Categories: Tangy Soup

Ingredients

• 1 Tbsp coconut oil
• 1 Tbsp grated fresh ginger
• 4 organic green onions
• 1/4 organic red cabbage
• 3 organic carrots
• 8 oz. button organic mushrooms
• 6 cups organic vegetable (or chicken if in a pinch) broth
• 1/2 Tbsp soy sauce (or more to taste)
• 1.5-2 Tbsp rice vinegar
• 1 Tbsp chili garlic sauce or sambal olek

Directions

1. Thinly slice the cabbage, mushrooms, and the green onions (both the green and white ends of the onions). Peel the carrots, then either slice them thinly, use a vegetable peeler to slice them into ribbons, or cut them into thin sticks (julienne).

2. Add the coconut oil, grated ginger, and the sliced white ends of the green onion to a large pot. Sauté the ginger and onion over medium heat until soft (1-2 minutes). Add the vegetable broth to the pot, along with the soy sauce, vinegar, and chili garlic sauce. The amount of soy sauce, vinegar, and chili garlic sauce needed may be subjective and will depend on how much salt your vegetable broth contains. Start with a smaller amount of each, then add more to your taste. The final broth should be tangy and spicy. Heat the broth until piping hot.

3. Either add the sliced vegetables to the soup pot and cook until softened, or divide the vegetables into individual bowls for serving, then spoon the hot broth over top. Sprinkle the sliced green portion of the green onions over each bow. More chili garlic sauce can also be added to each bowl if desired.

4. *Add shredded chicken if desired also

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