Hot & Sour Soup

If you’re craving something warm, bold, and deeply nourishing, this Hot and Sour Soup from The Bone Broth Diet is about to become your new favorite. It’s the perfect balance of spicy heat and tangy brightness, all wrapped up in a simple, comforting bowl.

Made with rich, collagen-packed bone broth, this soup doesn’t just satisfy your taste buds — it supports glowing skin and a smoother-looking appearance. It’s especially loved by those looking to support areas that appear bumpy or uneven. Simple ingredients, powerful nourishment, and a recipe you’ll come back to again and again.

Ingredient:

1 large carrot, peeled and grated

1 can (8 ounces) bamboo shoots, drained

1 cup snow peas, cut into matchsticks

1 small or 1/2 large red bell pepper, cut into matchsticks

2 heads baby bok choy, chopped or shredded into fine 1/8” ribbons

8 cups (2 quarts) Thai Lemongrass  Bone Broth or Sriracha Chicken Bone Broth

6 or more slices fresh ginger

6 cloves garlic, chopped

1–2 jalapeño chile peppers, seeded and chopped, wear plastic gloves when handling

2 pounds cooked chicken, chopped

10 ounces crimini mushrooms, cut into thirds

1/4 cup coconut vinegar or white wine vinegar

1/4 cup coconut aminos

1/2 teaspoon salt

1/4 teaspoon ground white pepper

8 scallions, white and green parts, thinly sliced

1 cup chopped cilantro

Toasted sesame oil (optional)

Hot chili oil (optional)

Directions:

In a large bowl, combine the carrot, bamboo shoots, snow peas, bell pepper, and bok choy. Set aside.

Place the broth in a large pot over high heat. Add the ginger, garlic, and jalapeño pepper and bring to a boil. Immediately reduce the heat and simmer for 10 minutes. 

Add the chicken, mushrooms, vinegar, and coconut aminos and simmer for 5 minutes.

Place a serving of vegetables in each individual soup bowl and ladle the broth over the vegetables so they stay nice and crunchy. 

Garnish each bowl with scallions, cilantro, and 1 or 2 drops sesame oil and hot chili oil, if using.