Keto Hot and Sour Soup

Ingredients

• 6 cups Chicken broth
• 1/2 cup Bamboo shoots
• 1/4 cup Wood ear mushrooms
• 8 oz Tofu (firm)
• 2 large Eggs
• 3 tbsp Rice vinegar
• 2 tbsp Soy sauce (tamari)
• 1 tsp Sesame oil
• 1/2 tsp White pepper
• 2 stalks Green onions
• 1-2 tsp Chili oil
• 1/2 tsp Xanthan gum

Instructions

1. 1Place the 1/4 cup wood ear mushrooms in a bowl and cover with warm water. Let them soak for 20 minutes until softened. Drain the mushrooms and slice them thinly.
2. 2Cut the 8 oz firm tofu into small, 1/2-inch cubes.
3. 3Pour the 6 cups chicken broth into a large pot and bring it to a rolling boil over high heat, about 5-7 minutes. Reduce the heat to medium-low to maintain a gentle simmer.
4. 4Add the 1/2 cup bamboo shoots and the prepared 1/4 cup wood ear mushrooms to the simmering broth. Cook for 5 minutes, or until the mushrooms are tender.
5. 5Stir in the cubed 8 oz tofu, 3 tbsp rice vinegar, 2 tbsp soy sauce (tamari), 1 tsp sesame oil, and 1/2 tsp white pepper. Let the soup simmer gently for another 5 minutes.
6. 6In a small bowl, lightly whisk the 2 large eggs. In a separate tiny bowl, mix the 1/2 tsp xanthan gum with 1 tablespoon of water until smooth. Pour the xanthan gum mixture into the simmering soup while whisking constantly to thicken the broth slightly. This should take about 1 minute.
7. 7While stirring the soup gently in a circular motion with a fork or chopsticks, slowly drizzle the whisked 2 large eggs into the pot. Continue stirring gently for about 30 seconds until thin ribbons of cooked egg form throughout the soup.
8. 8Stir in 1-2 tsp chili oil, adding more or less to reach your desired level of heat. Taste the soup and adjust seasoning if needed by adding a little more soy sauce (tamari) or rice vinegar.
9. 9Ladle the hot soup into bowls. Garnish each serving with the thinly sliced 2 stalks green onions before serving immediately.

Substitutions

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