Hot and Sour Shiitake Mushroom Soup

from Cookbook Authors Anna Lappé and Bryant Terry

Serves 2

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INGREDIENTS:
2 tablespoons arrowroot
3 tablespoons cold water
1 tablespoon tamari
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1/2 teaspoon freshly ground white pepper
1 teaspoon extra-virgin olive oil
1/2 serrano chile, seeded and finely chopped
1 cup thinly sliced shiitake mushrooms
3 cups vegetable stock
1/2 tablespoon toasted sesame oil for drizzling

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PREPARATION:
1. In a small bowl combine the arrowroot and 3 tablespoons cold water and mix well until the arrowroot is dissolved. Add the tamari, rice vinegar, lime juice, and white pepper. Mix well and set aside.

2. In a medium pot over medium heat, warm the olive oil. Add the chile and mushrooms and sauté for 3 minutes, stirring well, until softened.

3. Add the vegetable stock, raise the heat, and bring to a boil. Reduce the heat and simmer for 7 minutes.

4. Add the arrowroot mixture to the soup, stirring constantly until thickened, about 2 minutes. Remove from the heat.

5. Ladle soup into two bowls, drizzle each serving with sesame oil, and serve immediately.

This recipe comes from, Grub: Ideas for an Urban Organic Kitchen