Skillet Hot and Sour Soup
- Yield 6 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Skillet Hot and Sour Soup sits in the Soups section of Regbie. The card serves 6 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon avocado oil, or ghee
- 1 large leek, julienned, white and light green parts only
- ¼ pound fresh shiitake mushrooms, thinly sliced
- 1 pound pork shoulder, sirloin roast, or tenderloin, cut into thin matchsticks
- 2 tablespoons coconut aminos
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 can (8 ounces) sliced bamboo shoots, rinsed and drained
- 6 cups Instant Pot Bone Broth, or chicken broth, divided
- 1½ tablespoons arrowroot powder
- 2 large eggs, beaten
- ¼ cup rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon ground white pepper
- Diamond Crystal kosher salt
- 2 scallions, sliced on the bias
Method
Warm a large saucepan over a medium-hot burner. When the pot is hot, swirl in the avocado oil or ghee. Turn in the leeks and shiitake mushrooms.
Leave stirring for 2 minutes or until the leeks and mushrooms have cooked down, Add the pork and stir-fry until no longer pink.
Stir in the coconut aminos, garlic, and ginger and cook for about 30 seconds or until fragrant. Turn in the bamboo shoots.
Measure out and keep nearby ½ cup of the broth. Tip the rest of the broth into the saucepan and bring to a boil over a hot burner. Once the soup is boiling, turn down the heat to medium or lower to maintain a gently bubble.
Beat the arrowroot powder into the reserved broth to make a slurry.
In a slow and steady stream, pour the arrowroot slurry into the pot while briskly stirring to thicken the soup. (Note: If arrowroot is overheated, it can break down, so turn off the heat as soon as the soup thickens.)
Lift the pot from the heat. Slowly pour in the beaten eggs while stirring.
Stir in the rice vinegar, sesame oil, and white pepper. Salt to taste with salt, and adjust with vinegar or white pepper if desired.
Ladle the soup into serving bowls and finish with scallions. Plate while it is hot!
