Hot and Sour Soup recipe is a Chinese soup that is usually loaded with fresh vegetables, minced meat, and many other ingredients such as day lily buds, shiitake mushrooms, wood ear fungus, bamboo shoots, and tofu in rich chicken broth. The use of arrowroot makes it gluten-free and paleo low carb food.

• 4 cups vegetable or chicken broth
• 2 tablespoons peanut oil or canola oil
• 2 cups cleaned and thinly sliced Mushrooms
• 2 garlic cloves, finely chopped or minced
• 3 tbsp rice vinegar
• 2 tbsp coconut aminos/1 tablespoon soy sauce
• 2 tsp sesame oil
• 1 egg whisked
• 2 teaspoons sesame oil
• 2 teaspoons arrowroot powder dissolved in 3 tsp water
• 1/4 tsp white pepper
• 2 thinly sliced scallions, to garnish
• Salt to taste

Procedure to make Arrowroot Hot & Sour Soup

• Take a medium-hot pot and heat it over medium oil and add 2 tablespoons of peanut/canola oil.
• Add sliced mushrooms and cook for five minutes by covering the pot and stirring occasionally.
• Then add garlic and a pinch of salt and saute them uncovered for about a minute.
• Add vegetable or chicken broth, bring to boil, and simmer it to cook for 5 minutes.
• Slowly pour the whisked egg into the soup and stir it continuously to avoid clump formation.
• Take 2 teaspoons of arrowroot powder and add 3 tsp water to it. Make a paste of flowing consistency.
• Mix rice vinegar, sesame oil, soy sauce, or coconut aminos and add to the arrowroot paste.
• Pour the arrowroot mixture into the soup and mix until it begins to thicken.
• Simmer for about 1 minute. Finally, serve hot with chopped scallions on top.