Who doesn’t love a delicious soup that comes together fast? We know we do. Some weeks we can do well with meal planning and everything is a go, but it never hurts to have a back pocket soup you can throw together for lunch or dinner if you need it. Right?
This one we decided to play a little and try some products out and we’re pretty happy with the outcome. A traditional hot and sour soup will have soy and tofu in it however, when we use our beef and chicken broths for soups we like to keep things a solid paleo inspired meal. In this case we skipped the tofu, had the option to add extra egg and tried out the Naked Coconuts Soy-Free Seasoning Sauce in place of soy sauce. This soy sauce substitute is salty and rich in flavor with 65% less sodium than regular soy sauce and has no coconut taste. It’s perfect for our low sodium broth. Also known as coconut aminos, this soy-free seasoning sauce is enzymatically alive and made from fermented coconut sap. Although we aren’t quite prepared to pair it with our sushi, we are absolutely on board with using it as a substitute ingredient in recipes and cutting back on soy products for our paleo and Whole 30 meals.
We also skipped chopping and shredding ginger and added The Ginger People Organic Ginger Juice to our shopping basket this time around. It is super convenient and a super clean, delicious product.
Quick & Easy Hot & Sour Soup, makes 4 servings
- 2 pints of BONED Chicken Broth, frozen or defrosted
- 2 tablespoons Naked Coconuts Soy-Free Seasoning Sauce
- ¼ to ½ teaspoon crushed red pepper
- 8 ounces fresh shiitake mushrooms, caps thinly sliced
- 3 to 4 tablespoons rice vinegat
- 2 tablespoons arrowroot powder
- 2 large eggs, lightly beaten
- 2 tablespoons The Ginger People Organic Ginger Juice or freshly grated ginger
- optional, scallions thinly sliced
In a large pot combine broth (heat up first if still frozen than add), soy-free seasoning sauce, crushed red pepper and 2 cups water. Bring to a bowl over medium heat. Add mushrooms; reduce heat and simmer until tender, about 10 minutes.
In a small bowl, whisk together 2 tablespoons vinegar and arrowroot powder. Add to pot stirring until soup is thickened, about 1 minute.
Add egg through a slotted spoon or drizzled into pot, stir and form ribbons. Remove from heat; let stand, covered, about 1 minute. Pour in ginger juice or squeeze grated ginger in a small sieve release into soup (discard solids). Add remaining tablespoon vinegar, season to taste and sprinkle with scallions for garnish.
Happy Soup Making!
Credits // Author and Photography: Suzanne Serwatuk