1 ga Chicken broth, lo salt, -divided 4 lb Chopped celery 0.75 c Rice wine vinegar 0.75 c Low sodium soy sauce half c Cornstarch one third c Fresh minced ginger 1 ts Red pepper flakes 2 lb Sunchokes 2 lb Jimaca 2 lb Tofu, drained and diced 3 c Sliced scallions 1 c Water 1 c Egg substitute (optional) 2 tb Sesame oil (optional)
1. In a large soup pot, heat 2 cups of broth. Add celery, cover and steam for 3-4 minutes.
2. Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger, and red pepper. Bring to boil. Reduce heat and simmer 12-14 min.
3. Add tofu, sunchokes, jimaca and scallions and bring to a boil. Combine cornstarch and water and mix to create a paste. Whisk mixture into boiling soup and cook until thickened, and remove from heat. Whisk in egg substitute and sesame oil if desired.
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