Back when I was in shiatsu school (oh there she goes again, spinnin' her shiatsu school yarns..)

Ahem. Anyway, whenever any of us felt the first signs of a cold coming on, we'd head over to the nearby Thai & French fusion restaurant for their Shrimp Lemon Grass Soup. If that didn't clear up your sinuses right quick, your condition was hopeless. Boy, do I miss it right about now.

Here is a vegan version, from the book, Mostly Macro, by Lisa Turner. Makes enough for 4 to 6 people.

Hot and Sour Soup

• 2 tsp light sesame oil
• 1 med yellow onion, chopped
• 1/4 cup finely grated ginger
• 2 med carrots, cut into matchsticks
• 1 cup thinly sliced mushrooms
• 1/2 tsp unrefined sea salt
• 1/2 lb firm low-fat tofu, cubed
  
• 1/2 tsp white pepper
• 3 cups Kombu Dashi stock (see below)
• 1/2 cup lightly soaked arame
• 1/2 cup brown rice vinegar
• 2 Tbls honey
• 1 Tbls gomashio

• 6 cups water
• 2 (3-inch) strips kombu
• 1/2 cup dried shiitake mushrooms
• 1/4 bonito flakes or shaved bonito