Hot and Sour Soup

1. Slice pork into thin strips.

2. Place 2 teaspoons (per 4 servings) of garlic, coconut aminos, and coconut vinegar in a shallow, non-reactive container, and marinate pork for at least 4 hours or overnight.

3. Remove stems and slice mushrooms. Peel and grate ginger.

4. In a large stockpot, add avocado oil and marinated pork. Cook until pork is no longer pink.

5. Add mushrooms, sriracha, ginger, and remaining garlic. Sauté until mushrooms soften. Add chicken broth and heat through, stirring any brown bits from the bottom of the pot.

6. In a small bowl, mix arrowroot powder with filtered water. Pour arrowroot mixture into the pot and simmer for about 15 minutes.

7. Dice green onions. Remove stems from kale and mince leaves finely. Add to soup and cook for another minute until kale is bright green.

8. Remove soup from heat and add honey, coconut aminos, coconut vinegar, and sesame seed oil.

9. Combine eggs with 1 tablespoon of filtered water and whisk until thoroughly combined.

10. 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.)

11. Garnish bowls with diced green onions and serve immediately.