Hot and Sour Soup
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This mildly spicy Hot and Sour Soup makes a wonderful side dish to any Asian or Asian-inspired entree, but can also become a main dish itself with the addition of some cooked, shredded chicken during the arrowroot step. The heat comes from just a touch of ginger while the lime and bamboo round out the “sour” part of the flavor. The vegetable puree is largely for color, meant to replace tomato sauce in a more traditional recipe. If you have a favorite tomato sauce alternative, feel free to substitute that.
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Hot and Sour Soup
Equipment
Ingredients
- 4 cups chicken broth
- 1/2 cup apple cider vinegar
- 2 tablespoons rice wine vinegar or white wine vinegar
- 1 tablespoon honey
- 1 tablespoon no-tomato sauce
- 1 tablespoon coconut aminos
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground white pepper omit for AIP
- 2 cloves garlic minced
- 4 medium shiitake mushroom sliced
- 8 ounces bamboo shoots sliced
- 1/2 teaspoon lime juice
- 1/4 cup arrowroot powder
- 2 tablespoons cold water
- 2 medium eggs beaten, omit for AIP or egg-free
- 2 stalks green onion sliced
Instructions
- In a large saucepan over medium heat, combine the broth, vinegar, mirin, honey, no-tomato sauce, aminos, ginger, salt, pepper, and garlic and simmer for 5 minutes.
- Stir in the mushrooms and bamboo shoots and simmer another 5 minutes.
- Meanwhile, stir together the arrowroot and cold water. Add to the soup along with the lime juice, stirring constantly until the soup thickens.
- Remove from the heat and continue stirring while you pour in the eggs. Serve garnished with green onions.