Recipe: Hot and Sour Veggie Soup


Ingredients:  *all organic if possible (serves 4)

*rough chop = bite size pieces that are all about the same size

-4 organic, free range eggs

-3 cups of organic mushroom broth

-3 cups of homemade or store-bought chicken broth (low sodium)

-2 one-inch nobs of fresh ginger cut in half

-1 piece of Astragalus dried root (Chinese herbal medicine that can be found in China town or Chinese herbal medicine shops, used to boost immunity)

-1/2 yellow or white onion, chopped rough

-4 garlic cloves, skins off and crushed, but still whole

-4 carrots, rough chopped

-2 kohlrabi bulbs, outer skin removed, rough chopped

-1 cup cauliflower florets, rough chopped

-2 cups of finely sliced kale (any kind you prefer)

-6 tbsp of rice vinegar

-4 tbsp of tamari (gf option) or low sodium soy sauce

-3 tsp of cayenne pepper or 2 finely chopped bird chilies (spice according to preference)

-2 cups of left-over brown rice, freshly cooked brown rice or rice vermicelli noodles (whatever you prefer)

Add all veggies, except kale, plus broths, ginger, garlic, and onion into large pot with a tight fitting lid.  Let this come to a boil.  Reduce heat and let simmer for 10 mins.  Add the vinegar, soy sauce or tamari and cayenne pepper or chilies, let cook for another 5 to 10 mins (or until veggies are tender) on a low simmer.

In a separate small pot on another burner add the 4 eggs and whip slightly to break yolks.  Add some of the soup liquid to the egg pot (about 2 cups), and let simmer, stirring occasionally to let the egg cook, but keep a chunky consistency (make sure to scrape the bottom of the pot as the eggs will settle on the bottom and might stick).

When the eggs are cooked, add them to the rest of the soup in the large pot.  Turn the heat off. Add the kale.  Cover the pot with the lid and let it sit on the heat for another 2 mins, or until kale has wilted.  Stir the soup and serve over rice or vermicelli in separate bowls.  Your done!

This is an easy and immune boosting soup for those chilly wet days, even in the summer!  Hope you enjoy this recipe, and be aware and eat with care 🙂

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