Healthy Hot and Sour Soup

Super simple to whip up, this soup will warm you from the inside out (and clear your sinuses!)
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  • 2 Tbsp sesame oil
  • 1 1/2 inch piece of fresh ginger, minced
  • 2 cloves garlic, minced
  • 3 stalks celery, chopped
  • 1 cup shredded carrots
  • 8 oz mushrooms, sliced
  • 10 cups of veggie broth, separated
  • 1/4 tsp Chinese-five-spice
  • 1 1/2 Tbsp brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup + 1 Tbsp rice vinegar
  • 1/2-1 1/2 tsp red chili flakes, to taste (start with 1/2 tsp and adjust later)
  • 2 Tbsp cornstarch
  • 2 eggs, whisked
  • 1 cup cabbage, purple or white, chopped
  • 1 can bamboo shoots, 8 0z, rinsed and drained
  • 1 cup snow peas
  • 2 oz arugula leaves
  • 1 bunch of scallions, white and light green parts chopped and set aside
  • 1 brick extra-firm tofu, drained*, and sliced in strips


  • Heat sesame oil over medium heat in large soup pot. Saute garlic, ginger and celery 2-3 minutes.  Add cabbage, mushrooms and 9 cups of veggie broth to pot. Stir in soy sauce, five-spice, brown sugar and red pepper flakes. Bring to boil. Dissolve cornstarch into remaining cup of broth and add to pot. Reduce heat, cover and simmer 5-7 minutes. With pot over heat, create a whirlpool effect by stirring while drizzling whisked eggs in. This will create ribbons of cooked egg. Remove from heat. Add remaining ingredients and serve.


*Note there are many methods to drain tofu. I prefer to wrap in layers of paper towels and leave under a heavy cast iron for 2+ hours, changing towels once mid-way through.
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