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This mildly spicy Hot and Sour Soup makes a wonderful side dish to any Asian or Asian-inspired entree, but can also become a main dish itself with the addition of some cooked, shredded chicken during the arrowroot step. The heat comes from just a touch of ginger while the lime and bamboo round out the “sour” part of the flavor. The vegetable puree is largely for color, meant to replace tomato sauce in a more traditional recipe. If you have a favorite tomato sauce alternative, feel free to substitute that.

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Hot and Sour Soup

This mildly spicy, allergen-free Hot and Sour Soup makes a wonderful side dish, featuring ginger for heat and lime for tartness.

Prep Time10

Cook Time20

Total Time30

Servings servings

Equipment

cookware

Ingredients

4 cups chicken broth
1/2 cup apple cider vinegar
2 tablespoons rice wine vinegar or white wine vinegar
1 tablespoon honey
1 tablespoon no-tomato sauce
1 tablespoon coconut aminos
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper omit for AIP
2 cloves garlic minced
4 medium shiitake mushroom sliced
8 ounces bamboo shoots sliced
1/2 teaspoon lime juice
1/4 cup arrowroot powder
2 tablespoons cold water
2 medium eggs beaten, omit for AIP or egg-free
2 stalks green onion sliced

Instructions

In a large saucepan over medium heat, combine the broth, vinegar, mirin, honey, no-tomato sauce, aminos, ginger, salt, pepper, and garlic and simmer for 5 minutes.
Stir in the mushrooms and bamboo shoots and simmer another 5 minutes.
Meanwhile, stir together the arrowroot and cold water. Add to the soup along with the lime juice, stirring constantly until the soup thickens.
Remove from the heat and continue stirring while you pour in the eggs. Serve garnished with green onions.