In January we’ll be tasting homemade soups, including the following. The recipe is a mash-up of several different recipes, including Amy Young’s version from the Co-op’s cookbook (Favorites From the Country, pg. 9).
1/4 cup chopped sweet or green onion
2 T grated fresh ginger
1/4-1/2 tsp crushed red pepper, optional
4 C chicken broth
2 T low sodium soy sauce, or fish sauce
1/2 C thinly sliced bok choy
2 oz fresh shiitake or other mushrooms, stemmed, caps thinly sliced (~1/2 cup)
2-3 T rice vinegar
1 T cornstarch
1 egg, lightly beaten
2 T finely grated fresh ginger
Saute onion and ginger. Add broth, soy sauce, cayenne pepper. Bring to a boil over medium heat. Add mushrooms and bok choy. Reduce heat and simmer for 10 minutes or until both mushrooms and bok choy are tender. Meanwhile, whisk together vinegar and cornstarch in a small bowl.
Add vinegar mixture to the pot and simmer, stirring, for about one minute or until thickened. Add egg through a slotted spoon while stirring. Remove from heat, cover, and let stand for 1 minute.
Depending on the products used, this recipe may contain some gluten. The version sampled will be all organic and GMO-free.
(This is an area in which we showcase recipes and tips for using our products in a healthy manner. If you have a recipe you would like us to feature, please leave it at the Co-op or email me so that we can feature it in the newsletter. -LG)