Not only do I love hot and sour soup, but I love the idea of take-out. Dinner ready at my fingertips? Awesome. But when we moved to a real food diet, the additives and processed ingredients no longer fit with our lifestyle.
So I jumped in the kitchen and set out to re-create the soup from my favorite place and it turned out easier (and yummier) than expected. Plus, you can easily make enough soup for a few days of dinner at your fingertips.
Follow your bowl of hot and sour soup with some Salmon and Seaweed Roll Ups (AIP) for an Asian-inspired meal.
Hot and Sour Soup
- 1/2 lb pork tenderloin
- 2 cloves garlic
- 2 tbsp. soy sauce
- 1 tbsp. rice wine vinegar
- 1/2 lb shiitake mushrooms
- 1 inch fresh ginger
- 3 cloves garlic
- 1 tbsp. coconut oil
- 1 tsp. sriracha sauce, plus more to taste
- 2 qt chicken stock
- 4 tbsp. arrowroot powder
- 2 tbsp. filtered water
- 1 bunch kale, small
- 3 tbsp. soy sauce, plus more to taste
- 1 tbsp. raw honey
- 4 tbsp. rice wine vinegar
- 1 tbsp. toasted sesame oil
- 3 eggs
- 1 tbsp. filtered water
- 4 green onions
- Slice pork into thin strips. Mince garlic. Place garlic, soy sauce, and rice wine vinegar in a shallow, non-reactive container, and marinate pork for at least 4 hours or overnight.
- Remove stems and slice mushrooms, Peel and grate ginger and mince garlic. Dice green onions.
- 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.
- In a small bowl mix arrowroot powder with the cold filtered water. Pour arrowroot mixture into the pot and simmer for about 15 minutes.
- Remove stems from kale and mince leaves finely. Add to soup and cook for another minute until kale is bright green.
- Remove soup from heat and add honey, rice vinegar and sesame seed oil.
- Combine eggs with filtered water and whisk until thoroughly combined.
- 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 broth.)
- Garnish bowls with diced green onions and serve immediately.