The Ultimate Hot & Sour Soup

This is an especially delicious version of this delicious Asian classic. Once you get used to stocking miso, chili paste, ginger, tofu, dried shitake mushrooms, water chestnuts, and seasoned rice vinegar, you can make countless items with these versatile staples, found in Asian markets and upscale grocery stores:

Ingredients:

• 4 cups Ultimate Veggie Stock or prepared veggie broth
• 2 cups broccoli florets, sliced Bok choy, green cabbage, or a mix
• 1/2 block firm tofu, drained, pressed and cut into bite-sized cubes
• 1 cup fresh shiitake mushroom tops, sliced, or 3-5 dried, broken in pieces
• 1 cup green onion, slice
• 8-ounce can bamboo shoots, sliced
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons Asian chili paste―or to taste
• 2 tablespoons arrowroot or organic cornstarch mixed with 1/4 cup water
• 3-5 garlic cloves, minced
• 1 tablespoons coconut oil
• 1 tablespoon freshly grated ginger
• 1 tablespoon white miso paste or tamari―or more to taste
• 1 tablespoon agave nectar
• 1/4 cup fresh cilantro, chopped
• 1/4 cup raw sesame or hemp seeds, for garnish
•  Sriracha to taste, optional

Directions:

In a large saucepan, heat the coconut oil over medium heat, add ginger and garlic, and sauté briefly. Add stock, arrowroot/water mixture, tofu, mushrooms, bamboo shoots, and water chestnuts and bring to a boil. Lower heat and add broccoli, green onions, agave, chili paste, miso or tamari and simmer for several minutes. To serve, garnish with cilantro and sesame or hemp seeds and enjoy!