Cooked - Vegetable Hot And Sour Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetable Hot And Sour Soup

4.0

2 Tablespoons avocado oil

6 ounces shiitake mushrooms, sliced

1 medium onion, diced

1 teaspoon Celtic sea salt

3 garlic cloves, minced

1” ginger, grated

6 cups chicken bone broth or vegetable broth

1 teaspoon fish sauce (optional, leave out for vegetarian)

2 large carrots, cut into matchsticks

2 cups cauliflower, cut into florets

2 cups broccoli, cut into florets

1 ½ cups napa cabbage, thinly sliced

1 medium zucchini, cut into matchsticks

6 ounces chicken breasts cut into cubes or 1 cup firm tofu (optional)

2 Tablespoons gluten free tamari or ¼ cup coconut aminos

1 Tablespoon arrowroot

3 pastured eggs, beaten in a small bowl and set aside

¼ cup white vinegar

½ – 1 teaspoon white pepper

2 scallions, thinly sliced, more for garnish

½ cup Cilantro chopped, more for garnish

Heat a heavy bottomed soup pot over medium-low heat and add oil.
Add onions and mushrooms and cook until the onions and mushrooms have softened 5-8 minutes.
Add garlic and ginger, cook 1 minute.
Add broth and fish sauce. Turn heat up to high.
Add carrots and cauliflower. Bring to a boil.
Add broccoli, cabbage, zucchini and chicken if using.
Simmer 3-4 minutes until vegetables are just cooked through.
In a small bowl whisk together arrowroot and tamari or coconut aminos. Add to soup while stirring. Simmer 30 seconds.
Add the beaten eggs to the boiling pot, stirring to create ribbons. Cook about 1 minute.
Remove from heat and add vinegar, white pepper and tofu if using.
Add scallions, cilantro, saving a few for garnish.
Taste to adjust seasoning and serve immediately with additional scallions and cilantro as garnish.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 47 weeks ago

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