Hot and Sour Soup

Instructions

For the pork:

1. Slice pork into thin strips. Place garlic, soy sauce, and rice wine vinegar in a shallow, non-reactive container, and marinate pork for at least 4 hours or overnight.

For the soup:

1. Remove stems and slice mushrooms, Peel and grate ginger. Dice green onions. Remove stems from kale and mince leaves finely.
2. In a large stock pot add coconut oil and marinated pork. Cook until pork is no longer pink. Add mushrooms, sriracha, ginger, and garlic. Sauté until mushrooms soften. Add chicken stock, and heat through, stirring any brown bits from the bottom of the pot.
3. In a small bowl, mix cornstarch with 2/3 of the filtered water. Pour cornstarch mixture into the pot and simmer for about 15 minutes.
4. Add kale to soup and cook for another minute until kale is bright green.
5. Remove soup from heat and add honey, rice vinegar and sesame seed oil.
6. Combine eggs with remaining filtered water and whisk until thoroughly combined.
7. Stir pot in a circle going in one direction. Slowly pour eggs in a steady stream into soup. (Soup should still be hot enough for eggs to cook upon entering the stock.)
8. Garnish bowls with diced green onions and serve immediately.