¼ - ⅓cupunseasoned rice vinegar*, more or less to taste
¼cupcoconut aminos, tamari or soy sauce
2-4pasture-raised eggs, lightly beaten* (I like mine real eggy so we go with 4)
½teaspoonfresh ground white pepper, or black
Optional:
8ouncesbamboo shoots, drained
½ - 1lbshredded chicken, ground chicken or pork, thinly sliced pork tenderloin or shoulder, tofu, etc
Serving:
Additional thinly sliced scallions
Fresh cilantro
Sesame oil
sriracha or other chili garlic sauce or hot chili oil
Instructions
Add the oil to a large pot over a medium-high heat. Add the mushrooms, scallions, ginger and garlic, (and bamboo shoots, if using). Cook and stir for 1-2 minutes to infuse the flavor.
Add the broth, red pepper flakes, vinegar and coconut aminos (or soy sauce). Bring to a boil, then reduce the heat and allow to simmer for about 10 minutes or until the mushrooms are tender.
Stir the soup in a circular motion in one direction, then drizzle in the eggs in a thin and steady stream (while you are continuing to stir the soup) to create egg ribbons. I personally like to give the soup a swirl, then I like to pour the beaten eggs in a steady stream through a slotted serving spoon to encourage nice separated ribbons.
Give the soup a taste and add more red pepper flakes and/or rice vinegar, as needed to get your desired flavor. Stir in ground white pepper.
Serve hot. Garnish the hot and sour soup with chopped scallions, cilantro and a drizzle of sesame oil.
Notes
You can also use white vinegar. For a slightly different flavor profile try 2 tablespoons of red wine vinegar and 2 tablespoons of rice vinegar. Options for thickening the soup: If you wish to have a thicker soup, you can use cornstarch, tapioca starch or arrowroot flour. Equal parts starch to cold water (or broth). Whisk together. Start with 2 tablespoons starch to 2 tablespoons water. Stir into the soup after it has been simmering, before you add the eggs. I find when I add 4 eggs to the soup, I don’t need or want the starch to thicken. It’s just personal preference. Traditional hot and sour soup uses dried wood-ear mushrooms and dried day lilies, about 1 ounces of each, since these aren’t super easy to come by, I skip them, if you have access, go for it. They are lovely. Simply soak to rehydrate and add when you are adding the mushrooms. Leave out the garlic and mushrooms to make low FODMAP