Yummy Hot and Sour Soup
4 cups vegetable broth
2 tablespoons Braggs liquid aminos (may also use Tamari sauce)
4 fresh garlic cloves (finely minced)
1/2 inch of fresh ginger root (finely grated)
6 ounces of shiitake mushrooms (very thinly sliced)
1 can (5 ounces) bamboo shoots (drained and cut julienne style)
2 large eggs (well beaten)
2 tablespoons apple cider vinegar
2 tablespoons cornstarch (may also use tapioca starch or arrowroot powder)
2 ounces of firm or extra-firm tofu (cut into mini cubes)
4-6 large green onion spears (finely diced)
2 tablespoons sesame oil
1/4 teaspoon crushed red pepper flakes (or, to taste)
In a saucepan, bring the vegetable broth to a low boil over medium heat. Add in the liquid aminos (or tamari sauce), minced garlic, grated ginger root, sliced mushrooms and sliced bamboo shoots, reduce heat and simmer for 5 minutes.
Next, start whisking the soup while SLOWLY drizzling in the beaten eggs. The eggs will form “strings” and float. Whisk together the apple cider vinegar and cornstarch until mixture forms a slurry and then stir it into the saucepan with the other ingredients. Add in the tofu cubes, diced green onion, sesame oil and crushed red pepper flakes and simmer for an additional 3 minutes. Remove saucepan from heat, ladle soup into individual serving bowls and serve with an optional garnish of more diced green onion. Makes 4 large size servings, or 6-8 smaller size servings.