Serves 4-6

Ingredients:
2 tablespoons fresh ginger, minced
6 scallions, sliced 1/16 inch, green and white part separated (save greens for garnish)
2 ribs celery, sliced 1/16 inch on the bias
2 chicken breasts, skinned, ¼ inch ribbons
1 teaspoon white pepper, ground
½ cup rice wine vinegar
2 tablespoons naturally brewed soy sauce
1 quart chicken stock
1 tablespoon cornstarch, mixed with water to form a slurry
4 ounces of silken tofu, cut into ½ inch cubes
Grapeseed oil to cook
Salt to taste


Directions:
In a 2 quart sauce pot lightly coated with oil, sautee with ginger, scallion whites and celery. Sautee for 3 minutes until soft. Add the chicken, seasoned with salt and the white pepper. Cook for about 3minutes then deglaze with the vinegar. Add the soy sauce and chicken stock and bring to a simmer. Taste for seasonings. Whisk in the slurry and add the tofu. Taste again for seasonings.

Divide the soup among 4-6 shallow bowls and garnish with the reserved scallion greens.