Low Carb Authentic Chinese Hot and Sour Soup
Savor the bold and invigorating flavors of Low Carb Authentic Chinese Hot and Sour Soup, a healthier take on the classic dish without compromising taste. This protein-packed recipe features tender chicken, silky tofu, and an aromatic duo of shiitake mushrooms and bamboo shoots, all simmered in a tangy and spicy broth made with apple cider vinegar, soy sauce, and a hint of sesame oil. Perfect for low-carb enthusiasts, this quick and easy soup comes together in just 45 minutes and is thickened delicately with a cornstarch slurry for the ideal texture. The addition of egg ribbons and a sprinkle of white pepper adds the perfect finishing touch, making each bowl a heartwarming, restaurant-quality experience. Whether you're looking for a light yet satisfying meal or a comforting appetizer, this keto-friendly hot and sour soup is the ultimate choice for flavor and nourishment!
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Recipe Information
Ingredients
- 200 grams boneless chicken breast
- 4 cups water
- 2 cups low-sodium chicken broth
- 1 cup dried shiitake mushrooms
- 0.25 cup apple cider vinegar
- 3 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 0.5 teaspoon red pepper flakes
- 150 grams firm tofu
- 0.25 teaspoon white pepper
- 1 cup bamboo shoots
- 2 units green onions
- 1 unit egg
- 2 teaspoons cornstarch
- 2 tablespoons cold water
Instructions
Begin by soaking the dried shiitake mushrooms in warm water for about 20 minutes until they are soft. Drain, slice thinly, and set aside.
Dice the boneless chicken breast into small pieces and set aside.
In a large pot, combine the 4 cups of water and 2 cups of low-sodium chicken broth. Bring to a boil over medium-high heat.
Add the sliced shiitake mushrooms, chicken pieces, apple cider vinegar, soy sauce or tamari, sesame oil, grated fresh ginger, minced garlic cloves, red pepper flakes, and bamboo shoots to the pot. Stir well.
Reduce the heat to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
In the meantime, slice the tofu into thin strips and chop the green onions into small pieces.
After the soup has simmered, add the tofu and simmer for an additional 5 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Slowly pour the slurry into the soup while stirring constantly to thicken slightly.
Beat the egg in a small cup. Slowly drizzle the beaten egg into the soup while continuously stirring to create ribbon-like strands.
Season the soup with white pepper. Taste and adjust seasoning with more soy sauce if needed.
Serve the hot and sour soup hot, garnished with chopped green onions. Enjoy this low-carb version of an authentic classic!
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 15.6 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 65.4 mcg | 327% | |
| Calcium | 402 mg | 31% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3938 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
