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]
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
1Bring the water to boil in a soup pot.
2Drain the tofu and dice into small, bite-size pieces. Place in the boiling water.
3Scramble the egg in a separate bowl and set aside.
5Chop the tomatoes into bite size pieces.
6Heat the oil in a wok. Add ½ teaspoon of salt to the hot oil.
7Toss the tomatoes into the wok, stir fry briefly and toss into the boiling water.
8Add the mushroom powder and rice wine and boil for a few minutes. Add the seaweed and return to a boil. Add salt to taste.
9Vigorously stir in the sweet potato starch mixture to thicken the soup.
10Add the egg in a thin continuous stream, as you would in egg drop soup.
11Stir in the fresh spinach and remove from heat.
12Add a drizzle of sesame oil and serve!
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
1Bring the water to boil in a soup pot.
2Drain the tofu and dice into small, bite-size pieces. Place in the boiling water.
3Scramble the egg in a separate bowl and set aside.
5Chop the tomatoes into bite size pieces.
6Heat the oil in a wok. Add ½ teaspoon of salt to the hot oil.
7Toss the tomatoes into the wok, stir fry briefly and toss into the boiling water.
8Add the mushroom powder and rice wine and boil for a few minutes. Add the seaweed and return to a boil. Add salt to taste.
9Vigorously stir in the sweet potato starch mixture to thicken the soup.
10Add the egg in a thin continuous stream, as you would in egg drop soup.
11Stir in the fresh spinach and remove from heat.
12Add a drizzle of sesame oil and serve!
