Wednesday, October 30, 2013

Paleo Hot & Sour Soup

The caveman is obsessed with hot and sour soup. I usually find it way too tangy and thick at Chinese restaurants, not to mention I just know it's loaded with gluten, sodium, sugar, oil and who knows what else. I decided to try out my own version and the results were great!

This is definitely a taste-as-you-go recipe. At the end I did add a little more vinegar and pepper, and also squirted a little sriracha onto both of our bowls. How zippy you make it is really up to you.

Paleo Hot & Sour Soup

marinated pork:
1/2 lb. pork tenderloin, cut into strips
2 tbs. coconut aminos
1 tbs. rice wine vinegar
2 minced garlic cloves
1 tbs. tapioca or arrowroot starch 

1 tbs. coconut oil
1 tbs. minced fresh ginger
10 oz. sliced shiitake mushrooms
6 cups chicken stock
3 tbs. coconut aminos
2 tbs. rice wine vinegar
4 tbs. apple cider vinegar
2 tsp. salt
1 tbs. raw honey
1 tbs. sesame oil
ground black pepper, to taste
4 tbs. tapioca or arrowroot, combined with 4 tbs. water to form a paste
2 lightly beaten eggs
diced green onion, to garnish

Combine pork marinade ingredients in a large bowl. Add pork, tossing to coat. Let sit while you start the soup. For the soup, combine the 3 tbs. coconut aminos through black pepper in a small bowl. Set aside.

Melt coconut oil in a large pot. Add pork and minced ginger, and cook on medium until pork is no longer pink. Add mushrooms and cook for another minute. Add chicken broth and bring to a boil.

Add aminos mixture to the pot, stirring to combine. Bring to a boil again, then lower heat and allow to simmer for a couple of minutes.

Add starch/water paste to pot, stirring well to mix it in. Keep simmering until mixture thickens up. Taste for seasoning.

Turn off heat but leave pot on burner. Stir in beaten eggs.

Remove from heat and serve garnished with minced green onion.

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