By nutritional therapist Christine Bailey

This recipe includes fresh turmeric which is not traditional but a fabulous way to include more anti-inflammatory spices in your diet. If you can get tempeh, then use this instead of tofu. Being fermented it is easier to digest than tofu.

(serves 2)

Ingredients:
10g dried seaweed e.g nori, dulse, wakame
500ml vegetable stock
1 tsp of root ginger, grated
1 tsp root turmeric, finely grated
½ red chilli, deseeded and finely chopped
2 spring onions, sliced
2 shittake mushrooms, thinly sliced
1 small carrot, cut into julienne
225g canned bamboo shoots, drained
1 tbsp mirin
1 tbsp tamari soy sauce
1 tbsp rice vinegar
1 handful of beansprouts
150g tempeh or tofu, firm, cut into small cubes
2 tsp white miso paste
1 tbsp cornflour mix into a paste with 3 tbsp water
1 egg beaten
1 spring onion, chopped, to garnish

Method:
Place the seaweed in a small bowl and cover with water. Leave to soak for 15 minutes then drain.

Place the stock with the drained seaweed, ginger, turmeric, chilli, spring onions, mushrooms and carrot in a saucepan and bring to the boil. Reduce to a simmer and cook for 5 minutes until the vegetables are tender.

Add the bamboo shoots, wine, soy sauce, vinegar, beansprouts, tempeh or tofu, miso and cornflour paste and stir well until the soup begins to thicken about 5 minutes. Slowly drizzle in the beaten egg into the soup to form ribbons stirring as you pour.

Ladle the soup into bowls and scatter over the spring onion to serve.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.