Hot and Sour Garlic Chive Soup with Tofu

• 2 medium carrots sliced
• 1/4 cup garlic chives fresh, minced
• 3 each lovage or celery leaves
• 3 each romaine lettuce or swiss chard, torn into pieces
• 4 each cloud ear black fungus or shitake mushrooms
• 1 each arame dried, or sulse, or tombu seaweed (package), 6 inch piece
• 1 small hot chili peppers hot, or fresh
• 2 tablespoons rice vinegar
• 1 quart water
• 1 cup white wine dry
• 1 teaspoon sesame oil dark
• 1/2 pound tofu cut into 1/2 nch pieces
• 2 tablespoons miso paste sauce, rice or barley
• 1 x garlic chives leaves, for garnish
• Garlic chive garlic chives flowers, for garnish

1. In a large heavy pot, combine all the ingredients above the line.
2. Bring to a boil, then cover, lower the heat to medium-low, and simmer for 30 minutes.
3. Remove the mushrooms and slice thinly, discarding the tough portions.
4. Strain the broth and return it to the pan.
5. Add the tofu and mushrooms and simmer for 5 minutes.
6. Dissolve the miso in a small amount of the broth, stir it into the soup, then immediately remove the pot from the heat.
7. Garnish with minced garlic chive leaves and serve at once.
8. Note: substitution for the Chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives.

carrots, garlic, celery, romaine lettuce, cloud ear black, arame dried, hot chili peppers, rice vinegar, water, white wine, sesame oil, paste sauce, garlic, garlic

Taken from recipeland.com/recipe/v/hot-sour-garlic-chive-soup-tofu-40219 (may not work)