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Oriental Cleansing Soup
1 cup vegetable broth
1/4 cup shredded greens (collard greens, kale, or beet greens)
1/4 cup dried bean curd cubes
1/8 cup bok choy leaves, thinly sliced
1/3 cup thinly sliced celery
1/2 cup water
1/4 cup egg substitute
1 tablespoon freshly squeezed lemon juice
1 grouper fillet
1. Place broth, greens, bean curd, bok choy, celery, and water in a pot. Slowly bring to a boil, then simmer for 30 minutes
2. Slowly add egg substitute to simmering soup.
3. Sprinkle lemon juice over fish and drop the fish carefully into the pot. Continue to simmer for 6 minutes
4. Serve immediately
NOTE: This soup may be served with freshly chopped scallions on top. Or, take all the vegetables out after step 1 and eat as clear broth. Yields 2 servings.
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