Easy Hot and Sour Soup from Bone Broth
This is fun and simple if you have leftovers and/or stock on hand. You can make the broth ahead and add the vegetables, meat or eggs a day or 3 later.
1/2 cup dried mushrooms or sauted fresh mushrooms
2 Tbsp. olive oil
2 whole garlic cloves, chopped or minced
2” piece of ginger, minced
6 scallions, sliced
5 cups chicken or beef broth—bone broth is best!
1/2 cup apple cider vinegar
1 Tbsp. honey
3 Tbsp. tamari sauce
1 tsp. sesame oil
1 cup lightly cooked asparagus
1 cup leftover broccoli, carrots or both
1-2 cups sliced beef or shredded chicken
2 farm eggs (organic and pastured)
If using dried mushrooms, reconstitute the mushrooms in warm water and allow them to soak until plump.
Heat the oil in a stock pot and add the garlic, ginger and scallions and allow to cook over medium heat for 4 minutes. Pour in the broth and bring to a simmer. Add the honey, vinegar, tamari and sesame oil. If you like super sour flavor add more vinegar.
Chop the mushrooms and add to the broth.
Add optional meat and vegetables. Beat the eggs in a small bowl and add the the simmering soup and stir until the eggs are cooked in strands.