Keto Hot and Sour Soup

Ingredients

• 6 cups Chicken Broth (Low Sodium)
• 1/2 cup Shiitake Mushrooms (sliced)
• 1/4 cup Bamboo Shoots (sliced)
• 1/2 cup Tofu (firm, cubed)
• 2 tbsp Soy Sauce (Tamari for gluten-free)
• 3 tbsp Rice Vinegar
• 1 tsp Swerve (or other keto sweetener)
• 1 tsp Sesame Oil
• 1/4 tsp White Pepper
• 1/4 tsp Red Pepper Flakes
• 1 tsp Ginger (minced)
• 2 cloves Garlic (minced)
• 1 tsp Xanthan Gum
• 1 tbsp Water

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

Instructions

1. 1In a large heavy-bottomed pot, bring the 6 cups of Chicken Broth (Low Sodium) to a rolling boil over high heat, about 5-7 minutes.
2. 2Add the 1/2 cup Shiitake Mushrooms (sliced), 1/4 cup Bamboo Shoots (sliced), and 1/2 cup Tofu (firm, cubed) to the boiling broth.
3. 3Stir in the 2 tbsp Soy Sauce (Tamari for gluten-free), 3 tbsp Rice Vinegar, 1 tsp Swerve (or other keto sweetener), 1 tsp Sesame Oil, 1/4 tsp White Pepper, 1/4 tsp Red Pepper Flakes, 1 tsp Ginger (minced), and 2 cloves Garlic (minced). Reduce the heat to medium-low and let the soup simmer for 15 minutes, allowing the flavors to meld.
4. 4While the soup simmers, in a small bowl, whisk together the 1 tsp Xanthan Gum and 1 tbsp Water until the mixture is completely smooth and there are no lumps.
5. 5Slowly pour the xanthan gum mixture into the simmering soup while stirring constantly. Continue to cook and stir for 1-2 minutes, or until the soup has thickened slightly to your desired consistency. The soup should coat the back of a spoon.
6. 6Serve the Keto Hot and Sour Soup immediately.

Substitutions

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