Hot and Sour Soup

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Servings: 4 Prep: 40 min Cook: 440 min Dairy Free Gluten Free Paleo Entree Soup Freezable Homestyle Soup: Hot Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

½ pound pork tenderloin 5 teaspoons minced garlic 2 tablespoons coconut aminos 1 tablespoon coconut vinegar ½ pound shiitake mushrooms 1 inch fresh ginger 1 tablespoon avocado oil 1 teaspoon sriracha, plus more to taste 8 cups chicken broth 4 tablespoons arrowroot 2 tablespoons water 4 green onions 1 bunch kale 1 tablespoon honey 3 tablespoons coconut aminos, plus more to taste 4 tablespoons coconut vinegar 1 tablespoon sesame oil 3 eggs

Instructions

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.