• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Hot and Sour Soup (Whole30, Gluten Free)

Hot and Sour Soup (Whole30, Gluten Free)

Jump to Recipe Jump to Video Print Recipe

Hot and sour soup is a mainstay of Chinese restaurant menus, but you can make a Whole30-friendly one in less time than it takes for the delivery person to drive it over!

A closeup of hot and sour soup in a bowl ready to be served.

This fancy iteration of Simple Egg Drop Soup is from the “Not Ready” section of our latest cookbook, Ready or Not! Like all the other recipes in this section of the book, you can throw this together quickly and easily. Plus, you’ll be amazed at how authentic it tastes—without any questionable ingredients!

A collage of the cooking steps for hot and sour soup

COOKING TIPS,  SUBSTITUTIONS, AND SUGGESTIONS

Can you substitute the white pepper with black pepper?

You can use black pepper in place of white pepper, but it won’t taste quite right. Why? Black pepper is made when unripe berries from the pepper plant are dried until black—the flavor is spicier and sharper. White pepper, on the other hand, is made from fully ripened berries that are fermented before the outer layer is removed before drying. The flavor from white pepper is more complex and less in-your-face hot. Plus, white pepper is what my mom insists in using in the recipe, so that’s what I use!

Why don’t you use chinkiang vinegar?

Chinkiang vinegar (a.k.a. zhenjiang vinegar or black rice vinegar) is the vinegar traditionally used in hot and sour soup to impart the signature tang. My mom uses it, but I can’t cook with it because chinkiang vinegar normally has gluten in it. After experimenting with different vinegars, I discovered that regular old rice vinegar is a great substitute for chinkiang vinegar—plus, it’s readily available at most grocery stores. Just make sure you don’t grab a seasoned rice vinegar by mistake because the seasoned stuff normally contains sugar.

What if you don’t eat pork?

You can definitely substitute thinly sliced chicken thighs or sirloin steak in place of pork, and the soup will still taste fantastic.

How do you store leftovers?

Hot and Sour Soup can be kept in a sealed container in the fridge for up to 4 days, but it does taste best when it’s freshly made. I don’t normally freeze this soup because it doesn’t taste as hot and tangy when you reheat it.

Ready to make one of my favorite Chinese soups?

Serves 6

Ingredients:

  • 1 tablespoon avocado oil or ghee
  • 1 large leek, julienned, white and light green parts only
  • ¼ pound fresh shiitake mushrooms, thinly sliced
  • 1 pound pork shoulder, sirloin roast, or tenderloin, cut into thin matchsticks
  • 2 tablespoons coconut aminos
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 can (8 ounces) sliced bamboo shoots, rinsed and drained
  • 6 cups bone broth or chicken stock, divided
  • 1½ tablespoons arrowroot powder
  • 2 large eggs, beaten
  • ¼ cup rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon ground white pepper
  • Diamond Crystal brand kosher salt
  • 2 scallions, sliced on the bias

Equipment:

  • Chef‘s knife
  • Cutting board
  • 6-quart saucepan
  • Silicone spatula
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Ladle

Method:

Heat a large saucepan over medium-high heat. When the pot is hot, swirl in the avocado oil or ghee. Toss in the leeks and shiitake mushrooms.

Adding sliced shiitake mushrooms and julienned leeks to a large saucepan with melted fat

Cook, stirring for 2 minutes or until the leeks and mushrooms have cooked down, Add the pork and stir-fry until no longer pink.

Stir-frying the pork and vegetables for Hot and Sour Soup

Stir in the coconut aminos, garlic, and ginger and cook for about 30 seconds or until fragrant. Toss in the bamboo shoots.

Adding sliced bamboo shoots to the pork and vegetable mixture for Hot and Sour Soup

Measure out and set aside ½ cup of the broth. Pour the rest of the broth into the saucepan and bring to a boil over high heat. Once the soup is boiling, turn down the heat to medium or lower to maintain a simmer.

Pouring broth in the pot to make Hot and Sour Soup.

Whisk the arrowroot powder into the reserved broth to make a slurry.

Whisking arrowroot powder with the reserved broth in a small measuring cup

In a slow and steady stream, pour the arrowroot slurry into the pot while briskly stirring to thicken the soup. (Note: If arrowroot is overheated, it can break down, so turn off the heat as soon as the soup thickens.)

Pouring the arrowroot powder slurry into the simmering Hot and Sour Soup.

Remove the pot from the heat. Slowly pour in the beaten eggs while stirring.

Pouring whisked eggs into the steaming pot of Hot and Sour Soup

Stir in the rice vinegar, sesame oil, and white pepper. Season to taste with salt, and adjust with vinegar or white pepper if desired.

Pouring rice vinegar into the Hot and Sour Soup off the heat.

Ladle the soup into serving bowls and garnish with scallions. Serve immediately!

Garnishing a bowl of hot and sour soup with sliced scallions

Want more inspiration from my past January Whole30s? Check out my Day 29 post from 2018!

  • 2018 Whole30 Day 29: Whole Roasted Cauliflower

A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

A closeup of paleo hot and sour soup in a bowl ready to be served.
Print Recipe
4.85 from 13 votes

Hot and Sour Soup

Hot and sour soup is a mainstay of Chinese restaurant menus, but you can make a Whole30-friendly one in less time than it takes for the delivery person to drive it over!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Chinese
Keyword: gluten-free, paleo, Primal, soup, Whole30
Servings: 6 servings
Calories: 385kcal
Author: Michelle Tam

Ingredients

  • 1 tablespoon avocado oil or ghee
  • 1 large leek julienned, white and light green parts only
  • ¼ pound fresh shiitake mushrooms thinly sliced
  • 1 pound pork shoulder sirloin roast, or tenderloin, cut into thin matchsticks
  • 2 tablespoons coconut aminos
  • 2 garlic cloves minced
  • 1 tablespoon minced ginger
  • 1 can (8 ounces) sliced bamboo shoots rinsed and drained
  • 6 cups Instant Pot Bone Broth or chicken broth, divided
  • 1½ tablespoons arrowroot powder
  • 2 large eggs beaten
  • ¼ cup rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon ground white pepper
  • Diamond Crystal kosher salt
  • 2 scallions sliced on the bias
US Customary - Metric

Instructions 

  • Heat a large saucepan over medium-high heat. When the pot is hot, swirl in the avocado oil or ghee. Toss in the leeks and shiitake mushrooms.
  • Cook, stirring for 2 minutes or until the leeks and mushrooms have cooked down, Add the pork and stir-fry until no longer pink.
  • Stir in the coconut aminos, garlic, and ginger and cook for about 30 seconds or until fragrant. Toss in the bamboo shoots.
  • Measure out and set aside ½ cup of the broth. Pour the rest of the broth into the saucepan and bring to a boil over high heat. Once the soup is boiling, turn down the heat to medium or lower to maintain a simmer.
  • Whisk the arrowroot powder into the reserved broth to make a slurry.
  • In a slow and steady stream, pour the arrowroot slurry into the pot while briskly stirring to thicken the soup. (Note: If arrowroot is overheated, it can break down, so turn off the heat as soon as the soup thickens.)
  • Remove the pot from the heat. Slowly pour in the beaten eggs while stirring.
  • Stir in the rice vinegar, sesame oil, and white pepper. Season to taste with salt, and adjust with vinegar or white pepper if desired.
  • Ladle the soup into serving bowls and garnish with scallions. Serve immediately!

Video

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 385kcal | Carbohydrates: 18g | Protein: 28g | Fat: 22g | Fiber: 2g
64

Thrive Market   LunchBots   Real Plans

Reader Interactions

Comments

  1. Gretchen Greenbride says

    August 11, 2020 at 2:31 pm

    Anyone subbed wood ears for the shiitakes?

    Reply
    • nomnompaleo says

      August 11, 2020 at 2:31 pm

      You can definitely sub wood ear mushrooms for the shiitake!

      Reply
  2. Holly Masclans says

    August 17, 2020 at 12:22 am

    5 stars
    Another family favorite. Never had it in a restaurant. First time trying it and love it. Soups are great to have sitting on the stove for help yourself meals and snacks.

    Reply
  3. Rebecca says

    October 10, 2020 at 4:21 pm

    I’m unfortunately allergic to sesame oil 😞. Any suggestions of what the best oil to substitute it with?

    Reply
    • Michelle Tam says

      October 12, 2020 at 2:39 am

      You can leave it out! It won’t make a huge difference in the final outcome.

      Reply
  4. Elle says

    December 19, 2020 at 4:36 pm

    Can’t wait to try this. Love egg drop and hot and sour soups. However, my kids are not a huge fan of bamboo shoots, ok to leave out? Or will it change the flavor of the soup?

    Reply
    • Michelle Tam says

      December 23, 2020 at 8:19 pm

      Totally okay to leave out the bamboo shoots!

      Reply
  5. Beth says

    December 21, 2020 at 11:33 pm

    5 stars
    just made this for lunch – so easy and delicious!

    Reply
  6. Laura says

    January 13, 2021 at 11:52 pm

    Can this be made vegetarian?

    Reply
    • Michelle Tam says

      April 4, 2021 at 8:10 pm

      Sure! Use vegetable stock and tofu in place of the chicken broth and pork.

      Reply
  7. Cheryl says

    January 14, 2021 at 6:22 am

    I miss egg drop soup and would love to try this but am unable to eat eggs. Is there an alternative?

    Reply
    • Michelle Tam says

      January 14, 2021 at 7:41 pm

      You can leave out the egg!

      Reply
  8. Sandra H Moses says

    March 28, 2021 at 3:55 am

    Soup sounds lovely. Is this soup keto friendly and if not, what is in it that makes it not low carb or keto friendly? Love your recipes. . . . .

    Reply
    • Michelle Tam says

      March 31, 2021 at 3:35 am

      The nutrition facts per serving is at the bottom of the printable recipe card at the bottom.

      Reply
      • Sadia says

        November 11, 2022 at 9:50 pm

        What beef meat to sub for pork?

        Reply
        • Michelle Tam says

          November 14, 2022 at 10:41 pm

          You can use chicken in place of pork!

          Reply
  9. Dianna says

    February 3, 2022 at 10:55 pm

    Would apple cider vinegar work instead of rice vinegar

    Reply
    • Michelle Tam says

      February 4, 2022 at 4:18 pm

      Yes!

      Reply
  10. Leann says

    November 3, 2022 at 3:12 pm

    Looks delish! Is it possible to sub something else for the ginger?

    Reply
    • Michelle Tam says

      November 5, 2022 at 6:38 pm

      You can just leave it out!

      Reply
  11. Amy says

    November 5, 2022 at 10:42 pm

    I really enjoyed the flavor. Can I freeze some of the leftovers?

    Reply
  12. Suz K. says

    February 4, 2023 at 10:51 pm

    5 stars
    Your recipe sounds awesome. I am allergic to mushrooms and eggs. What Could I substitute for the mushrooms? ( I read the comment about leaving out the eggs). Thank you so much. Hot and Sour Soup used to be my favorite soup before I developed my food allergies. Thank you so much 🌻

    Reply
    • Michelle Tam says

      February 4, 2023 at 10:56 pm

      You can leave out the mushrooms and add extra pork or veggies!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • An overhead shot of a paleo and Whole30 Green Goddess Cobb Salad Panera copycat. Panera Green Goddess Salad (Whole30, Keto, Paleo)
  • A hand is holding a mason jar filled with paleo, vegan, and Whole30 Green Goddess Dressing. Green Goddess Dressing (Vegan, Whole30, Keto, Nut Free)
  • An overhead shot of a frying pan filled with Egg Roll In A Bowl (also known as Potsticker Stir-Fry), a keto, paleo, and Whole30 one-pan meal. Egg Roll in a Bowl (Keto, Whole30, Gluten Free)
  • An overhead shot of crispy air fryer chicken thighs in an open air fryer basket. The Best Air Fryer Chicken Thighs: Cracklin’ Chicken!

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023