Hot And Sour Soup

• 3 Tablespoons Organic Palm Oil Shortening
• 3 cups Broccoli Slaw Or Julienned Broccoli
• 4 stalks Large Celery, Diced
• 2 cups Bean Sprouts
• 3 Tablespoons Coconut Aminos Or Reduced Sodium Soy Sauce, Divided
• 1 Tablespoon Lower Sodium Sea Salt, Plus More To Taste
• 14 ounces, weight Extra Firm Organic Tofu
• 14 cups Water
• 3 cubes Vegan Vegetable Bouillon
• 3 Tablespoons Rice Wine Vinegar
• 3 Tablespoons Red Wine Vinegar
• 1 Tablespoon Apple Cider Vinegar
• 1/4 cups Distilled White Vinegar
• 1 teaspoon Tabasco Sauce
• 1 teaspoon Crushed Red Pepper Flakes
• 1 teaspoon White Pepper
• 1 teaspoon Minced Garlic
• 3 Tablespoons Chili Powder
• 5 cups Fresh Chopped Kale

1. 1. In a large pot, add in palm shortening on medium heat. Add in broccoli slaw, diced celery, and bean sprouts. Drizzle with 1 tablespoon coconut aminos (or soy sauce) and sea salt, cook until softened, stirring often.
2. 2. Press as much water out of block of tofu as possible before julienning (slim slices). It's not necessary for pieces to be uniform; my pieces were random sizes.
3. 3. Add in water, bouillon cubes, all vinegars, the remaining 2 tablespoons coconut aminos (or soy sauce), sea salt to taste, Tabasco, crushed red pepper flakes, white pepper, minced garlic, and chili powder. Stir well and let simmer for a few minutes, then add in julienned tofu. Cover and bring to a boil. Add in kale, stir and cover, and let simmer on low-medium for about 45 minutes, stirring now and then. Reduce heat if necessary. (Notes: Add more water for a thinner soup, less for thicker stew-like dish. This can also be cooked in a crock pot.)
4. Makes 12-16 servings

broccoli, stalks large celery, sprouts, coconut aminos, lower, water, vegetable bouillon, rice, red wine vinegar, apple cider vinegar, ubc, tabasco sauce, red pepper, white pepper, garlic, chili powder, fresh chopped kale

Taken from tastykitchen.com/recipes/soups/hot-and-sour-soup/ (may not work)