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Hot and Sour Soup
Course
Side Dish
Prep Time
5
minutes
Cook Time
10
minutes
Total Time
15
minutes
Servings
4
Author
Jenny Castaneda
Ingredients
32
oz
vegetable broth
2
tbsp
coconut aminos
8
oz
Mushrooms
sliced
2
tbsp
chili oil or 2 tsp red pepper flakes
3
tbsp
rice vinegar
1/4
tsp
white pepper
1
egg
whisked
1
tbsp
arrowroot dissolved in 1 1/2 tbsp water
2
tsp
sesame oil
2
tbsp
chives
Instructions
Add broth, coconut aminos and mushrooms to a medium stock pot on medium high heat. Bring to a boil.
Reduce heat to medium low and let it simmer for 5-8 mins until mushrooms are soft.
Add chili oil (or red pepper flakes), rice vinegar and white pepper. Mix and let it simmer for 1 minute.
Slowly pour the whisked egg into the soup while continuously stirring it with a fork to make sure the egg doesn’t clump up.
Add the dissolved arrowroot powder and mix until it begins to thicken. Let it simmer for 1 minute.
Turn off the heat and add sesame oil and chives. Mix well and serve immediately while hot!