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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)
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
- Sauté garlic in oil in large soup pot on very low heat until golden.
- 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).
- Add cayenne pepper to taste.
- Add boc choi, greens and onion and simmer until greens are wilted.
- Dissolve cornstarch in ¼ cup cold water. Slowly drizzle into simmering soup while stirring.
- Adjust hot-sour balance with cayenne and vinegar. Season with black pepper and soy sauce to taste. Serve Hot.
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