This keto-friendly Hot and Sour Soup is delicious and incredibly simple! Better yet, it only takes 30 minutes to make with our step-by-step instructions.
Why You Will Love This Recipe
- 30-Minute Recipe. Only 10 minutes of prep and a 20 minutes of cook time are needed to make this comforting Chinese soup recipe.
- Same flavor without the carbs. After some experimentation, we’ve managed to maintain the traditional flavor and texture but with even less carbs!
- Low-Calorie. This soup only has 175 calories per serving!
Recipe Ingredients
Here is a brief overview of what you’ll need for this soup recipe. For exact measurements, keep scrolling down to the printable recipe card near the bottom of the page.
- Vegetables: garlic (minced), ginger (minced), and green onions (chopped)
- Mushrooms: we used a combination of Baby Bella and Shiitake mushrooms. You can use any combination of the two or all of one variety.
- Chicken Broth: choosing a high-quality broth makes a noticeable difference in the flavor quality. You could use a low sodium broth to give you more control over the flavor and the amount of sodium in the recipe.
- Xanthan Gum: This ingredient is optional but adds the thickness you’d expect in hot and sour soup without adding carbs.
- Eggs: will be used to make the egg ribbons. Be sure to review our tips and tricks below to make sure these come out perfectly!
- Firm Tofu: will be chopped into 1-inch cubes
- Flavor-makers: soy sauce, rice vinegar, red pepper flakes, and sesame oil
How to Make Hot and Sour Soup
This recipe does require a few steps, but we have step-by-step instructions with photos to help you along the way! Don’t forget the printable recipe card is below at the bottom of the page.
Saute
Add the oil to a Dutch oven or large pot and heat over medium heat. Add the garlic and fresh ginger and saute for about 30 seconds. Then add the mushrooms and saute until softened, about 3-4 minutes.
Mix
Meanwhile, whisk together about 1 cup of the chicken broth with the xantham gum in a small bowl until well dissolved and set aside (this will take a few minutes to ensure no lumps). Next, crack 2 eggs in another small bowl and whisk until uniform. Set aside.
Simmer
After the mushrooms have softened, add the broth, the xantham gum mixture, tofu, soy sauce, rice vinegar, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer and simmer for 2-3 minutes or until thickened.
Add the eggs
Reduce the heat to medium-low and stir the soup slowly in one direction. While stirring the soup, slowly pour in the eggs in a steady stream to form egg ribbons. Then stir in the green onions and serve!
Serve
There are numerous dishes that pair well with this Asian soup recipe! We’ve included some of our favorite low carb options below.
Storage and Reheating
This is a soup that is best served fresh. If you keep any leftovers, they should be stored in an airtight container and reheated on low heat while stirring on the stovetop.
Tips and Tricks
- Xanthan gum is optional but adds the thickness you’d expect in Hot and Sour Soup without adding carbs.
- If you use xanthan gum, it is absolutely essential that it is is completely dissolved into the broth before you add it to the soup. Xanthan gum dissolves better in cold liquids than hot, so if you add little lumps of it to your soup, they won’t dissolve. I used a milk frother but you can use a whisk or even an immersion blender to ensure there are no lumps.
- Make sure your soup has come to a simmer before you add the eggs. If you add them when the soup isn’t hot, they won’t form egg ribbons.
Other Low Carb Asian-Inspired Recipes
- Spicy Kung Pao Chicken– This recipe includes traditional as well as low carb, keto friendly instructions! Your family will love this flavorful Kung Pao chicken.
- Slow Cooker Ginger Garlic Pork Tenderloin– an effortless Asian-inspired dish that is the perfect combination of sweet and savory! Each serving has less than 3 net carbs each.
- Keto Sesame Chicken Stir Fry– features thinly sliced chicken and zucchini with a rich Asian sauce. At just 2 net carbs per serving and ready in 30 minutes, this is the ultimate easy low carb meal!
- Asian Chicken Lettuce Wraps– a healthy, light meal that takes just minutes to make! Ground chicken is simmered with a flavorful Asian-inspired sauce, then spooned into crisp lettuce leaves.
Hot and Sour Soup
Ingredients
- 2 tbsp sesame oil
- 4 cloves garlic minced
- 1 tbsp minced fresh ginger
- 8 oz sliced mushrooms
- 8 cups chicken broth divided
- 1 tsp xantham gum optional
- 2 eggs whisked
- 8 oz firm tofu chopped into 1-inch cubes
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp red pepper flakes
- ½ cup chopped green onions
Instructions
- Add the oil to a Dutch oven or large pot and heat over medium heat. Add the garlic and fresh ginger and saute for about 30 seconds.
- Add the mushrooms and saute until softened, about 3-4 minutes.
- Meanwhile, whisk together about 1 cup of the chicken broth with the xantham gum in a small bowl until well dissolved and set aside (this will take a few minutes to ensure no lumps). Crack 2 eggs in another small bowl and whisk until uniform. Set aside.
- After the mushrooms have softened, add the broth, the xantham gum mixture, tofu, soy sauce, rice vinegar, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer and simmer for 2-3 minutes or until thickened.
- Reduce the heat to medium-low and stir the soup slowly in one direction. While stirring the soup, slowly pour in the eggs in a steady stream to form egg ribbons.
- Stir in the green onions and serve!
Notes
- I used a combination of baby bella and shiitake mushrooms. You can use any combination of the two, or all of one variety.
- Xanthan gum is optional but adds the thickness you’d expect in hot and sour soup without adding carbs.
- If you use xanthan gum, it is absolutely essential that the xanthan gum is completely dissolved into the broth before you add it to the soup. Xanthan gum dissolves better in cold liquids than hot, so if you add little lumps of it to your soup, they won’t dissolve. I used a milk frother but you can use a whisk or even an immersion blender to ensure there are no lumps.
- This soup freezes well and keeps in the fridge for up to 3 days.
- Make sure your soup has come to a simmer before you add the eggs. If you add them when the soup isn’t hot, they won’t form egg ribbons.
