There’s a restaurant in town that makes amazing hot and sour soup. It inspired me to try making some at home. Although it’s hard to top the restaurant’s recipe, I was pleased with how this turned out. A lot of things in the recipe can be modified as desired.
All I can say is “Yum!”
2 tsp chili sauce (can substitute ¼ tsp cayenne pepper or ¼ tsp red pepper flakes)
1/2 lb. or 2 1/2 cups mushrooms, sliced
¼ cup liquid aminos or soy sauce
1 Tbsp sesame oil or other oil
2 Tbsp coconut oil or other oil
2 Tbsp rice wine vinegar plus 4 Tbsp apple cider vinegar (or 6 Tbsp apple cider vinegar)
2 tsp raw honey (or sugar)
¼ tsp ground ginger
2 garlic cloves, minced or ½ tsp garlic powder
8 oz. sliced bamboo shoots
2 eggs, beaten
6 cups chicken stock
4 Tbsp arrowroot, tapioca or other flour mixed with 4 Tbsp water to form a paste
Salt to taste
*If adding meat: use ½ lb. sautéed pork or chicken
In stock pot, saute mushrooms and bamboo shoots in your 2 Tbsp of coconut oil or other oil. Add chicken stock and bring to a boil.
Add chili sauce, liquid aminos/soy sauce, 1 Tbsp sesame oil/other oil, vinegar, honey, ginger, garlic and salt. Bring back to boil and let simmer for a few minutes. Slowly add flour and water mixture while stirring. Once soup has thickened slightly, turn off heat.
Slowly add beaten eggs in a thin stream, stirring constantly.