PALEO HOT AND SOUR SOUP
There's nothing quite like a really good bowl of hot and sour soup. This does wonders for me when I am not feeling well (It's like chicken soup but ten times more powerful!). I like this recipe because you can tweak the levels of hot and sour by adjusting the amount of chile oil and vinegar that you use. Who says you can't have it your way? No need to bother with a takeout menu anymore, now you can make your soup at home whenever you like!
Hot and sour soup commonly has tofu in it, but for this recipe I substituted portabello mushroom cut into strips. I also used coconut aminos instead of soy sauce. You still get the same texture as you get from the tofu, and the same flavor that you get from the soy sauce, but you keep it soy-free!
Hot and sour soup commonly has tofu in it, but for this recipe I substituted portabello mushroom cut into strips. I also used coconut aminos instead of soy sauce. You still get the same texture as you get from the tofu, and the same flavor that you get from the soy sauce, but you keep it soy-free!
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Paleo Hot and Sour SoupPrep time: 10 mins Cook time: 20 mins Inactive: 30 mins Servings: 6
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Ingredients:
- 1oz. Dried Wood Ear or Shitake mushrooms
- ¼ cup coconut aminos
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Chile oil
- 1 tsp. raw honey- Dash crushed red pepper flakes (optional)
- 1 Tbsp. lard (bacon fat) or tallow
- 1 inch piece fresh ginger, peeled and grated
- 1 4oz. can sliced bamboo shoots
- 1 lb. pork loin, sliced into thing strips
- 1 large portabello mushroom, stem removed, sliced into strips
- 7 cups chicken stock, separated
- 1 tsp. sea salt (or more to taste)
- ½ tsp. ground black pepper (or more to taste)
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 3 Tbsp. arrowroot powder
- 2 large eggs, whisked
- 1/4 cup chopped green onion (for garnish)
Equipment:
- Small saucepan
- Cutting board
- Kitchen knife
- Small bowl
- Large skillet
- Measuring spoons
- Measuring cups
- Stirring spoon
Directions:
1. Bring 2 cups of water to a boil in a small saucepan. Remove from heat, add the dried mushrooms, cover and let sit for 25 minutes. Drain and slice the mushrooms into strips. Set aside.
2. Mix the coconut aminos, apple cider vinegar, sesame oil, chile oil, raw honey and red pepper flakes (optional) together in a small bowl and set aside.
3. Heat the lard or tallow in a large skillet over medium-high heat. Add the shitake/wood ear mushrooms, ginger, bamboo shoots, and pork. Cook for about 2 minutes, stirring frequently.
4. Add the portabello mushroom and cook for another 1-2 minutes. Add the coconut amino mixture and stir to combine,. Pour in 6 cups of chicken stock, bring to a boil, and simmer for 10 minutes.
5. Combine the arrowroot powder and remaining 1 cup chicken stock in a small bowl and mix well. Add the mixture to the soup and stir. Continue to cook until the soup thickens slightly.
6. Add the whisked egg and stir, then remove from heat. Taste and adjust seasonings as needed (add more chile oil or red pepper flakes for more heat, and add more vinegar to increase the sour flavor).
7. Serve with the chopped green onion for garnish.
- 1oz. Dried Wood Ear or Shitake mushrooms
- ¼ cup coconut aminos
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Chile oil
- 1 tsp. raw honey- Dash crushed red pepper flakes (optional)
- 1 Tbsp. lard (bacon fat) or tallow
- 1 inch piece fresh ginger, peeled and grated
- 1 4oz. can sliced bamboo shoots
- 1 lb. pork loin, sliced into thing strips
- 1 large portabello mushroom, stem removed, sliced into strips
- 7 cups chicken stock, separated
- 1 tsp. sea salt (or more to taste)
- ½ tsp. ground black pepper (or more to taste)
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 3 Tbsp. arrowroot powder
- 2 large eggs, whisked
- 1/4 cup chopped green onion (for garnish)
Equipment:
- Small saucepan
- Cutting board
- Kitchen knife
- Small bowl
- Large skillet
- Measuring spoons
- Measuring cups
- Stirring spoon
Directions:
1. Bring 2 cups of water to a boil in a small saucepan. Remove from heat, add the dried mushrooms, cover and let sit for 25 minutes. Drain and slice the mushrooms into strips. Set aside.
2. Mix the coconut aminos, apple cider vinegar, sesame oil, chile oil, raw honey and red pepper flakes (optional) together in a small bowl and set aside.
3. Heat the lard or tallow in a large skillet over medium-high heat. Add the shitake/wood ear mushrooms, ginger, bamboo shoots, and pork. Cook for about 2 minutes, stirring frequently.
4. Add the portabello mushroom and cook for another 1-2 minutes. Add the coconut amino mixture and stir to combine,. Pour in 6 cups of chicken stock, bring to a boil, and simmer for 10 minutes.
5. Combine the arrowroot powder and remaining 1 cup chicken stock in a small bowl and mix well. Add the mixture to the soup and stir. Continue to cook until the soup thickens slightly.
6. Add the whisked egg and stir, then remove from heat. Taste and adjust seasonings as needed (add more chile oil or red pepper flakes for more heat, and add more vinegar to increase the sour flavor).
7. Serve with the chopped green onion for garnish.
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