With the weather getting colder and colder outside, what better way to warm up than with a spicy bowl of warm soup!  My favorite soup of all time is Hot & Sour soup, but since eating Paleo, I cannot eat it with all the soy.  So, I decide to create my own delicious version that is full of flavour, quick and easy to make, and is as authentic as the real thing. It’s a sure thing to cure any soup craving! Mmm…

Ingredients:

• 10 cups chicken stock or vegetable stock
• 1 cup boiling water
• 8 ounces shitake mushrooms, sliced
• 4 ounces oyster mushrooms
• 1 cup dried fungus
• 1/4 cup rice vineger
• 1/4 cup coconut aminos
• 1 tsp chili garlic sauce
• 1/4 cup arrowroot powder
• 2 large eggs, whisked
• 4 green onions, sliced
• 2 tsp toasted sesame oil
• salt and pepper to taste

Directions:

• Add one cup boiling water over dried fungus and let sit for 1 hour
• Set aside 1/4 cup of chicken or vegetable stock for later
• Pour chicken of vegetable stock to a pot and bring to a boil
• Add in mushroom and simmer for 5 mins
• Pour in vinegar, coconut aminos, chili garlic sauce into the pot and stir to combine
• Strain water from the dried fungus and add into soup
• Whisk together 1/4 cup arrowroot powder and 1/4 stock (that you had set aside).
• While soup is simmering, stir in the arrowroot mixture and stir for 1 min until the soup has thickened
• Stir soup in a circular motion and drizzle eggs in a thin steams to create egg ribbons
• Season with salt and pepper (I personally like to go a little heavier on the salt since this recipe doesn’t have soy sauce for the saltiness)
• Stir in sesame oil and green onions
• Serve immediately and garnish with some green onions and a small drizzle of  sesame oil
• Enjoy!