What you’ll need:
6 1/4 C water
4 Tsp vegetable better than bullion
1/4 C rice wine vinegar
2 cloves garlic chopped
1 Tbsp ponzu sauce (or soy sauce)
1 Tsp ground black pepper
1 package of extra firm tofu (pressed in a tofu press or wrap in paper towels and place a few heavy bowls or books on top to remove excess water) chopped into small pieces
1 package of sliced white mushrooms
2 Tbsp corn starch
4 large egg whites lightly beaten
1 bunch green onions chopped
1/4 C cilantro chopped
Lime wedges
Sriracha sauce
What you’ll do:
Bring 6 C water to a boil
Stir in bullion
Add vinegar, garlic, ponzu sauce and pepper
Reduce heat and simmer for 5 minutes
Add tofu and mushrooms
Mix 1/4 C water and 2 Tbsp corn starch then add to soup
Bring to a boil, reduce heat and simmer
Slowly pour in egg whites
Add green onions and cilantro
Spoon into bowl, top with limes wedges and Sriracha
Enjoy!!
Kacey Tess 