Quick and Easy Vegan “Egg Drop” Soup

Ingredients

• 2
  
  cups Vegetable Broth
  
• 150
  
  milliliters Finely Sliced Packet of Silken Tofu (appoximately 5oz) – Or you can use one beaten egg if you prefer the soup to be lacto-ovo vegetarian
  
• 3 or 4
  
  Finely Sliced Shitake Mushrooms
  
• 1/2
  
  Inch Piece of Ginger Finely Grated
  
• 1
  
  Clove of Garlic Finely Grated
  
• 1
  
  tablespoon Rice Wine Vinegar
  
• 1
  
  teaspoon Sesame Oil
  
• 1
  
  Stalk of Finely Diced Scallion
  
• 1/2
  
  tablespoon Soy Sauce (or use Gluten-free Tamari Sauce)
  
• 
  
  Sriracha to Taste (Optional)
  

Directions

1. In a medium sized sauce pan, add all of your ingredients other than your tofu and scallions. Bring to a boil.
2. Add your tofu slowly and stir. Reduce to a simmer. If you are using an egg, bring your soup down to a simmer and slowly pour in the beaten egg while you are stirring the soup.
3. Check for seasoning. If it lacks flavour add more Soy Sauce. When I have a cold, I love Sriracha in this soup! But, you might want to avoid adding any if you have a sore throat or upset stomach.
4. When you are ready to serve, add your scallions. Enjoy your soup and feel better soon.