How to Make Hot and Sour Soup (Paleo, Whole30) LIVE From My Kitchen! | Nom Nom Paleo

hey everybody from Shelton phenomenon video and they I am back this is West Pico wasn't here but everyone take on my live here from my home kitchen just show you how to cook something so today for a lot of you in the last day of your whole thirty hello and so what my line I was posting every single day and today was my last post for January so I'm thankful to because now I can actually take a breather and just go back to my a regular me bi-weekly or once month posting or whatever whoever it is that I normally do but the thing I posted about today with Asian soups and all 30 Asian soups because to me that is the most comforting and hearty one-pot meals that I like to eat and for a lot of you guys who are watching this through we pull their vortex this is a perfect food that you should make a during this time I mean from wondering where is my little sidekick today while she is sleeping on the couch because he had an overnight trip and she was fine up until 2:00 p.m. when he said mommy I don't feel so good he's just been sleeping on couch but my friend Bo who is camera shy is here behind the camera and she will be like the person in the audience asking questions since you're not are you an experienced cook no not at all oh she can be you if you were at an experience ago but today Owen is still here such as me and Owen work in this little Facebook live oh yeah and so I'll read questions out loud that you guys type Lauren Wade our master builder behind the scene will actually type answers to all your questions and one lucky viewer who is watching this live broadcast and asked question or says hello why don't you will be randomly kicked and I'm not - way which will be a sign by your house a book signed on my paleo original cookbook is not my sausage can't buy anywhere with perfect for the floorboard head mushroom powder which is amazing and you can buy and actually that's why I won't be for next week because we are gonna be flying out on Wednesday and Colorado to talk magic mushroom powder co-packer whole foods so that's why we won't be doing next week you'll win a mini Michelle action figure as well so today I'm going to show you how to make one of those whole thirty Asian soups that I posted about today on nom nom paleo calm it is my hottest our super exactly a recipe are ready or not cookbook what you can win if you just say hello and make comments all I'm doing here is that beating up this pot this recipe is also on the blog so go to not on sale in Assam and I'm sure Warren because he's amazing is already posting the post love the recipe Mike guess some of you may already have a job and it's also seeing a redesigned and it's also on our iOS app so if you look on the app it is also there so I'm just heating up a large saucepan I'm gonna add a little bit of a cut of oil in terms of what my turns down in terms of cooking fats I do like cutter oil or my agency's because they have a high I mean I don't think it has any frog flavor but I say the whatever is put in here and so it's what you put in that I just had one that medium we write for one large week just the weight and the late yellow part and that I julienned into the you can't buy it online yet in fact one of the things that I want to talk about in our meeting next week how do we get it online all of you wonderful folks out I need to inflate the salt it almost every single recipe except for I don't know that you can necessarily in a lot of much you can recipes but any of my not a genetic design use it in place of salt it has a bunch of recipes that use it especially this last month I have a bunch of like my new mommy books chicken but I think my meatball marinara sauce I use the magic mushroom powder to season the broccolini oh my new easy pay meal which is crammed with vegetables and seasoned with magic Russian powder and my kids love it so that's just one of them so I'm good spotting this and they smell like you have to make a Billy brown and then happen the minced ginger garlic and both Venom's tell me if I'm basically is a junior in the garlic I add near the end is when you can throw up which is why it that's when you add your mess insane right that's alright alright so what I have here they have a quarter pound fresh shiitake mushrooms and I finly sliced you can totally use dried stuffed mushrooms in fact those taste better but I don't have any I didn't have anybody so I'm just going to suck at it am I supposed to put supporting yet or do I wait install separate put the pork in because I can see that there is John ginger and garlic that is sticking to the bottom and I know that my adding the pork liquid in it and so many question pattern is available only in brick-and-mortar Whole Foods stores for now they may be in different places like in Northern California they're really good to me and they have it at the meat counter you have in the spice aisle and I've also seen it next to the fresh mushrooms and produce there all over in the Northern California story my sister who lives in Florida told me that she found it in the Asian food section because like you know to put some powder doesn't carry information food but I would say for most people it's a spice aisle but if you can't find it just ask customer service and they can find your for you if it's in some weird place or they can order it for you because they can definitely order it without any problems okay so I'm just stirring this around and again actually now would be the time to add the ginger and the garlic because we don't want it to stick to the bottom but luckily I think the pork juices have kind of lifted that up and it's okay it's okay if you don't we think and just luckily it's not baking baking is when you have to worry but this is a pound of ports that I finly place there's lots of different options you can use I use boneless thin boneless pork loin pork chops because they're already sliced thin against the grain and then I just end up into matchsticks so I think they're put in the bamboo shoots now all right so this is just canned bamboo shoots that I drained and I rinsed and I just bought this dynasty brand this is always in the Asian food section of a regular grocery store but you can find them also at Asian grocery stores this one the ingredients are only bamboo shoots in water so there's no weird stuff there's no and when I actually tasted one that after it's been rinsed and drained it actually in this case and normal it's a plain evolution which actually has not that much flavor so a bunch we thought of ask if you could sub something for the court yes and in my recipe I technically the toe to use thinly sliced I like chicken thigh better than chicken breast but you can also use like sliced beef sirloin so yeah you can use I mean vegetarian people this is what I'm supposed to pokin aminos and the minced garlic and ginger but I put in the garlic and ginger a little and the reason why I don't advise doing it early is because you can burn the garlic and the ginger and if you have burned a garlic or ginger it can totally ruin the taste whatever you're making and so if you add it at the end you don't normally burn it but you cook it and after that the aroma kind of permeates everything but I all right so now is the time when you add the broth so the pork is basically all done and I'm cheating because I have a sick kid I don't have any extra bone box so this is a bone broth I bought I really like this bone broth they're not sponsored it's rolling road cheese butchers bone broth it's organic chicken super thick which is great okay so you put in six cups oh and if you buy this at Costco I know at least at the the Costco in the cow like San Francisco Bay Area you can buy Twiggy's for like nine bucks which is a really really really good price for bone broth that's organic and you know gelatinous because this is super gelatinous okay so this is three cups so thi
s is three cups so you're going to use two of these or use your own of course um but what I'm gonna do is I'm actually gonna pour half a cup into this measuring cup because we're going to use this to make like an arrow root slurry to thicken the soup because a lot of people are used to hot and sour soup being really thick and goopy because that's how to make it in Chinese American rs5 and so I'm also thinking it for you with some Arabic powder and what's really funny is this with soup like Tripoli oh did you work drinking hot and sour soup like no it's actually not like necessarily a traditional you know Cantonese dish because of my parents your Cantonese but it is a popular Chinese American dish just like a lot of other dishes like egg foo yung Moo goo gai pan what are other Chinese my opportunity chop suey so these you know and or all those different chow mein where they have those crunchy like noodles like that's not traditional Hong Kong style or whatever no they actually had these deep yeah and so I actually I actually tried a lot of these foods once I started dating Henry coz Henry's family ran a chinese-american restaurant called Falls in Castro Valley and so what I would go with him to visit his parents restaurant since he actually had to work I think every weekend when we were you know going to Berkeley together I got to try all sorts of Chinese American food that I never got to eat because my parents always insisted on authentic Cantonese food and so we never got to eat like Chinese right with it right Bob I agree yeah and so when I first tried that stuff like it's young and I'm sorry I was like wow that's actually pretty good but it's not something I grew up having so what i'm doing here i'm just i put in the bra so it's 5 1/2 cups of broth and i just want to bring it up to a boil so I've turned the heat up so it'll boil as fast as possible but everything in there is already cut place the pork is cooked the vegetables are already cooked I just need to bring it up to a simmer because I'm gonna be adding you know this arrowroot powder slurry I'm going to add the eggs and then the rest of the seasonings so people away learn about the stuff that makes the hot and sour so what makes it hot and sour is white pepper is what makes it hot and people that really it's not some sort of pepper or something no it's just white pepper and it's specifically white pepper I suppose a black pepper you see that's what is traditionally used and if you smell it it's really different selling the black pepper and hey what I just searched about what it is like white so black pepper is unripe berries from a pepper tree that they dry until they turn black and then they grind that whereas white pepper are those same berries but they let them ripen but then they take off the outer layer of it and they ferment it or I think they're fermented and the outer layer comes off and then when they dry it it's actually white but it actually has a much more like complex flavor it's not as sharp but it's definitely like a very unique very like hot sour soup type of flavor like if you use a different type of used black pepper or a different type of like chili if not you taste the same and then in terms of what you use for the sour cuz hot and sour soup traditionally is a type of white vinegar which is a black rice vinegar call the King King King vinegar or something it's whatever region in China that it's from but that traditionally is fermented with these and so it's not some for you if you actually buy the black rice vinegar at major market not only does have wheat me but it also probably has sugar and some other seasoning so I was experimenting with different things that are old 30 friendly and so friendly and regular old rice vinegar works just as well can't find rice vinegar use apple cider vinegar and it is pretty similar obviously your puree right that is not the same but and I told you before this is not actually an authentic Chinese dish so it's okay it can make it with real food ingredients and it'll still be delicious and that bowl here does not like traditional hot and sour soup I said maybe if you own this you might like it but you might not like it and that's okay people can have different opinions right correct okay so this is coming up to a boil I have my half cup a bra it's reserved here and then I have one and a half tablespoons of arrowroot powder this is just in place of corn starch or corn starch is what's normally used to thicken you know almost all things in Chinese food but it's not considered paleo and so I'm gonna plop it in and the reason why you don't just plop this bait in is because it'll form clumps do you want you have to mix it in to some sort of liquid to so then it'll incorporate well but the problem with air would compared to corn starch is it can break down if you keep on feeding the broth and so I as soon as it's boiling and then I turn off the heat as soon as the end but you know doesn't actually help with anything it's just kind of a texture thing and if you want to avoid starches you can just leave it out like some people say oh would I eat my leftovers it's not a thing anymore and I'm like that's okay it's not a big deal but if you really care you can just add some fresh air routes or you can just mix some with little water it's normally like a 2 to 1 dilution like you can do like a little bit of every powder and then 2 times the amount of water and then you could dump it in and make it so this recipe is in the app and it's spicy from the white pepper and it's not actually super important spicy it's just oh like the spiciness from the white pepper but if you want to make it odd eaten at jalapenos you can add Thai chili you can add whatever you want to make it super hot but if you want it the way serve at a Chinese restaurant it's actually not bad spicy right yeah it's kind of like a little bit spicy and a little bit sour not crazy sour and not crazy spicy it's balanced all right so this is almost boiling and so while I'm waiting for this once it boils then I'll put in the reserve Brock and the Arabic slurry and then I'll also put in the 2 is eggs so I have eggs here and I'm gonna whisk it up and if you saw I didn't crack it on the side of the bowl that's how you can get eggshell in to crack it on a flat surface it doesn't normally cause that problem and it was so why do i arab-arab you instead of perfect and this whole foods Terry Road rookie is it sucks table shelf-stable are ridiculous okay so that was a lot of questions the first question was a route Aaron okay so pork side is not considered a yolk with corn and not paleo we tolerate it you can use corn I make up to you but if you want to keep it older your family and your family you would use arrowroot powder mochi is available at Whole Foods but it is way cheaper at Costco so can you get it awesome cuz I think ok so it's like for something at Costco um I think at Whole Foods it's like $6.99 or even higher and I've seen in other grocery stores for $9.99 ok at Cosco it's like two for one and I was like a child of Chinese okay that I I like that sale ok so you can see here it's bubbling and boiling so this is the Oh slurring and I'm just gonna do this in and again I'm whisking another that's always just gonna make a suspension not like a true solution sticking it obviously if you like victory we've had more later I don't like it super thick so I'm just gonna put it into it again actually kind of how much I might take it how do you feel about the ginger-garlic paste that comes in the jar about the gingerbread piece that comes oh they cut the ginger paste and garlic paste I think there's always people always taste that great to me like I am totally cool with buying pre peeled garlic like full garlic cloves as a time saver but certain time savers don't actually taste gre
at and I think that the minced garlic and minced ginger that comes in a jar don't taste great but I've actually had the ones that are frozen in cubes and that's not bad but I think fresh ginger does taste really well and what I do is I keep it I mean those of you who follow me a lot I talk about this stuff all the time I just keep ginger in the freezer and then I use a microplane to grate the frozen ginger and it becomes like ginger snow and all of it like the hairy part is like trapped in here and so it just melts into the soup are you learning laughs up throw away a lot of bad ginger yeah and it goes bad so fast if it gets wet how it gets moldy and say you should just keep it freezer that's a green city grounded me instead of the park yes yes you told me oh can you found partners about these brown chicken there's really no way say let them take this I'm have adapted to whatever so this is it's coming back to summer because when I added the air with slurry in it was cold and so you want to bring it back to a simmer and it is thickened a little bit I don't want it super goo because I think that that's close but once it comes up to a boil and I can see it all here and then I'm going to too much eggs I'm gonna just I'm gonna be stirring this as I pour this in and it should become little clouds of eggs upon contact yeah also obviously this was just simmering so it's still super hot okay you can see it's all kind of this wispy egg stuff but I gotta put in this evening so I got to put in this stuff that actually makes a hot sour so this is the white ground white pepper no nevermind we need a little more so just half a teaspoon and you would be surprised how much a spoon is a foam and then a quarter cup of rice vinegar and I like to do this off the heat because I think if you cook it with all the vinegar I think it actually changes the flavor and it's more kind of sharp and bright when you add it at the end and then I'm gonna how to taste own toasted sesame oil and then you should taste it for salt because depending on the broth that you use this one is an unseasoned one and so it I may need extra salt shelf-stable go this is in the refrigerator section I've also seen it in the freezer but it's in the refrigerator section it is super gelatinous also I do you peel the ginger before or after using and how long did your be frozen I'm really lazy so I just throw in that bowl on top of ginger like unpeel and you can keep it in the freezer for if you keep it like tightly like tightly sealed and there is no freezer burn you I'll keep it for a few months I'm gonna put some fresh chopped but see it was really simple and it was all done in less than 30 minutes yes the chopping can take a little bit of time at the beginning but not that much timing oh this is hot and I'm burning my head does this reheat well that's a good question it's I definitely think that it's not quite as hot and sour when you reheat it and then it's not doesn't kind of have the thickness that some people like but I definitely do reheat it cuz I always have leftovers when I cook stuff but you can't keep it in the fridge probably more than four days because it's a soup and soup is always a really great media for you know bacterial growth I don't freeze it because I think it doesn't I think freezing definitely makes it not as hot power and it takes so little time to make then I think you should just make it fresh and then it's okay in your face and what bread sesame oil do you use Oh lot orange oh these are all things about myself so I'm gonna so there's really not that many vegetables in there except for like the bamboo shoots which I don't really count as vegetables and so I actually roasted it very roughly we can have a good and you can also add like baby spinach or some watercress in here if you just wanted to make you a one pot meal with vegetables so I miss slicing - stop scallion and on diagonal it's not super hot and it's not super sour so much think your kids will be okay and even adults like both your buddy can try it and it's okay you don't like it you can be truthful to try okay I have leftover cauliflower eyes for her if she doesn't want it I can hear always sniffling yeah now that the bread is off how are you feeling try it a little - Owen thank you it's actually gonna be your dinner so I think if you made like a my Asian cauliflower rice would taste delicious with this because there aren't a ton of vegetables I would just make a vegetable side dish but there's like pork in here huh how many winners oh one minute when winner is gonna win both of my cookbooks that I will sign a personalized a mini Michelle action figure how is it though it's very good I like it very much better than restaurants because it's not as sour and it's not bright red like when you get it at a restaurant they put food color in it like a little bag I would drink this any time compared to restaurant Wow why I need to pay you more no this is very tasty I like the balance and not extreme spicy and it's not extremely sour thank you every Wednesday okay now you have good audience okay so Lauren is gonna pick a winner from all the comments and questions are there any other questions and then I have oh I know it's things so because there aren't that many vegetables in here making vegetable sides are super surprised um bok choy or spinach or do what I did and throw the winner yeah but this is good for colds I think it would taste good if you're not feeling well or at least that's what I'm gonna do I'll be like oh yeah you want to come drink soup you don't have to be on camera if you don't feel you don't wanna say you have to be anyway and you feel bigger window no you don't really like it no no I can I can add more to the smaller people I just know one less dish to wash Wow white pepper to make it's already great right and it's not but if not the crazies I bought you a drink anymore but they're definitely like a there's like a kick to it right don't underestimate weight in African and white pepper oh very yeah that's why see it's not that spicy but there is like that but there's a longer angle there in early it's very personal to Hobbs our soup like this is the former like if you didn't have that pepper something is missing naval Witter there's no do you guys have enough meat nurus because there's all this meat at the bottom I give you both me don't hack it and tell me they're sending a direct message oh it's so small I'm gonna burn you I'm gonna send you send me a message to tell me who you want the Box made out to and then I will send it out but thank you for tuning in cause our super super simple as you can see here there's no crazy ingredients recipes on my blog in ready or not cookbook and on our app I won't be here next week but we will be back the following week and I will see you then bye guys .

Video Description:

Hot and sour soup is a mainstay of Chinese restaurant menus, but you can make a Whole30-friendly one in less time than it takes for the delivery person to drive it over!
I go live on Facebook every Wednesday at 5pm PST/8pm EST to show you some of my favorite recipes!
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Get the recipe here: https://nom.gy/hotandsour
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August 14, 2020 Tags : Chinese food , Chinese recipe , cooking , healthy cooking , hot and sour soup , how to , Paleo , Paleo Diet , recipes , Video

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