Quick Hot and Sour Soup

Ezekiel 16:62-63

[62] I will establish my covenant with you, and you shall know that I am the LORD, [63] that you may remember and be confounded, and never open your mouth again because of your shame, when I atone for you for all that you have done, declares the Lord GOD.”

4 c chicken bone broth

1/4 c ponzu sauce

1 T sushi ginger, diced

2 T honey, plus more to taste

1 t chili garlic sauce

2 T roasted garlic

2 scallions, thinly sliced, white and green parts separated

5 Button mushrooms, sliced  

1/4 c  rice wine vinegar

2 T cornstarch

1-2 c Firm Tofu cut into strips

1/2 t toasted sesame oil

Fresh cilantro

Directions

In a large pot on medium-high heat, add the broth, ponzu, ginger, honey, chili garlic sauce, garlic, button mushroom slices and scallion whites. Stir and taste immediately; if needed, add a bit more honey to balance. Bring to a boil, then reduce the heat to maintain a simmer. Cook for about 15 minutes to allow the ginger and garlic to steep in the soup for flavor.

Add tofu strips.

In a small bowl, whisk the vinegar and cornstarch until smooth. Raise the heat of the soup and add the cornstarch-vinegar slurry. Whisk until the soup slightly thickens, within a minute or two.

 

Garnish each with the scallion greens, a few drops of sesame oil and the cilantro, if you like. Add crunchy won tons for serving.

Serve with egg rolls.