Low Carb Authentic Chinese Hot and Sour Soup

Warm up with a bowl of Low Carb Authentic Chinese Hot and Sour Soup—a flavorful, lighter twist on the takeout favorite that's packed with bold, savory-sour umami goodness. This keto-friendly recipe combines tender diced chicken, thinly sliced shiitake mushrooms, and bamboo shoots simmered in a fragrant broth infused with apple cider vinegar, soy sauce, and fresh ginger. The soup is thickened just slightly with a cornstarch slurry and features velvety ribbons of egg for added richness. With a touch of white pepper and red pepper flakes for heat, plus generous helpings of tofu for substance, this gluten-free adaptation remains true to its roots while catering to low-carb lifestyles. Ready in just 45 minutes, this hearty yet healthy dish is perfect as a standalone meal or an appetizer. Garnish with fresh green onions for a burst of color and crunch, and savor each delicious spoonful!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Begin by soaking the dried shiitake mushrooms in warm water for about 20 minutes until they are soft. Drain, slice thinly, and set aside.

Step 2

Dice the boneless chicken breast into small pieces and set aside.

Step 3

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.

Step 4

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.

Step 5

Reduce the heat to a simmer and cook for about 15 minutes, allowing the flavors to meld together.

Step 6

In the meantime, slice the tofu into thin strips and chop the green onions into small pieces.

Step 7

After the soup has simmered, add the tofu and simmer for an additional 5 minutes.

Step 8

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.

Step 9

Beat the egg in a small cup. Slowly drizzle the beaten egg into the soup while continuously stirring to create ribbon-like strands.

Step 10

Season the soup with white pepper. Taste and adjust seasoning with more soy sauce if needed.

Step 11

Serve the hot and sour soup hot, garnished with chopped green onions. Enjoy this low-carb version of an authentic classic!

Nutrition Facts

Serving size	(2421.4g)

Amount per serving	% Daily Value*
Calories	1532.5

Total Fat 44.4g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 10.0g
Cholesterol 371.1mg	0%
Sodium 4195.1mg	0%
Total Carbohydrate 206.4g	0%
Dietary Fiber 54.7g	0%
Total Sugars 15.6g
Protein 116.2g	0%

Vitamin D 2614.7IU	0%
Calcium 402.5mg	0%
Iron 10.3mg	0%
Potassium 3938.4mg	0%

*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.

Source of Calories

Fat: 23.6%

Protein: 27.5%

Carbs: 48.9%