Hot and Sour Soup {Paleo, Gluten-free, Whole30, Keto}
Calories 480kcal
Ingredients
- 1 tablespoon olive oil (ghee or other neutral cooking oil)
- 12 ounces shiitake (ghee or other neutral cooking oil)
- 1/2 cup scallions (ghee or other neutral cooking oil)
- 1 1/2 tablespoons fresh ginger (ghee or other neutral cooking oil)
- 2 cloves garlic (ghee or other neutral cooking oil)
- 8 cups chicken (ghee or other neutral cooking oil)
- 1/2 teaspoon 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 teaspoon ground white pepper (ghee or other neutral cooking oil)
- 8 ounces bamboo shoots (ghee or other neutral cooking oil)
- 1 pound chicken (ghee or other neutral cooking oil)
- scallions (Additional thinly sliced)
- fresh cilantro
- sesame oil
- sriracha sauce (ghee or other neutral cooking oil)
Instructions
- 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.
- 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.
Originally posted 2019-02-20 18:39:16.
