In just minutes you can create a soup that supports all the elements. Plum tomatoes benefit the Heart, while seaweed’s essence strengthens Kidney function. Spinach’s lubricating properties benefits both the Large Intestine and the Liver.

Yields1 Serving
 6 cups of water
 1 container of tofu
 1-2 plum tomatoes
 Handful of roughly chopped spinach
 1 egg, beaten
 Dried black seaweed
 1-2 Tablespoons of sweet potato powder, mixed in 1/8 cup water
 Salt to taste
 ½ teaspoon of mushroom powder
 2 teaspoons of rice wine
 ½ teaspoons of black sesame oil
1

Bring the water to boil in a soup pot.

2

Drain the tofu and dice into small, bite-size pieces. Place in the boiling water.

3

Scramble the egg in a separate bowl and set aside.

5

Chop the tomatoes into bite size pieces.

6

Heat the oil in a wok. Add ½ teaspoon of salt to the hot oil.

7

Toss the tomatoes into the wok, stir fry briefly and toss into the boiling water.

8

Add the mushroom powder and rice wine and boil for a few minutes. Add the seaweed and return to a boil. Add salt to taste.

9

Vigorously stir in the sweet potato starch mixture to thicken the soup.

10

Add the egg in a thin continuous stream, as you would in egg drop soup.

11

Stir in the fresh spinach and remove from heat.

12

Add a drizzle of sesame oil and serve!

CategoryCooking Method

Ingredients

 6 cups of water
 1 container of tofu
 1-2 plum tomatoes
 Handful of roughly chopped spinach
 1 egg, beaten
 Dried black seaweed
 1-2 Tablespoons of sweet potato powder, mixed in 1/8 cup water
 Salt to taste
 ½ teaspoon of mushroom powder
 2 teaspoons of rice wine
 ½ teaspoons of black sesame oil

Directions

1

Bring the water to boil in a soup pot.

2

Drain the tofu and dice into small, bite-size pieces. Place in the boiling water.

3

Scramble the egg in a separate bowl and set aside.

5

Chop the tomatoes into bite size pieces.

6

Heat the oil in a wok. Add ½ teaspoon of salt to the hot oil.

7

Toss the tomatoes into the wok, stir fry briefly and toss into the boiling water.

8

Add the mushroom powder and rice wine and boil for a few minutes. Add the seaweed and return to a boil. Add salt to taste.

9

Vigorously stir in the sweet potato starch mixture to thicken the soup.

10

Add the egg in a thin continuous stream, as you would in egg drop soup.

11

Stir in the fresh spinach and remove from heat.

12

Add a drizzle of sesame oil and serve!

FIVE ELEMENT SOUP

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