hot-and-sour soup with pork meatballs

prep time: 10 minutes • cook time: 15 minutes • yield: 4 servings

Traditionally, hot-and-sour soup is thickened with cornstarch. Instead, I use an egg yolk whisked into a cup of the cooled broth. Then I slowly whisk the mixture into the hot soup—the process is somewhat like thickening hollandaise, only in reverse.

meatballs:

½ pound ground pork

1 tablespoon coconut aminos or wheat-free tamari

¼ teaspoon minced garlic

¼ teaspoon grated fresh ginger

¼ teaspoon fine sea salt

Pinch of fresh ground black pepper

soup:

2 tablespoons coconut oil

1 pound shiitake or button mushrooms, sliced

1 tablespoon red chili paste

1 teaspoon grated fresh ginger

¼ cup coconut aminos or wheat-free tamari

¼ cup unseasoned rice vinegar

½ teaspoon fine sea salt

½ teaspoon fresh ground black pepper

5 cups chilled or room-temperature chicken bone broth, homemade ( see here ) or store-bought, divided

1 large egg yolk

1 large whole egg

½ cup sliced green onions, for garnish

¼ cup fresh cilantro leaves, for garnish

1. To make the meatballs: Mix all the ingredients for the meatballs until well combined. Form into ¾-inch balls.

2. To make the soup: Heat the oil in a large soup pot over medium heat. Place the meatballs in the oil and sauté on all sides until they are cooked through, 5 to 7 minutes. Remove the meatballs from the pot and set aside. Add the mushrooms and sauté on both sides until golden brown, about 4 minutes. Add the chili paste and ginger and sauté for another minute. Season with the coconut aminos, rice vinegar, salt, and pepper.

3. Place 1 cup of the chicken broth in a small bowl. Whisk in the egg yolk (to act as a thickener). Add the remaining 4 cups of broth to the pot and bring to a simmer over medium heat. Slowly whisk in the 1 cup chicken broth with the yolk.

4. Beat the whole egg in a small bowl. Gently stir the egg into the hot soup to create strings of cooked egg. Return the meatballs to the soup and simmer gently for a couple minutes to heat through. Garnish each bowl of soup with green onions and cilantro leaves.