“I've made variations on this recipe for years, but last night's version came out really well, so I decided I should save it. This is vegetarian and low carb. If you're not trying to be low carb, noodles are a great addition.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large pot.
  2. Add chopped onions and cook until they start to brown.
  3. Add garlic and ginger, stir and cook a couple more minutes.
  4. Add mushrooms and celery, stir and cook a couple more minutes.
  5. Add soy sauce, rice vinegar, 6 cups water and green beans.
  6. Bring to a boil and simmer 5 min or until green beans are cooked through.
  7. Add tofu.
  8. Beat eggs and then pour as a thin stream into the soup.
  9. Add hot sauce to taste.
  10. Add more soy sauce or rice vinegar to taste.

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