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–+ servings

Hot and Sour Soup

Annie
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian
Servings 6
Calories 175 kcal

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

  1. I used a combination of baby bella and shiitake mushrooms. You can use any combination of the two, or all of one variety. 
  2. Xanthan gum is optional but adds the thickness you’d expect in hot and sour soup without adding carbs. 
  3. 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. 
  4. This soup freezes well and keeps in the fridge for up to 3 days. 
  5. 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. 
Net carbs are 7.5 g per serving

Nutrition

Serving: 1/6 of recipeCalories: 175kcalCarbohydrates: 9gProtein: 14.3gFat: 10.2gCholesterol: 62mgSodium: 356mgFiber: 1.5gSugar: 2.1g
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