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This mildly spicy Hot and Sour Soup makes a wonderful side dish to any Asian or Asian-inspired entree, but can also become a main dish itself with the addition of half a pound of cooked, shredded chicken during the arrowroot step. (But if you do turn it into an entree, the recipe will serve two rather than four.)
The heat comes from just a touch of ginger while the lime and bamboo round out the “sour” part of the flavor. The vegetable puree is largely for color, meant to replace tomato sauce in a more traditional recipe. If you have a favorite tomato sauce alternative, feel free to substitute that.
- 4 cups chicken broth
- ½ cup apple cider vinegar
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 tablespoon beet, carrot, or sweet potato puree (for color)
- 1 tablespoon coconut aminos
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
- 2 cloves garlic, minced
- 4 medium shiitake mushroom, sliced
- 8 ounces bamboo shoots, sliced
- ½ teaspoon lime juice
- ¼ cup arrowroot powder
- 2 tablespoons cold water
- 2 stalks green onion, sliced
- In a large saucepan over medium heat, combine the broth, vinegars, honey, vegetable puree, aminos, ginger, salt, and garlic and simmer for 5 minutes.
- Stir in the mushrooms and bamboo shoots and simmer another 5 minutes.
- Meanwhile, stir together the arrowroot and cold water. Add to the soup along with the lime juice, stirring constantly until the soup thickens.
- Remove from the heat and serve garnished with green onions, salted to taste.