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Recipes

Crockpot Hot and Sour Paleo Soup

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To wake up the soul and make you feel healthy and happy, there is nothing like a good bowl of hot and sour soup. Made with generous amounts of pork loin, shitake mushrooms, apple cider vinegar and spices, you'll get a perfectly balanced soup that combines the best of umami and savory flavors.

Crockpot Paleo Hot and Sour Soup
Serving Size
1
Calories/Serving
524

Crockpot Paleo Hot and Sour Soup

Crockpot Paleo Hot and Sour Soup

Crockpot Paleo Hot and Sour Soup

Crockpot Paleo Hot and Sour Soup

Crockpot Paleo Hot and Sour Soup

More Paleo Crockpot Soup Recipes:

Paleo Crockpot French Onion Soup
Crockpot Cauliflower Paleo Soup

More Asian Paleo Recipes:

Paleo Shrimp Fried “Rice”
Cauliflower Rice Sushi Rolls
Classic Chinese Chicken Salad


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Ingredients

    • 1 ounce dried Shiitake mushrooms
    • ¼ cup coconut aminos
    • 2 tbsp apple cider vinegar
    • 1 tbsp chili oil
    • 1 tsp honey
    • ¼ tsp crushed red pepper flakes (optional)
    • 1 tbsp lard or coconut oil
    • 1 inch piece fresh ginger, peeled and grated
    • 1 (4oz) can sliced bamboo shoots
    • 1 pound pork loin, sliced into thing strips
    • 5 cups homemade chicken broth
    • ½ tsp onion powder
    • ½ tsp garlic powder
    • 2 tbsp arrowroot flour
    • 2 eggs
    • 1 tbsp sesame oil
    • 2 scallions, sliced
    • salt, black pepper to taste

Directions

  1. Place the shiitake in a glass bowl and pour 1 cup of boiling water over them. Soak for 20 minutes. Reserve the mushroom soaking liquid.
  2. Slice the mushrooms and set aside.
  3. Place the mushrooms, coconut aminos, apple cider vinegar, chili oil, honey, crushed red pepper flakes, lard, bamboo shoots, pork, onion powder, garlic powder, chicken broth and reserved mushroom soaking liquid in a slow cooker.
  4. Stir to combine.
  5. Cover with a lid and cook on low for 6 hours.
  6. Increase the heat to high.
  7. In a small bowl combine the arrowroot flour and ¼ cup of water. Stir the mixture in the soup.
  8. Cover and cook for 30 minutes or until the soup thickens slightly.
  9. In a small bowl whisk the eggs, sesame oil and pinch of salt.
  10. Whisk the egg mixture into the hot soup.
  11. Season with salt and black pepper to taste
  12. Serve topped with sliced scallions.

Servings

Serving Size

1

Servings/Recipe

4

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Nutrition Information

Calories

524

Carbohydrates

26.8 g

Fat

30.5 g

Sugar

10.3 g

Protein

34.1 g

Fiber

1.7 g

Calories 524 kcal
Potassium 930.5 mg
Vitamin A 43.7 µg
Vitamin C 3.5 mg
Folic Acid (B9) 44.6 µg
Sodium 1213.2 mg

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