*Click on veg stock to learn how to make your own or just use store bought or water and stock cubes. To make this recipe vegan simply omit eggs and noodles or use angel hair or rice ribbon noodles instead.
Directions
In a 9 inch pot, heat 1 C of veggie broth. Peel and add whole 1 inch of ginger (to be removed later) and green onions.
Add carrots, cover and bring to a light boil. Cook 7-10 mins.
Add mushrooms, rice vinegar, soy sauce, curry paste and 4 C broth, cover and cook until mushrooms are tender.
Whisk corn starch into 1 C of *cold* broth, stir into pot and bring to a boil, then lower to med-low heat.
If using, lightly whip 3 eggs and drizzle them in raw. Add cayenne pepper to taste.
Cook a cup (or more) of noodles (usually softer than al dente) and add to pot. Remove ginger before serving.
