Vegan Tom Yum Soup..

This soup has won rave reviews from my friends!  It has a delicious flavor and takes just about 20 minutes to make.

5-6 cups low sodium vegetable stock or water with Osem to taste

1-2 stalks lemongrass, minced (cut off bottom two inches and top stalks; peel off outer layers; mince only soft interior)

3 whole kaffir lime leaves (try an Asian store like T & T or Whole Foods)...you can also find them in a jar with water

2 cups soft tofu, sliced into cubes

1 chile, minced

4 cloves garlic, minced

1 thumb-sized piece ginger, sliced into thin matchsticks

1 cup sliced shittake mushrooms

2 cups diced red pepper (or substitute broccoli or baby bok choy)

1 cup cherry tomatoes

1 tablespoon brown sugar

4-5 tablespoons low sodium tamari sauce/ soy sauce

1 tablespoon fresh squeezed lime juice ( I love a deep lime flavor and actually use closer to 3 tablespoons)

chopped basil and chopped cilantro for garnish

Pour stock into soup pot.  Taste it before adding ingredients - the better the stock, the better the end result!  Add the lemongrass, lime leaves, chili, garlic, and ginger.  Boil for five to ten minutes until the broth is fragrant.

Add the mushrooms. Reduce heat and simmer about 8 minutes until mushrooms are soft

Add the red pepper and cherry tomatoes (whole - do not slice tomatoes).  Simmer about 2 more minutes

Reduce heat to low and add sugar, tamari sauce, and lime juice.  Then, gently add in tofu.  Stir gently.

Taste test!  You may need a bit more sugar or a little more tamari sauce, depending on your taste preferences.  Ladle into bowls and sprinkle with basil and cilantro.