Healthy Farmer's Market Hot and Sour Soup

I wanted to make a version of egg drop soup I've had at some restaurants, but when I looked in the cupboard, to my disappointment, I found that all I had was organic beef stock. No worries. I quickly shifted gears and came up with my own version of hot and sour soup.

4 small bok choy. (From my garden)

1 medium kohlrabi, peeled and sliced. (From farmer's market)

2 green onions, sliced. (From farmer's market)

5 baby carrots, peeled and sliced. (From farmer's market)

2 tsp butter. (From farmer's market)

6 medium mushrooms, sliced.

2 tbsp olive oil.

3 cloves garlic, chopped.

¼ cup soy sauce (choose low sodium or tamari for lower salt.)

½ tsp ground ginger (or to taste).

1 quart organic beef stock or beef broth.

1/8 cup rice wine vinegar.

3 tbsp corn starch.

¾ inch thick of buckwheat udon noodles.

½ tsp black pepper.

Several dashes of hot sauce to taste.

2 eggs, lightly beaten.

Stir fry or sauté vegetables and mushrooms with chopped garlic in butter and olive oil. Add soy sauce and continue to cook until vegetables are tender. Add beef broth, vinegar and whisk in cornstarch. Heat until bubbly. Add udon noodles and simmer with lid on just below boiling until the noodles are soft. Add pepper and hot sauce. Stir in eggs, pouring them in a thin stream until they cook in ribbons. Correct spices and serve hot.

You can probably add bits of meat and tofu to this. It'll work as a meal unto itself.

Some notes on vegetables:

Kohlrabi - kohlrabi is an interesting vegetable that looks kind of like Sputnik. It's a member of the cabbage family and tastes a bit like cabbage. It's very tasty, but be sure to get smaller vegetables as the larger ones are tough and woody. You need to peel the bulb and cut the leaves off. The leaves can be eaten as stir-fry greens, if you desire. I give them to my chickens.

Bok choy - Oddly enough, I was able to grow this here in Montana. If you decide to grow these too, be sure to pick them young as they are most flavorful then.