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!
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!
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:
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.
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!
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) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Hot and Sour Soup
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
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!
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