Keto Hot and Sour Soup

Ingredients

• 6 cups Chicken broth
• about 113 g Mushrooms
• 0.5 cup Bamboo shoots
• about 225 g Firm tofu
• 0.25 cup Rice vinegar
• 2 tbsp Soy sauce (or coconut aminos)
• 1 tbsp Swerve (or erythritol)
• 1 tsp White pepper
• 1 tsp Sesame oil
• 0.5 tsp Xanthan gum
• 1 large Egg
• 2 stalks Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place 6 cups of chicken broth in a large heavy-bottomed pot and bring it to a rolling boil over high heat, about 5-7 minutes.
2. 2Add the about 113 g of mushrooms and the 0.5 cup of bamboo shoots to the boiling broth. Reduce the heat to medium-low and let them simmer gently for 5 minutes, until they are slightly tender.
3. 3While the mushrooms and bamboo shoots are simmering, cut the about 225 g of firm tofu into 1.27 cm cubes. Add these tofu cubes to the pot.
4. 4In a small bowl, whisk together the 0.25 cup of rice vinegar, 2 tbsp of soy sauce (or coconut aminos), 1 tbsp of Swerve (or erythritol), 1 tsp of white pepper, and 1 tsp of sesame oil until well combined.
5. 5In a separate very small bowl, whisk the 0.5 tsp of xanthan gum with 1 tablespoon of cold water until smooth. Once the xanthan gum mixture is dissolved, slowly pour it into the simmering soup while stirring constantly to prevent clumps. Continue to stir for about 30 seconds until the soup begins to thicken slightly.
6. 6Pour the vinegar mixture from the small bowl into the soup. Stir gently and let the soup simmer for another 2 minutes to allow the flavors to meld.
7. 7Lightly beat the 1 large egg in a small bowl. While stirring the soup gently in a circular motion, slowly drizzle the beaten egg into the pot. Continue to stir gently for about 1 minute until thin ribbons of cooked egg form throughout the soup.
8. 8Ladle the hot soup into serving bowls. Garnish each bowl with the 2 stalks of chopped scallions before serving.

Substitutions

Related Guides