Hot and Sour Chicken Soup

Ingredients

• 1 tablespoon avocado oil
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 300 g (about 2/3 lb) boneless, skinless chicken breast, boiled and shredded
• 1 cup sliced mushrooms (shiitake are great here)
• 1 1/2 teaspoons white pepper
• 1 cup shredded cabbage
• 1 cup corn
• 1 cup carrots, cut into thin strips
• 2 tablespoons reduced-sodium soy sauce, or 1/4 cup Low-Sodium Soy Sauce Substitute
• 1 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 3 tablespoons rice vinegar or Chinkiang black vinegar, plus more to taste
• 1 teaspoon honey or monk fruit sweetener
• 4 cups low-sodium chicken broth
• 4 cups water
• 3 tablespoons cornstarch mixed with 1/2 cup cold water
• 1 egg plus 2 egg whites, beaten
• 2 scallions, sliced
• 1 teaspoon toasted sesame oil (optional, to finish)

Steps

1. Heat the avocado oil in a large pot over medium heat. Cook the garlic and ginger for about 30 seconds, until fragrant.
2. Add the shredded chicken, mushrooms and pepper and cook for a few minutes, until the mushrooms soften.
3. Stir in the cabbage, corn, carrots, soy sauce, red pepper flakes, garlic powder, vinegar and sweetener. Cook for 5 to 6 minutes.
4. Pour in the broth and water, cover, and simmer for 20 minutes.
5. Uncover and stir in the cornstarch slurry. Simmer, stirring, until the soup thickens slightly.
6. While stirring the soup in a slow circle, drizzle in the beaten eggs so they form thin ribbons.
7. Taste and add a splash more vinegar if you want it more sour. Top with scallions and a few drops of sesame oil, and serve hot.