Hot and Sour Soup by Heather

I went to a really great yoga class tonight, and was craving a warm, healthy soup afterwards, and this soup did the trick.



Ingredients:
1 carton low sodium organic vegetable broth
4 cups water
3.5 oz (1 carton) shiitake mushrooms, sliced
3.5 oz. beech or enoki mushrooms
white parts of 3 green onions, sliced
2 cloves garlic, minced
1 tbs. ginger, grated
2 heads baby bok choy, stalks diced
1/2 package firm tofu, diced
1 cup chinese cooking wine
3/4 cup to 1 cup rice vinegar (depends on your preference; I added 1 cup)
2-3 tbs. hot chili sauce
4-5 tbs. soy sauce (taste as you go and add more as needed)

Garnish:
1/2 carrot, julienne
leaves of the baby bok choy
1/4 cup cilantro, chopped
green parts of the green onions, sliced
lime wedges
sriracha





Add the veggie broth and water to a large pot and bring to a boil.  Add the mushrooms, and cook on medium heat for 10 minutes.  Add the white parts of the scallion, garlic, ginger, cooking wine, rice vinegar, chili sauce and soy sauce, then simmer for another 10 minutes.  Add the bok choy stalks and tofu and cook for two minutes more.  Taste to make sure the broth is as spicy and salty as you want it.



Take soup off heat, ladle into bowls, and top with garnishes.  Enjoy!