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Hot & Sour Soup with Asian Greens

From Farm Where Life is Good

<p>A simple, light soup to treat a cold. Tons of vitamins in those leafy greens!</p>
Source: Adapted from: Wild About Greens by Nava Atlas (Entered by Lara Rasmussen Anderson)
Serves: 4

1 Tbsp olive oil
4 cloves garlic, minced
1 quart vegetable stock/broth
1 cup mushrooms, sliced (optional)
2 cup Daikon radish, diced
1/2 red bell pepper, thinly sliced in short strips
3 paste tomatoes, finely diced
1/4 cup rice vinegar, more to taste
1 Tbsp sugar or maple syrup
1 cayenne pepper, minced (vary amount to your spice preference
1 boc choi, stems sliced and leaves chopped
Handful winter radish greens, chopped with stems
1/2 cup extra-firm tofu, small dice (optional; best brand, WildWood)
2 small sweet onions or scallions, sliced
2 Tbsp cornstarch + 1/4 cup water
Soy sauce and black pepper to taste

Step by Step Instructions
  1. Sauté garlic in oil in large soup pot on very low heat until golden.
  2. Add stock/broth + 1 cup water, mushrooms, radish, bell pepper, tomatoes. Bring to low boil and add vinegar and sugar. Lower heat, cover and simmer until vegetables are just tender (approx 5min).
  3. Add cayenne pepper to taste.
  4. Add boc choi, greens and onion and simmer until greens are wilted.
  5. Dissolve cornstarch in ¼ cup cold water. Slowly drizzle into simmering soup while stirring.
  6. Adjust hot-sour balance with cayenne and vinegar. Season with black pepper and soy sauce to taste. Serve Hot.