Pasture Raised Chicken and Pork Hot and Sour Soup

When Winter Chill is wearing down your Energy Levels

Hot & Sour soup is sure to put a pep in your step! Full of wholesome ingredients, simmered together building the most amazing flavor bomb soup in my kitchen.

Spicy, Tangy, velvety, Sour, Sweet, Umami, Salty, crunchy and comforting.

Not many dishes can accomplish all of that in one spoonful, that is exactly why this soup is so special. Mushrooms deep earthiness, meet the bright tanginess of apple cider vinegar, and pair with crunchy & sweet winter radishes, spicy ginger and garlic compliment the salty smooth broth. It is spoon coating gold!

Stuffy nose, chilled to the bone?

This soup will nourish you with its immune boosting radishes, garlic, ginger and bone broth, and warm you to the core with its spice and toasty warmth. It is visually beautiful, aromatic, and flavorful beyond words! I hope you enjoy it as much as we do!

Pasture Raised Hot & Sour Soup

Pasture Raised Hot & Sour Soup

Yield 8, 1 Cup Portions
Author Mary Pedersen
Prep time
30 Min
Cook time
45 Min
Total time
1 H & 15 M
Tangy, Velvety, Spicy, Umami, what other dish could hold such an array of flavors! Hot and Sour is sure to win you over!

Ingredients

  • 8 cups of Pasture Raised Bone Broth (Chicken, Pork, or Beef)
  • 8oz Organic Mushrooms: Baby Bella or Shiitake, thinly sliced
  • 2 Cups assorted hardy winter roots (Diakon Radishes, Watermelon Radishes, Red Turnips, Carrots) cut into 1/2inch thick Baton & Wedge shapes. Keep them similar in size for even cooking.
  • 1/8-1/4 cup apple cider vinegar
  • 1/4 C organic soy sauce or coconut aminos
  • 2 Tablespoons fresh grated ginger
  • 1 tsp chili garlic sauce ( Substitute with grated garlic and red chili flakes)
  • 2 Large Verdant eggs beaten (used as a thickening agent)
  • 2 Large Verdant eggs whisked (used in the soup)
  • 1 Cup of Pasture Raised Chicken or Pork. Left over Chicken thigh meat, or Pork shoulder are prefect for this! If using raw, add at the beginning of simmering process, if using leftover precooked meat, add in at final stages to warm it up.
  • 1tsp toasted sesame oil
  • Sea Salt & White Pepper to taste.

Instructions

  1. If using uncooked chicken or pork, sear in large heavy bottomed stock pot, use 2 TBS lard or olive oil. Sear 1-2 min on each side, until browned on all sides.
  2. Add bone broth, mushrooms, winter veggies, 1/4c vinegar, soy sauce, ginger, chili garlic sauce, to the seared meat stock pot and bring to a simmer.
  3. Once soup has reached a simmer, ladle out 1 cup of broth into a heat safe bowl, and temper 2 beaten eggs. Slowly drizzle and continually whisk in the beaten eggs into the hot broth, this step tempers your eggs, and will allow them to be poured directly into the soup without scrambling. This is how you get a nice thick consistency in your soup.
  4. After tempering your eggs, pour them back into your hot broth stirring gently. Continue to stir occasionally as the soup thickens, 3-5 minutes.
  5. *If using leftover protein, this is the time to add it and warm it up in the soup!
  6. Once the roots are fork tender, stir your soup in a clockwise motion several times, so that it continues with that motion once you stirring spoon is removed. While the soup is still in circular motion slowly pour a thin stream of beaten eggs (2) into the soup, this will produce lovely thin egg ribbons.
  7. Taste your soup for additional seasoning additions, you may want to add more vinegar at this point, sea salt, and finish with white or black pepper.
  8. Serve Immediately!