Detox Hot & Sour Soup

• Gluten free

• Produce

  • 1 large pinch Chili flakes
  • 1 lb Cremini or shiitake mushrooms
  • 3 Garlic cloves
  • 1 2-inch piece Ginger
  • 2 Scallions

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 1 tbsp Gluten free soy sauce

• Baking & Spices

  • 2 tsp Arrowroot powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Rice wine vinegar
  • 2 tsp Sesame oil, toasted

• Liquids

  • 2 tbsp Water

Found on goop.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 pound cremini or shiitake mushrooms, cleaned, stems removed and thinly-sliced
• salt and pepper
• 3 garlic cloves, finely-minced
• 4 cups chicken stock
• 1 large pinch chili flakes
• 2 tablespoons rice wine vinegar
• 2 teaspoons toasted sesame oil
• 1 tablespoon gluten-free soy sauce
• 1 2-inch piece ginger, grated
• 2 teaspoons arrowroot powder
• 2 tablespoons water
• 2 thinly sliced scallions, to garnish

Directions

• 1. In a medium dutch oven or thick-bottomed saucepan, heat olive oil over medium low heat. Add mushrooms and a pinch of salt, cover the pot, and let them sweat for five minutes, stirring occasionally. Turn the heat up to medium high, add garlic and sauté, uncovered, for one minute, or until mushrooms start to brown and garlic is fragrant (dont worry if the mushrooms start to stick—theyll come unstuck when you add the chicken stock). 2. Add chicken stock and chili flakes, using a wooden spoon to scrape up any garlic or mushrooms stuck to the bottom of the pot. Bring the mixture up to a boil, then simmer for five minutes. 3. Meanwhile, whisk together rice wine vinegar, toasted sesame oil, soy sauce, ginger, arrowroot powder, and water in a small bowl. Stir the mixture into the soup (you can add 1 tablespoon water to the bowl to make sure you get everything out, if desired) and simmer for one minute, or until the soup is slightly thickened. Add salt, pepper, and chili to taste and serve with sliced scallions on top.