Hot and Sour Tofu Soup - alive magazine

Ingredients

• 4 cups (1 L) vegetable or chicken stock
• 2 in (5 cm) piece fresh ginger root, peeled and finely minced
• 1 large garlic clove, finely minced
• 3 Tbsp (45 mL) brown rice vinegar
• 2 Tbsp (30 mL) chili paste
• 1 Tbsp (15 mL) wheat-free tamari soy sauce
• 1 large carrot, peeled and cut into matchstick pieces
• 5 shiitake or crimini mushrooms, sliced
• 1 cup (250 mL) firm tofu, diced
• 1 cup (250 mL) fresh green beans, julienned
• 1 Tbsp (15 mL) organic kuzu*
• 4 green onions, green part only, cut into matchstick pieces
• Sesame oil (optional)
• Fresh pea shoots or bean sprouts (optional)