Restaurant-style Chinese hot and sour soup recipe - made keto-friendly! Highly nutritious while low in calories and carbs with only 3.5g net carbs per serving!
If you use dried shiitake mushrooms, rehydrate them for 30-60 minutes depending on what brand you're using. (Read instructions of your specific brand of mushrooms.)
If you use fresh shiitake mushrooms, you can skip to step 2.
Boil the chicken with the onion and the thumb-sized piece of ginger cut in pieces for approx. 30-45 minutes, depending on what cuts of the chicken you're using.
While the chicken is boiling, cut the bell pepper, bamboo shoots, carrot, and mushrooms into thin strips and set aside.
Chop the chili pepper into rough pieces, as well as the ginger and garlic clove.
Add the chili, ginger, and garlic into a mortar together with a bit of coarse-grained salt and pestle until you get a smooth chili paste.
(Optional) Fry the shiitake mushrooms in a wok or large pan with a bit of oil for 4-5 minutes until lightly browned.
This step is optional and not necessary but I prefer the taste of slightly roasted shiitake mushrooms.
After the chicken has boiled long enough, remove the chicken and the pieces of ginger and onion from the pot.
Keep the chicken broth in the pot and discard off the ginger pieces and onion.
Remove the chicken meat from the bones and cut it into small pieces.
Add it back into the pot.
Add the chopped vegetables to the pot as well.
Add the chili paste, rice vinegar, soy sauce, white pepper & paprika powder and stir.
Add salt to taste.
Continue cooking for 10-15 minutes.
Beat the two eggs in a bowl and stir the soup in circular motions until you create a "whirl".
Pour the beaten eggs into the soup while you continue to stir.
Let simmer for 1-2 minutes before continuing to the next step.
Add an appropriate amount of keto-friendly thickening agent.
(Read packaging of the one you are using.)
Let simmer and stir until the soup has a slightly thick consistency.
Serve the soup immediately garnished with a bit of sliced green onion.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 1/4 cups of soup (approx. 315ml)
Servings 8
- Amount Per Serving
- Calories 157
- % Daily Value *
- Total Fat 8.5g14%
- Total Carbohydrate 5.1g2%
- Dietary Fiber 1.8g8%
- Protein 14.7g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
If you use dried shiitake mushrooms, rehydrate them for 30-60 minutes depending on what brand you're using. (Read instructions of your specific brand of mushrooms.)
If you use fresh shiitake mushrooms, you can skip to step 2.
Boil the chicken with the onion and the thumb-sized piece of ginger cut in pieces for approx. 30-45 minutes, depending on what cuts of the chicken you're using.
While the chicken is boiling, cut the bell pepper, bamboo shoots, carrot, and mushrooms into thin strips and set aside.
Chop the chili pepper into rough pieces, as well as the ginger and garlic clove.
Add the chili, ginger, and garlic into a mortar together with a bit of coarse-grained salt and pestle until you get a smooth chili paste.
(Optional) Fry the shiitake mushrooms in a wok or large pan with a bit of oil for 4-5 minutes until lightly browned.
This step is optional and not necessary but I prefer the taste of slightly roasted shiitake mushrooms.
After the chicken has boiled long enough, remove the chicken and the pieces of ginger and onion from the pot.
Keep the chicken broth in the pot and discard off the ginger pieces and onion.
Remove the chicken meat from the bones and cut it into small pieces.
Add it back into the pot.
Add the chopped vegetables to the pot as well.
Add the chili paste, rice vinegar, soy sauce, white pepper & paprika powder and stir.
Add salt to taste.
Continue cooking for 10-15 minutes.
Beat the two eggs in a bowl and stir the soup in circular motions until you create a "whirl".
Pour the beaten eggs into the soup while you continue to stir.
Let simmer for 1-2 minutes before continuing to the next step.
Add an appropriate amount of keto-friendly thickening agent.
(Read packaging of the one you are using.)
Let simmer and stir until the soup has a slightly thick consistency.
Serve the soup immediately garnished with a bit of sliced green onion.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
