Hot and Sour Soup

Instructions

1. Thinly slice mushrooms. Julienne leek, using white and light green parts only. Peel and mince ginger. Slice green onions on the bias. Rinse and drain bamboo shoots.
2. Cut pork shoulder into thin matchsticks. Lightly beat eggs in a bowl and set aside.
3. Heat a large saucepan over medium-high heat. When pot is hot, swirl in avocado oil. Toss in leeks and mushrooms.
4. Cook while stirring for 2 minutes or until leeks and mushrooms have cooked down.
5. Add pork and stir-fry until no longer pink.
6. Stir in coconut aminos, garlic, and ginger and cook for about 30 seconds or until fragrant. Toss in bamboo shoots.
7. Measure out 1/2 cup of broth (per 4 servings) and set aside.
8. Pour the rest of broth into a saucepan and bring to a boil over high heat. Once soup is boiling, turn down heat to medium to maintain a simmer.
9. Whisk arrowroot powder into reserved broth to make a slurry. In a slow and steady stream, pour arrowroot slurry into pot while briskly stirring to thicken soup.
10. Turn off heat as soon as soup thickens.
11. Remove pot from heat and slowly pour in beaten eggs while stirring.
12. Stir in rice vinegar, sesame oil, and white pepper. Season to taste with salt, and adjust with vinegar or white pepper if desired.
13. Ladle soup into serving bowls and garnish with green onions. Serve immediately!