Prepare the garlic and ginger in one bowl and the carrots and shiitake in a second bowl. Drain the bamboo shoots.
In a large soup pot or Dutch oven, add 1.5 tbsp oil over medium heat. Add the garlic and ginger with a pinch of salt. Saute for 5 seconds.
Add the carrots, mushrooms, 1.5 tbsp oil, and 2 pinches of salt. Saute for 1-2 minutes.
Add the bamboo shoots and stock. Stir and cover the pot with a lid. Lower the heat to medium-low and simmer for 7 minutes.
Turn the heat up to medium. Add the chicken (or turkey) and simmer for 3 minutes.
Season the soup with coconut aminos, vinegar, and hot sauce. Stir and taste to adjust the quantity to your liking.
In a small bowl, make a slurry with 3 tsp starch and 2 tbsp water. Stir-well then add it to the soup. Keep stirring to thicken the broth, 1-2 minutes.
Turn off the heat. Garnish with scallions, sesame oil, and pepper. Serve hot or warm.
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Notes
Storage: Store leftovers in airtight containers in the fridge up to 4 days. You can also freeze portions of the soup for longer storage.
Reheating: To reheat, transfer individual portions to a saucepan and gently warm on the stovetop over medium-low heat, stirring occasionally. Or reheat single servings in the microwave, stirring every 30 seconds.
For mushrooms: Shiitake and enoki mushrooms give a great woodsy flavor. But you can use oyster, wood ear or other mushrooms instead. White button or cremini mushrooms work in a pinch but won't have as much umami flavor.
For the vinegar: Use a sharp vinegar like distilled white vinegar for authentic hot and sour flavor. Apple cider vinegar also works well. For serving, Chinese black vinegar adds a sweet-tangy flavor as a condiment.
To make vegetarian: Omit the chicken. Instead, add firm tofu, bok choy, shredded cabbage, and a whisked egg for protein.