Gluten Free and Vegan Hot and Sour Soup

Hot and Sour Soup

10 cups vegetable stock

8 ounces white button mushrooms, thinly sliced

3 carrots, cut into matchsticks

3 cloves garlic, crushed

4 tablespoons brown rice vinegar or coconut vinegar

4 tablespoons wheat-free tamari or coconut aminos

1 to 3 tablespoons hot pepper sesame oil

3 cups thinly sliced napa cabbage

1 bunch green onions, sliced into rounds

1 cup chopped cilantro

Herbamare or sea salt

Pour the stock into a 4-quart pot. Add the mushrooms, carrots and garlic. Cover pot, bing it to a boil, then reduce heat and simmer for about 20 minutes or until carrots and mushrooms are tender

Then add the vinegar, tamari, or coconut aminos, hot pepper sesame oil, cabbage, green onions, and cilantro. Simmer another 2 to 3 minutes. Taste and add a little Herbamare or sea salt if necessary

Yield: 6 to 8 servings