Hot and Sour Soup - Whole30 and Paleo Compliant
Something we get almost every time we go to our favorite Chinese restaurants is Hot and Sour Soup. Sometimes it rocks and sometimes, meh. This recipe won't disappoint. We had some vinegar powder on hand and sprinkled a little on it mid-way through cooking because we like it extra sour. Also, the soup is even better if you mark it up to the point of adding the eggs and let it cook on low heat for 1-4 hours. The flavors concentrate and it comes together nicely.
Author: Knoxfoodie
Recipe type: Main
Cuisine: Asian, Whole30
Ingredients
- 8 cups vegetable or chicken stock
- 8-10 ounces shiitake mushrooms, divided
- 8 ounce can bamboo shoots, drained and matchsticked
- ⅔ cup rice vinegar
- ⅔ cup coconut aminos
- 2 teaspoons ginger, grated
- 2 teaspoon hot sauce (we used Ning Chi which is Whole30 compliant)
- ¼ cup tapioca or arrow root starch (corn starch if you aren't on Whole30)
- 2 large eggs, whisked
- 4 green onions, thinly sliced
- 1 teaspoon sesame oil
Instructions
- Set aside ¼ cup stock.
- Add remaining stock to large kettle along with mushrooms, bamboo shoots, rice wine vinegar, coconut aminos, ginger, hot sauce. Stir to combine and set heat to medium-high until soup reaches a simmer.
- Meanwhile, whisk starch and the ¼ cup of reserved stock together until no lumps remain.
- Once soup has reached a simmer, stir and slowly incorporate starch mixture to thicken soup. Season with salt and pepper to taste.
- At this point, you may continue or, reduce heat to very low and allow to cook 1-4 hours and reduce.
- When ready, increase heat and bring to simmer again.
- Stir soup in circular motion and s-l-o-w-l-y drizzle egg into simmering soup in a thin ribbon.
- Stir in half green onions and sesame oil. Taste and add more salt, vinegar, and hot sauce as desired.
- Serve with a garnish of remaining green onions.
Recipe by KnoxFoodie at https://knoxfoodie.com/2018/01/26/weekly-whole30-friends-get-together-night-lettuce-wraps-hot-sour-soup/