Hot and Sour Soup {Paleo, Gluten-free, Whole30, Keto}

Hot and Sour Soup {Paleo, Gluten-free, Whole30, Keto}

Ingredients

• 1 tbsp olive oil ((ghee or other neutral cooking oil))
• 12 oz shiitake ((ghee or other neutral cooking oil))
• 1/2 cup scallions ((ghee or other neutral cooking oil))
• 1 1/2 tbsp fresh ginger ((ghee or other neutral cooking oil))
• 2 clove garlic ((ghee or other neutral cooking oil))
• 8 cup chicken ((ghee or other neutral cooking oil))
• 1/2 tsp red pepper flakes ((ghee or other neutral cooking oil))
• 9/16 cup rice vinegar ((ghee or other neutral cooking oil))
• 1/4 cup coconut aminos ((ghee or other neutral cooking oil))
• 4 eggs (pasture-raised
• 1/2 tsp ground white pepper ((ghee or other neutral cooking oil))
• 8 oz bamboo shoots ((ghee or other neutral cooking oil))
• scallions (Additional thinly sliced)
• fresh cilantro
• sesame oil
• sriracha sauce ((ghee or other neutral cooking oil))

Instructions

1. Add the oil to a large pot over a medium-high heat.
2. Add the mushrooms, scallions, ginger and garlic, (and bamboo shoots, if using).
3. Cook and stir for 1-2 minutes to infuse the flavor.
4. Add the broth, red pepper flakes, vinegar and coconut aminos (or soy sauce).
5. Bring to a boil, then reduce the heat and allow to simmer for about 10 minutes or until the mushrooms are tender.
6. 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.
7. Give the soup a taste and add more red pepper flakes and/or rice vinegar, as needed to get your desired flavor.
8. Stir in ground white pepper.
9. Serve hot.
10. Garnish the hot and sour soup with chopped scallions, cilantro and a drizzle of sesame oil.