- 1 oz Shitake mushrooms
- 1 bunch green onions, cut into 1/3
- 8 cloves of garlic
- 12 whole black peppercorns
- 12 cups chicken stock (this is the kind that I use. It has the fewest carbs that I’ve found!)
- 2 Tablespoons vegetable oil
- 1/2 pound pork tenderloin, thinly sliced 2” pieces
- 1 Tablespoon ginger, grated
- 1 cup bamboo shoots, thinly sliced
- 1 Tablespoon red chili paste
- 1/2 cup Tamari (this is the kind that I used in this recipe)
- 1/2 cup rice vinegar
- 1 teaspoon white pepper
- 1/4 teaspoon Swerve Granular Sugar
- 1 pound firm tofu, cubed
- 2 large eggs, beaten
- 1 teaspoon xantham gum, divided (this is the kind that I use)
- 1/4 cup water
- Green onions, garnish
- Lea & Perrin’s Worcestershire Sauce
- Swerve Confectioners Sugar
- large Stock Pot
- large skillet
- bouquet garni bag
- sharp knife
- cutting board
- wood spoon
- freezer containers
- Remove the stems from the mushrooms and rinse. Thinly slice and set to the side.
- Pour the chicken stock into your large stock pot.
- Next, put your green onions, garlic cloves, onion and peppercorns in a bouquet garni bag and place in your stock pot. Bring to a simmer for 20 minutes.
- Once your 20 minutes is up you can turn the heat to low while you cook.
- In a large skillet add the oil on medium-high heat and cook the pork tenderloin then remove from the pan and add in the ginger, bamboo shoots, chile paste, Tamari sauce, rice vinegar, white pepper and Swerve granular. Continue stirring until well to combined and bring to a boil before moving the mixture to the stock pot with the chicken stock.
- Add the mushrooms to the pot along with the tofu and the water and bring the heat back up to medium-low for 10 minutes. Gently sprinkle 1/2 teaspoon of the xantham gum into the mixture. Constantly stirring. Once that little sprinkle has combined sprinkle a little more until you’ve combined the full 1/2 teaspoon.
- Stir the soup in a clock-wise direction at a slow speed and slowly pour in the eggs while whisking slowly to cook the egg while it also spreads out while it cooks (be careful not to let it cook in a giant puddle or in too thin of a stream).
- Once the egg is fully combined in the soup gently sprinkle the second 1/2 of xantham gum into the soup. Do just as you did before. Sprinkle a little and stir, then sprinkle a little more until it’s well combined. Remember a little xantham gum goes a long way! You MUST do this slowly or it becomes gelatinous!!! YUCK!
- Your soup is now ready to serve.
- Once you have ladeled you soup is in your bowls give each bowl three little shakes of Lea & Perrin’s Worcestershire Sauce and a pinch of Swerve confectioner’s sugar, stir. Garnish with green onions.
This recipe makes a ton! So I highly recommend using these containers for freezing. I froze mine and the only complaint that I have is that the mushrooms didn’t do well. They were very soggy, so I picked them out!
What’s your favorite type of take-out soup?
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