Happy New Year! Warm Up w Superb Asian Vegan Hot & Sour Soup!

Happy New Year Everyone! Hope you all enjoyed the Holiday season. Personally I am ready to leave 2016 in the dust and move forward into the New Year! Between solstice retreat and celebrations, the blog took a little hiatus, but I am back now and will be sharing many yummy healthy recipes throughout 2017 and looking to add some video too!

So for the first post of the New Year I have some super delicious easy to make healthy soup for you! I made this for friends a few times over the Holidays and they couldn't get enough plus its winter most everywhere, except here in FL so when I crave it I just turn the A/C down LOL.

I adapted this one pot soup recipe from one I found on the internet adjusting some ingredients and adding lots of yummy vegetables! It only takes about 30 min start to finish, you can feed a crew or store and eat if for several days!

And of course for you listening pleasure - the playlist goes like this! Click Here

• Carry You - Dispatch

• Rock & Roll - Eric Hutchinson

• Dragonfly – Ziggy Marley

• Badfish – Sublime

• Who You Gonna Turn To – Trevor Hall

• Have a Little Faith – Michael Franti

• Hangovers with You – The Dirty Heads

• Waiting for my Chance to Come – Noah & the Whale

• Alive - Michael Franti

Ingredients:

• 1 1/2 tablespoon sesame oil - add more to cook veggies as needed

• 1 1/2 teaspoons ground ginger

• 6 cloves garlic, minced or pressed

• 1/2 a large onion sliced thin

• 6-8 oz of mushrooms - cremini, baby bella or shitaki (or mix) you can add wood ear too - sliced

• 1 small zucchini quartered and sliced or about a cup and a 1/2 of cabbage sliced (or both)

• 2 tablespoons Hokan Chili Sauce w Garlic (available at super markets, the original recipe called for Sriracha but I like the flavor of the Chili sauce better)

• 6 cups broth (chicken or vegetable)- I use Better then Bouillon Vegetable 3 tbsp and 9 cups of water, but you can use a ready made broth

• 1/4 cup + 2 tablespoons of soy sauce

• 1/4 cup + 2 tablespoons rice vinegar

• 1/2 a package of Annie Chung Rice Pad thai noodles

• 3 large eggs

• Sliced green onions, for topping

• Chopped cilantro, for topping, I loath cilantro so I leave this out entirely - up to you

Instructions:

In a large stockpot, heat oil over medium heat

Mince garlic, grate ginger and slice vegetables

Cook ginger and garlic for 30 seconds.

Add onion, mushrooms and other vegetable cook till softened - add more oil if needed

Stir in chili sauce, broth, soy sauce, and rice vinegar.

Raise heat to high and bring mixture to a boil.

Once boiling, add in noodles and simmer till noodles are softened - 6-8 minutes

Crack eggs one at a time into a small bowl , whip lightly w a fork and add to pot one at a time. If your eggs don't fully submerge, use a large ladle to gently spoon the soup over the top of the eggs.

Simmer an additional 4 minutes.

Serve immediately with green onions and if you choose cilantro

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