FIVE ELEMENT SOUP
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.
[cooked-sharing]
Bring the water to boil in a soup pot.
Drain the tofu and dice into small, bite-size pieces. Place in the boiling water.
Scramble the egg in a separate bowl and set aside.
Chop the tomatoes into bite size pieces.
Heat the oil in a wok. Add ½ teaspoon of salt to the hot oil.
Toss the tomatoes into the wok, stir fry briefly and toss into the boiling water.
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.
Vigorously stir in the sweet potato starch mixture to thicken the soup.
Add the egg in a thin continuous stream, as you would in egg drop soup.
Stir in the fresh spinach and remove from heat.
Add a drizzle of sesame oil and serve!
Ingredients
Directions
Bring the water to boil in a soup pot.
Drain the tofu and dice into small, bite-size pieces. Place in the boiling water.
Scramble the egg in a separate bowl and set aside.
Chop the tomatoes into bite size pieces.
Heat the oil in a wok. Add ½ teaspoon of salt to the hot oil.
Toss the tomatoes into the wok, stir fry briefly and toss into the boiling water.
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.
Vigorously stir in the sweet potato starch mixture to thicken the soup.
Add the egg in a thin continuous stream, as you would in egg drop soup.
Stir in the fresh spinach and remove from heat.
Add a drizzle of sesame oil and serve!
