Hot and Sour Soup

Yield: 3-4 servings

2 tbsp coconut oil

1/2 pound ground pork

1 tbsp garlic, minced

1 tbsp ginger, minced

4 cups chicken stock

1 cup shiitake mushrooms (or crimini or button mushrooms), washed and quartered

1/3 cup bamboo shoots, drained

1/2 pound soft tofu, cut into 1/2-inch dice

1/3 cup rice vinegar

3 tbsp tamari

1 tbsp sesame oil

1 tbsp sriracha

2 large eggs, beaten

salt and pepper

1/2 cup green onion, chopped

1. In a large pot, heat the coconut oil over medium-high heat. Add the pork, garlic, and ginger and cook, stirring occasionally, until the pork is golden brown, about 3 minutes.

2. Add the stock, mushrooms, bamboo shoots, tofu, rice vinegar, tamari, sesame oil, sriracha. Bring the soup to a simmer for 10 minutes.

3. While stirring constantly, drizzle in the eggs and cook until strands form, about 1 minute. Season to taste with salt and pepper.

4. Garnish with green onion and serve hot.


https://smittenkitchen.com/2016/02/hot-and-sour-soup/