Vege Hot and Sour Soup

I've made variations on this recipe for years, but last night's version came out really well, so I decided I should save it. This is vegetarian and low carb. If you're not trying to be low carb, noodles are a great addition.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2  tablespoons  peanut oil
• 2  onions, chopped
• 1  tablespoon garlic, chopped
• 1⁄2 teaspoon ginger, fresh grated
• 4  ounces button mushrooms, chopped
• 1  stalk celery, chopped
• 1⁄2 cup soy sauce
• 1⁄4 cup rice vinegar
• 8  ounces  frozen Italian cut green beans
• 16  ounces firm tofu, cut in small cubes
• 2  eggs, beaten
•  hot sauce

Directions

1. Heat oil in large pot.
2. Add chopped onions and cook until they start to brown.
3. Add garlic and ginger, stir and cook a couple more minutes.
4. Add mushrooms and celery, stir and cook a couple more minutes.
5. Add soy sauce, rice vinegar, 6 cups water and green beans.
6. Bring to a boil and simmer 5 min or until green beans are cooked through.
7. Add tofu.
8. Beat eggs and then pour as a thin stream into the soup.
9. Add hot sauce to taste.
10. Add more soy sauce or rice vinegar to taste.