Hot and Sour Soup {Paleo, Gluten-free, Whole30, Keto}
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- fresh cilantro
- sesame oil
- 2 cloves garlic finely minced
- 1 tablespoon olive oil ghee or other neutral cooking oil
- 12 ounces sliced shiitake baby bella or cremini mushrooms
- 1/2 cup thinly sliced scallions
- 1 1/2 tablespoons minced fresh ginger grated or very finely minced
- 8 cups chicken or veggie broth (i use homemade chicken bo
- 1/2 teaspoon red pepper flakes (more or less to taste)
- 1/4 - 1/3 cup unseasoned rice vinegar* (more or less to taste)
- 1/4 cup coconut aminos (tamari or soy sauce)
- 2-4 pasture-raised eggs lightly beaten* (i like mine r
- 1/2 teaspoon fresh ground white pepper (or black)
- 8 ounces bamboo shoots drained
- 1/2 - 1 lb shredded chicken ground chicken or pork, thinly sliced pork tenderloin or shoulder, tofu, etc
- additional thinly sliced scallions
- sriracha or other chili garlic sauce or hot chili
- Carbohydrate 2.96536065456349 g
- Cholesterol 0 mg
- Fat 0.312364759066667 g
- Fiber 0.862752695604273 g
- Protein 1.03059549570707 g
- Saturated Fat 0.0557573945853333 g
- Serving Size 1 1 - 8 serving (124g)
- Sodium 2.84754284573715 mg
- Sugar 2.10260795895922 g
- Trans Fat 0.0459340110533333 g
- Calories 37 calories
Add the oil to a large pot over a medium-high heat. Add the mushrooms, scallions, ginger and garlic, (and bamboo shoots, if using). Cook and stir for 1-2 minutes to infuse the flavor.Add the broth, red pepper flakes, vinegar and coconut aminos (or soy sauce). Bring to a boil, then reduce the heat and allow to simmer for about 10 minutes or until the mushrooms are tender.Stir the soup in a circular motion in one direction, then drizzle in the eggs in a thin and steady stream (while you are continuing to stir the soup) to create egg ribbons. I personally like to give the soup a swirl, then I like to pour the beaten eggs in a steady stream through a slotted serving spoon to encourage nice separated ribbons.Give the soup a taste and add more red pepper flakes and/or rice vinegar, as needed to get your desired flavor. Stir in ground white pepper.Serve hot. Garnish the hot and sour soup with chopped scallions, cilantro and a drizzle of sesame oil.
