Chinese Hot & Sour Soup is usually made with pork and tofu, but adding beef is just as delicious and savory as the original. Whether you’re feeling under the weather, cold, craving Chinese takeout, or have leftover meat, you’d be surprised at how easily you can make this one-pot dish in 30 minutes!
This Hot & Sour Soup came highly requested by my boyfriend. When we used to go to Chinese restaurants, he would always order the hot and sour soup. On the other hand, I’m either having wonton soup or egg-drop soup. I was never truly a fan until I made it at home! The beauty of home-cooking is that you can adjust to your liking once you’ve learned the basics.
How Do I Make Hot and Sour Soup?
Truth be told, it’s actually in its name and we often make it complicated. All you need is one pot. The key ingredients are:
- Bamboo Shoots – do not skip this. I don’t quite like the smell but the way its flavor and aroma blends into the broth is crucial.
- Shiitake Mushrooms – not only is it nutrient-dense but it holds that savory kick you want compared to other mushrooms.
- Ground White Pepper – it’s mustier with hints of earthy tones. Black pepper is spicier but this dish’s spice will draw from your choice of hot sauce.
- Hot Sauce – there are several options to choose from but I used Sriracha per my boyfriend’s request.
- Frank’s Red Hot and Tobasco are Paleo-approved and Whol30.
- Vinegar – I used apple cider vinegar (ACV).
- Lily Flower Buds – these are difficult to find in grocery stores so I suggest getting them from Amazon or your local Asian market. This recipe doesn’t call for it but it won’t disappoint if you add them!
How to control sodium amount:
You would be surprised, the only time I added salt was when I prepared the beef the night before. Typically, 24 hours beforehand I season the flank steak with salt to enhance the flavor and pack in more moisture. Therefore, when I cook the meat it comes out more tender and flavorful. The coconut aminos is a wonderful alternative to soy sauce. Did you know that coconut aminos contains 90 mg of sodium compared to 280 mg of sodium per teaspoon? That is more than half!
Is this soup AIP-compliant?
The only ingredient in this dish that is not AIP-friendly is the Sriracha hot sauce. Omit hot sauce and focus on the tang (vinegar). White pepper is not nightshade, therefore, you do not need to remove it.
30-Minute Chinese Hot & Sour Soup (Paleo & Whole30)
Ingredients
- 2 tbsp avocado oil
- 1 tbsp garlic
- 1 tbsp ginger
- 1 cup julienned carrots
- 1 cup shiitake mushrooms
- 8 oz bamboo shoots
- 32 oz beef broth
- 1 lb flank steak
- 2 eggs optional
Seasonings
- 3 tbsp coconut amigos
- 2 tbsp apple cider vinegar
- 1/2 tsp ground white pepper
- 2 tbsp hot sauce Sriracha or Frank’s Hot Sauce
- 2 tbsp tapioca starch
- 1/3 cup green onions
- 1 tbsp sesame oil
Instructions
- Prepare aromatics: mince garlic, grate ginger, slice green onions, julienne carrots, and drain bamboo shoots.
- In a large pot, add avocado oil over medium heat. Sauté garlic and ginger until golden (10 sec).
- Add carrots and shiitake mushrooms. Sauté for 2 minutes before adding bamboo shoots.
- Add beef broth and cover pot with lid for 5 minutes.
- Make a slurry by taking 1/4 cup of the broth and mixing with tapioca starch. Add back to the soup to thicken.
- Add beef and simmer for 3 minutes.
- Stir and season soup with coconut aminos, apple cider vinegar, and hot sauce. Adjust to your liking.
- Optional: whisk eggs and add to the soup.
- Serve on a bowl and garnish with sesame oil and green onions.
Make this with my Beef & Broccoli recipe!
