Here we’ve used our Superfood Mushroom Ginger Immunity dressing as an easy way to imbue this Asian inspired soup with rich flavors. While the flavors are reminiscent of hot and sour soup, we’ve amped up the veggie servings and added in hearty pork and noodles to make it a complete meal.
Makes: 11 cups
Active Time: 30 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
WHAT YOU NEED
2 teaspoons avocado oil or sunflower oil
1 pound ground pork
3 tablespoons Tessemae’s Superfood Mushroom Ginger Immunity, plus more for serving
2 cups sliced shiitake mushroom caps
2 stalks celery, sliced as thin as possible
1 bunch scallions, sliced (reserve 1 tablespoon for garnish)
1 tablespoon chopped garlic
1 1/2 teaspoons grated fresh ginger
½ teaspoon ground white pepper
8 cups chicken broth
1 Baby Bok Choy, cored and sliced (about 5 cups)
1 8-ounce can sliced bamboo shoots, drained
1/3 cup tamari or soy sauce
1 tablespoon sriracha or hot sauce
4 ounces dried Chinese noodles
1 tablespoons Chinkiang vinegar or white vinegar
WHAT YOU DO
- Heat oil in a large heavy soup pot over high heat. Add pork, and cook, breaking up with a wooden spoon until the pork is cooked through, about 6 minutes. Remove the pork to a plate and tent with foil to keep warm.
- Return the pot to the heat and reduce heat to medium. Add Tessemae’s Superfood Mushroom Ginger Immunity dressing, shiitake mushrooms, celery, scallions and garlic, and cook, stirring often until the shiitakes are softened, about 4 minutes.
- Stir in ginger and white pepper and cook 30 seconds. Add broth, bok choy, bamboo shoots, tamari, sriracha and the pork. Increase heat to high to bring to a simmer. Add Chinese noodles. Reduce heat to medium-low to maintain the simmer for 3 minutes or until the bok choy and noodles are tender. Stir in vinegar.
- Ladle into bowls, and top with a drizzle of additional Mushroom Ginger Immunity and the reserved scallions.