This soup contains helpful anti-inflammatory vegetables and nutrients. The spicy component of chili paste jumpstarts the taste buds and is an excellent appetite stimulant.
4 cups (1 L) vegetable or chicken stock
2 in (5 cm) piece fresh ginger root, peeled and finely minced
1 large garlic clove, finely minced
3 Tbsp (45 mL) brown rice vinegar
2 Tbsp (30 mL) chili paste
1 Tbsp (15 mL) wheat-free tamari soy sauce
1 large carrot, peeled and cut into matchstick pieces
5 shiitake or crimini mushrooms, sliced
1 cup (250 mL) firm tofu, diced
1 cup (250 mL) fresh green beans, julienned
1 Tbsp (15 mL) organic kuzu*
4 green onions, green part only, cut into matchstick pieces
Sesame oil (optional)
Fresh pea shoots or bean sprouts (optional)
* Kuzu is an organic wild Asian root that when dried looks a bit like rock salt. It is used to thicken soups
Heat stock in large saucepan. Add 2 Tbsp (30 mL) minced ginger root, garlic, vinegar, chili paste, soy sauce, carrots, and mushrooms. Bring to a low boil. Reduce heat; cover and simmer for 5 minutes to blend flavours. Add tofu and green beans. Simmer for a couple of minutes until piping hot.
To thicken, crush kuzu in 1 Tbsp (15 mL) cold water and stir to dissolve. Add to soup and stir constantly until soup slightly thickens.
Stir in green onions. Add a splash of sesame oil if you wish. Serve with a few fresh pea shoots or bean sprouts on top.
Serves 4 to 6.
Each serving (based on 4) contains: 135 calories; 10 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 15 g carbohydrates; 2 g fibre; 638 mg sodium
source: "Fighting Cancer with Food", alive #354, April 2012
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