Hot and Sour Soup
Ingredients
The soup base
-
1
tablespoon
avocado oil or ghee
-
1
large
leek, white and light green parts only
-
¼
pound
fresh shiitake mushrooms, thinly sliced
-
1
pound
pork shoulder, sirloin roast, or tenderloin, cut into thin matchsticks
-
2
tablespoons
coconut aminos
-
2
cloves
garlic, minced
-
1
tablespoon
minced ginger
-
6
cups
bone broth or chicken stock, divided
-
1½
tablespoons
arrowroot powder
-
2
large
eggs, beaten
-
¼
cup
rice vinegar
-
1
teaspoon
toasted sesame oil
-
½
teaspoon
ground white pepper
-
to taste
kosher salt
Garnish
-
2
scallions
sliced on the bias
Instructions
- Heat a large saucepan over medium-high heat and add the avocado oil or ghee.
- Add the leeks and shiitake mushrooms, cooking for 2 minutes until softened.
- Add the pork and stir-fry until it is no longer pink.
- Stir in the coconut aminos, garlic, and ginger, cooking for about 30 seconds until fragrant.
- Add the bamboo shoots and set aside ½ cup of the broth.
- Pour the remaining broth into the saucepan and bring to a boil, then reduce to a simmer.
- Whisk the arrowroot powder into the reserved broth to create a slurry.
- Slowly pour the slurry into the pot while stirring to thicken the soup.
- Remove from heat and slowly stir in the beaten eggs to create ribbons.
- Add the rice vinegar, sesame oil, and white pepper, seasoning with salt to taste.
- Ladle the soup into bowls and garnish with scallions before serving.
Nutrition Facts (estimated)
Servings
6
Calories
385
Total fat
22g
Total carbohydrates
18g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
You might also like