hit shelves! Sachi is a sweet macrobiotic chef who studied at the Kushi Institute. Her cookbook has lots of healthy superhero recipes (including the one she’s sharing below!) so check it out. We recently made her potato soup and it was good!
sachi kato

Hot & Sour Soup

Sachi Kato & Alex Jack

This Chinese-style hot and sour soup is thickened with nourishing kuzu and is very warming.
Serves 4–5

  • 1 teaspoon sesame oil
  • 1/2 cup diced onion
  • few pinches of sea salt, plus more to taste
  • 3 cups vegetable broth or water
  • 5 small fresh shiitake mushrooms, sliced (1 cup)
  • 1/2 cup sliced carrots (matchsticks)
  • 2/3 cup tofu cubes


  • 1 1/2–2 tablespoons shoyu or tamari
  • 1 1/2–2 tablespoons brown rice vinegar
  • 1 teaspoon mirin
  • 2 tablespoons kuzu
  • dash of white pepper
  • scallions, for garnish
  1. Heat oil in a saucepan over medium flame. Add onion and a few pinches of sea salt, and sauté until translucent. Add vegetable broth or water, sliced shiitake, carrots, and bring to a boil. Cover, reduce flame to low, and simmer for 15 minutes.
  2. When carrots become soft, add tofu and cook for 5 minutes. Add shoyu or tamari, brown rice vinegar, mirin, and sea salt to flavor the soup.
  3. In a small mixing bowl, prepare kuzu by dissolving it with 2 tablespoons of cold water.
  4. Slowly pour in the kuzu mixture, stirring gently until the soup thickens and the color turns clear. Add a dash of white pepper, and serve with scallions.

If you can’t find kuzu, you can substitute arrowroot powder for kuzu.
Sachi Kato is a macrobiotic chef, author, and educator based in the San Francisco Bay Area. She cooks for and coaches individual clients nationwide, and has also worked as head chef and as a teacher at the Kushi Institute in Massachusetts. She serves as the food editor for Amberwaves, a quarterly macrobiotic journal. 
Fulfilling her passion for sharing nurturing food, she infuses the flavors of colorful Californian cuisine and diverse world fare with macrobiotic principles. Sachi prepares everyday macrobiotic meals for both people who are healing from specific health conditions as well as individuals looking to achieve even greater health and happiness. Cooked with love, her food is delicious, vitalizing, and beautiful to behold. Follow her on Instagram and her blog

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