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Plant Based Hot and Sour Soup
Ingredients
  • 3 cups mushrooms 175 g / any variety, sliced
  • 1 cup firm tofu liquid pressed out and then cut into bite-sized pieces
  • ½ cup daikon radish 65 g, chopped
  • 3 cups Chinese cabbage 60 g, sliced
  • 1 tablespoon green onions use the bottom white part, sliced
  • subheading: Broth:
  • 1 carton low sodium 32 oz / 1 liter, oil free vegetable broth
  • ¼ cup low sodium soy sauce 60 ml
  • 3 tablespoons brown rice vinegar
  • 1 teaspoon Coconut Aminos
  • 2 garlic cloves peeled and left whole
  • 1 tablespoon peeled and roughly chopped ginger
  • ⅛ teaspoon red pepper flakes
  • ¼ teaspoon white pepper
  • 2 tablespoons garbanzo bean flour
Steps
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