Just in time for cold and flu season, this soup offers the healing benefits of homemade broth, the antiseptic properties of vinegar, and the circulatory benefits of black mushrooms and lily buds.
Hot and Sour Soup traditionally has pork in it, which makes it more of a meal. I left it out of this version, because it’s the type of soup I make on the fly, with ingredients I have in my pantry. If you want to add it, or any other cooked meat, add it before stirring in the eggs.
½ C (about 1/2 ounce) chinese black mushrooms *
24 lily buds *
2 inch piece ginger, grated
2 quarts homemade bone broth, chicken or pork
4×6 inch piece kombu, rinsed *
1 t white pepper
¼ C coconut aminos
¼ C coconut vinegar
1/2 cup bamboo shoots, cut into matchsticks
2 T arrowroot powder + ¼ C water mixed in a small bowl to make a slurry **
2 large eggs, beaten
1 tablespoon toasted sesame oil
sliced green onions and chili oil for serving, optional
- Rehydrate the mushrooms and lily buds in enough boiling water to cover for about 30 minutes. Slice mushrooms into thin slices.
- Heat the broth in a large soup pot over medium heat and add the rinsed kombu and grated ginger. Allow to simmer 20-30 minutes, and then remove the kombu and discard.
- Add the rehydrated mushrooms and lily buds, bamboo shoots, white pepper, coconut aminos, and coconut vinegar and simmer five minutes.
- Add the slurry of arrowroot and water and simmer another five minutes.
- While stirring, pour in the beaten eggs.
- Add the sesame oil and stir to combine.
- Serve garnished with green onions and chili oil, if desired.
* available at Asian markets
** optional, for thickening