Hot and Sour Soup

Ingredients:

• 6 cups chicken broth/water

• 2 T soy sauce or tamari (wheat free)

• 2 T fresh grated or finely chopped ginger

• 1/4 tsp crushed red pepper or to taste ( can use 1/4 tsp chili paste with garlic)

• 4 cups sliced fresh shitake mushrooms or 12 dried rehydrated and sliced

• 2 T arrowroot powder or cornstarch

• 3-4 T rice vinegar

• 3 green onions sliced diagonally

• 1 cup broccoli florets

• 1 cup compact cup chopped kale or spinach

• 8 oz tofu cut into 1/4” cubes

• 2 eggs lightly beaten

• salt and pepper to taste

Here’s How:

1. In a large soup pot, combine water/broth, soy sauce, ginger and red pepper and bring to boil, then simmer.

2. Add mushrooms and cook about ten minutes.

3. Add all the green veggies except green onion.

4. Add tofu and season to taste with salt and pepper.

5. In a small bowl, combine arrowroot and vinegar and slowly add to the soup stirring constantly for about 2 minutes.

6. Slowly add beaten egg with a spoon in a clockwise direction, constantly stirring until ribbons form.

7. Sprinkle with green onions and serve immediately.

Tip: This would go well with carrots and burdock root saute, edamame in the shell or nori rolls and a simple salad.