|2 servings||calories per servings 233||protein serving 8 g||carbs per serving 29 g||total fat per serving 9 g|
A wintery version of a favorite Chinese soup. The richness will be sure to satisfy meat eaters alike.
|Nutrition Facts||/ Per Serving|
|Total Fat||9 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||29 g|
|Dietary Fiber||4 g|
Prepare your mise en place: Peel, halve and thinly slice shallot. Peel and thinly slice green onion. Remove and discard shiitake stems; thinly slice caps. Peel celery root and cut into 1/4-inch dice. Peel and dice carrot. Peel potatoes and cut into 1/4-inch dice.
In a small bowl, combine 1/4 cup cold water, cornstarch, vinegar, Bragg Liquid Aminos and sriracha; stir well. Please note: The full packet of sriracha will make for a spicy ‘hot’ soup. If you like less heat, you can start with less than the full packet, and add to your taste before serving.
Place a large saucepot over medium heat; add oil. When oil is hot add shallot, and cook 2-3 minutes, stirring intermittently. Add celery root, carrot, potato and mushrooms and cook, stirring intermittently, 2-3 minutes more.
Add remaining 4 cups water and bouillon cube. Increase heat to high.
When the soup begins to boil, stir in sriracha-cornstarch mixture. Stir continuously; when the soup returns to a boil, reduce heat to low and cook, stirring occasionally, 6-7 minutes.
Increase heat to medium-high. Crack egg into a bowl, and beat to combine yolk and white. Once soup reaches a light boil (it should be bubbling hot) use a spoon to swirl it rapidly with one hand while slowly pouring beaten egg (near the edge of the pot, where soup is moving fastest) in a thin stream with the other hand. Reduce heat to low and simmer 2-3 minutes.
Remove soup from heat and let it cool for a few minutes. Taste and adjust seasoning as desired with soy sauce, salt and pepper. Divide soup into 2 bowls and top each with green onions. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...