Hot and Sour Egg Drop Soup


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


Tomato, Corn & Rice Soup

What you’ll need:

1 Tbsp olive oil
1 white onion chopped finely
2 jalapeño’s chopped finely
2 garlic cloves minced
1 Tsp chili powder
1 Tsp black pepper
6 C water or vegetable stock
2 Tsp vegetable better than bullion (omit this is using vegetable stock)
(I used 1 Tsp vegetable and 1 Tsp lobster bullion but just vegetable would be great too)
1 28 oz can of whole tomatoes drained
1 12 oz can of corn drained
2 C brown rice cooked
1 avocado sliced
(Cilantro for garnish)
(Tomatillo sauce for garnish)

What you’ll do:

In a large pot over medium heat the oil and add the onion, jalapeño and garlic

Cook for about 5 minutes until softened

Add chili powder and pepper

Stir thoroughly

Add tomatoes, water and bullion

Reduce heat to low and simmer 10-15 minutes until tomatoes are soft

Add corn and cook an additional 2-3 minutes

Scoop 2 Tbsp of rice into a bowl, add soup and avocado

Garnish with fresh cilantro and green tomatillo sauce if wanted


Wild Rice & White Bean Soup


What you’ll need:

1 Tbsp olive oil

5-6 red potatoes cut into small chunks

1 white onion chopped finely

1 garlic clove minced

2-3 carrots peeled and shredded

1 package of fresh dill chopped roughly

1 lemon

4 C vegetable broth

1 can white kidney beans

1/2 C almond milk

1 C wild rice (cooked according to directions) (I use Uncle Ben’s ready rice if I don’t have a lot of time)

1/4 C alfalfa sprouts

Sea salt

Black pepper

What you’ll do:

In a large skillet combine oil, potatoes, garlic and onion over medium

Cook until potatoes are soft and onions are translucent about 15 minutes

Add broth, juice from the lemon, carrots and bring to a boil

Reduce heat, cover and simmer for 10 minutes

Add beans, milk, sea salt and pepper

Use an immersion blender and combine (leave some chunks of potatoes)

Taste, add more seasoning if wanted

When serving fill bowl with soup add 2 Tbsp of rice to each bowl, top with sprouts