Name: Vegetable Hot and Sour Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Paleo
Ingredients: 2 Tablespoons avocado oil; 6 ounces shiitake mushrooms, sliced; 1 medium onion, diced; 1 teaspoon Celtic sea salt; 3 garlic cloves, minced; 1” ginger, grated; 6 cups chicken bone broth or vegetable broth; 1 teaspoon fish sauce (optional, leave out for vegetarian); 2 large carrots, cut into matchsticks; 2 cups cauliflower, cut into florets; 2 cups broccoli, cut into florets; 1 ½ cups napa cabbage, thinly sliced; 1 medium zucchini, cut into matchsticks; 6 ounces chicken breasts cut into cubes or 1 cup firm tofu (optional); 2 Tablespoons gluten free tamari or ¼ cup coconut aminos; 1 Tablespoon arrowroot; 3 pastured eggs, beaten in a small bowl and set aside; 1/4 cup white vinegar; 1/2 – 1 teaspoon white pepper; 2 scallions, thinly sliced, more for garnish; 1/2 cup Cilantro chopped, more for garnish

Description

This is a simple version of the classic restaurant style Chinese soup with lots of extra vegetables. The taste is tangy, spicy and incredibly delicious.

Ingredients

Scale

2 Tablespoons avocado oil
6 ounces shiitake mushrooms, sliced
1 medium onion, diced
1 teaspoon Celtic sea salt
3 garlic cloves, minced
1” ginger, grated
6 cups chicken bone broth or vegetable broth
1 teaspoon fish sauce (optional, leave out for vegetarian)
2 large carrots, cut into matchsticks
2 cups cauliflower, cut into florets
2 cups broccoli, cut into florets
1 ½ cups napa cabbage, thinly sliced
1 medium zucchini, cut into matchsticks
6 ounces chicken breasts cut into cubes or 1 cup firm tofu (optional)
2 Tablespoons gluten free tamari or ¼ cup coconut aminos
1 Tablespoon arrowroot
3 pastured eggs, beaten in a small bowl and set aside
1/4 cup white vinegar
1/2 – 1 teaspoon white pepper
2 scallions, thinly sliced, more for garnish
1/2 cup Cilantro chopped, more for garnish

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Instructions

Heat a heavy bottomed soup pot over medium-low heat and add oil.
Add onions and mushrooms and cook until the onions and mushrooms have softened 5-8 minutes.
Add garlic and ginger, cook 1 minute.
Add broth and fish sauce. Turn heat up to high.
Add carrots and cauliflower. Bring to a boil.
Add broccoli, cabbage, zucchini and chicken if using.
Simmer 3-4 minutes until vegetables are just cooked through.
In a small bowl whisk together arrowroot and tamari or coconut aminos. Add to soup while stirring. Simmer 30 seconds.
Add the beaten eggs to the boiling pot, stirring to create ribbons. Cook about 1 minute.
Remove from heat and add vinegar, white pepper and tofu if using.
Add scallions, cilantro, saving a few for garnish.
Taste to adjust seasoning and serve immediately with additional scallions and cilantro as garnish.

Notes

Nutrition information is with chicken and chicken bone broth.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Soup
Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free, Low Carb

Keywords: hot and sour soup, vegetable hot and sour soup, nourishing soup, healthy soup