This low carb version of hot and sour soup proves that comfort food doesn’t need carbs to taste amazing.
While traditional hot and sour soup often contains ingredients that aren’t keto friendly, this recipe keeps all the authentic flavors while fitting perfectly into your low carb lifestyle.
Many people think that following a keto diet means giving up their favorite Asian dishes. But with a few smart substitutions, you can enjoy this classic soup without worrying about breaking your diet.
The combination of mushrooms, tofu, and egg creates a hearty soup that feels like a complete meal.
I spent several weeks perfecting this recipe to make sure it had the right balance of flavors. The mix of rice wine vinegar, ginger, and garlic chili sauce creates that signature taste that hot and sour soup is famous for.
And the best part? You won’t even notice that it’s low carb. Whether you prefer it extra spicy or just slightly warm, you can customize it to match your taste. It’s also great for meal prep since it stays good in the fridge for several days.
👍 Why You’ll Love This Recipe
Perfect Restaurant Copy: If you’ve been missing Chinese restaurant hot and sour soup since starting keto, this recipe is exactly what you need.
It tastes just like the traditional version, but without all the carbs that usually come from cornstarch. You’ll be amazed at how similar it tastes to your favorite takeout soup!
Quick Prep Time: This soup comes together really fast. Most of the ingredients just need to be opened and poured in.
The only real prep work is slicing some mushrooms and chopping green onions – that’s it! You’ll spend more time watching it simmer than actually preparing it.
Customizable: The basic recipe is fantastic, but you can easily make it your own. Add more mushrooms if you love them, throw in some extra tofu for more protein, or adjust the vinegar and soy sauce.
✨ Recipe Ingredients
- 1 Egg
- 6 oz Mushrooms (sliced)
- 4 cups Chicken Broth (I recommend this one – amazon)
- 8 oz Tofu (firm, cut into cubes)
- 1/4 cup Bamboo Shoots
- 1 teaspoon Garlic Chli Sauce
- 1/4 cup Green Onions (chopped)
- 1/4 cup Soy Sauce
- 3/4 teaspoon Sesame Oil
- 1/2 teaspoon Xanthan Gum
- 2 1/4 tablespoons Rice Wine Vinegar
- 1 teaspoon Ginger Paste
- Optional: 1/2 cup Shredded Chicken
👨🍳 How To Make
Follow this easy recipe:
Step 1
Place a saucepan over medium heat. Add the broth, soy sauce, garlic chili sauce, rice wine vinegar, and ginger paste. Bring to a low boil, and then whisk in the xanthan gum – stirring to avoid clumps.
Step 2
Add the mushrooms, tofu, bamboo shoots, and green onions. Bring the soup to a boil.
Step 3
Reduce the heat to low. Cover the saucepan and simmer for 25 minutes.
Step 4
Drizzle the sesame oil over the soup. Add black pepper and salt to taste.
Step 5
In a small bowl, beat the egg well, then slowly pour it into the saucepan while whisking gently. Cook for 10 more minutes, then serve and enjoy! Optional: add shredded chicken and mix lightly.
💡Tips
1. Don’t Rush the Simmer
The 25 minute simmer time might seem long, but it’s important for developing the right flavor and texture.
This time allows the mushrooms to release their flavor into the broth and helps the tofu absorb all the wonderful seasonings.
If you cut the simmer time short, you’ll end up with a thinner soup that doesn’t have that deep, rich taste you’re looking for.
2. Adding The Egg
The key to getting those beautiful, silky egg ribbons (instead of scrambled egg chunks) is to pour the beaten egg very slowly while gently stirring in one direction.
Don’t dump all the egg in at once, and don’t stir too vigorously. Keep the soup at a very gentle simmer, not a rolling boil, when adding the egg.
3. Balance the Flavors
The perfect hot and sour soup needs the right balance of, well, hot and sour! Start with the amounts in the recipe, but taste and adjust before serving.
If it’s not sour enough, add a little more rice wine vinegar, one teaspoon at a time.
For more heat, add extra garlic chili sauce. For more depth, add a splash more soy sauce.
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FAQ
1. Why did my soup turn out cloudy?
Cloudy soup usually happens because of how the egg was added. To keep your soup clear with nice egg ribbons, make sure your soup is at a gentle simmer (not a rolling boil) when adding the egg.
Beat the egg very well until no streaks of white remain, then pour it in very slowly while stirring gently in one direction.
If you pour too fast or stir too vigorously, the egg will break up into tiny pieces and make the soup cloudy.
2. Can I leave out the bamboo shoots?
Absolutely! While bamboo shoots add a nice crunch and authentic flavor, the soup will still taste great without them.
Some people don’t like their texture or can’t find them at their store. You can either skip them completely or replace them with other crunchy low-carb vegetables like thinly sliced celery.
Keto Hot and Sour Soup
Print RecipeIngredients
- 1 Egg
- 6 oz Mushrooms sliced
- 4 cups Chicken Broth (I recommend this one - amazon)
- 8 oz Tofu firm, cut into cubes
- 1/4 cup Bamboo Shoots
- 1 teaspoon Garlic Chli Sauce
- 1/4 cup Green Onions chopped
- 1/4 cup Soy Sauce
- 3/4 teaspoon Sesame Oil
- 1/2 teaspoon Xanthan Gum
- 2 1/4 tablespoons Rice Wine Vinegar
- 1 teaspoon Ginger Paste
Instructions
- Place a saucepan over medium heat. Add the broth, soy sauce, garlic chili sauce, rice wine vinegar, and ginger paste. Bring to a low boil, and then whisk in the xanthan gum – stirring to avoid clumps.
- Add the mushrooms, tofu, bamboo shoots, and green onions. Bring the soup to a boil.
- Reduce the heat to low. Cover the saucepan and simmer for 25 minutes.
- Drizzle the sesame oil over the soup. Add black pepper and salt to taste.
- In a small bowl, beat the egg well, then slowly pour it into the saucepan while whisking gently. Cook for 10 more minutes, then serve and enjoy!