Hot and Sour Soup
This recipe comes from my new favorite cookbook, Nourishing Meals by Alissa Segersten and Tom Malterre. This warming soup is perfect for a cold day any light meal. It take less than 30 minutes to make and you’ll be amazed at the taste of the broth.
Makes 6-8 Servings
10 c chicken or vegetable stock
8 oz white button mushrooms, thinly sliced
3 carrots, sliced in 1/2 inch pieces
3 cloves garlic, crushed
4 TB brown rice vinegar
4 TB wheat-free Tamari
1-3 TB hot pepper sesame oil
3 c thinly sliced napa cabbage
1 bunch green onions, sliced into rounds
1 c chopped cilantro
Herbamare or sea salt
Pour the stock into a 4-quart pot. Add the mushrooms, carrots and garlic. Cover pot, bring to a boil, then reduce heat and simmer for about 20 minutes or until carrots and mushrooms are tender. Then add the vinegar, tamari, hot pepper sesame oil, cabbage, green onions, and cilantro. Simmer another 2 to 3 minutes. Taste and add a little Herbamare or sea salt if necessary.
Source; Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family by Alissa Sergersten and Tom Malterre, MS, CN.
