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Peace in Every Bite Publisher: Trafford Publishing © 2008 by Two Moons ISBN: 1425148190

Reprinted with permission from the author.

Oriental Hot 'N Sour Soup
Serves 2-4

Ingredients

• 4 cups water

• 2 TB. broth powder

• 2 TB. soy sauce

• 1/2 tsp. salt

• 1/4 tsp. each of asafetida (hing powder) & black pepper

• 1/2 cup sliced shitake mushrooms

• 1 tsp. ginger (fresh chopped) or 1/2-1 tsp. dry ground

• 1/2 cup veggies, such as chopped Swiss chard, broccoli, carrots, snow peas

• 1/2 cup celery, diced

• 1/4 cup water

• 2-3 TB. cornstarch

• 1/4 pound tofu, cubed small

• 2 TB. rice vinegar

• 1 tsp. hot or regular toasted sesame oil

Directions

1. Place all ingredients up to and including the celery in a medium size soup pot.

2. Bring to a boil and simmer 5-10 minutes, or until veggies are tender.

3. Mix 2-3 TB. cornstarch (3 if you like a thicker soup) with the 1/4 C. water.

4. Add tofu, rice vinegar, and cornstarch mixture to soup pot, and cook 3-5 minutes, or until soup thickens. Stir in sesame oil and serve in individual bowls.

Additions or Substitutes

Dried mushrooms, bamboo shoots, water chestnuts, diced bok choy.