Keto Hot and Sour Soup
Nutrition facts per serving
Carbs
5.9g
Protein
13.5g
Fat
9.6g
Kcal.
170
Carbs
Protein
Fat
Kcal.
170
Prep
Cook
Total
Prep
Cook
Total
It’s filling, delicious and our keto-friendly version is also sugar-free and low carb with only 5.9g net carbs per serving!
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Ingredients
g bamboo sprouts
g dried shiitake mushrooms
g ginger
l water
eggs
carrot
red bell pepper
onion
chili pepper
garlic clove
tbsp soy sauce
tbsp rice vinegar
tsp paprika powder
tsp white pepper
salt to taste
(optional) chopped green onion for serving
oz bamboo sprouts
oz dried shiitake mushrooms
oz ginger
fl oz water
eggs
carrot
red bell pepper
onion
chili pepper
garlic clove
tbsp soy sauce
tbsp rice vinegar
tsp paprika powder
tsp white pepper
salt to taste
(optional) chopped green onion for serving
oz bamboo sprouts
oz dried shiitake mushrooms
oz ginger
cups water
eggs
carrot
red bell pepper
onion
chili pepper
garlic clove
tbsp soy sauce
tbsp rice vinegar
tsp paprika powder
tsp white pepper
salt to taste
(optional) chopped green onion for serving
Step 1
Different brands sometimes have different instructions, but usually they have to sit in water for about 30-60 minutes.
Step 2
l water
fl oz water
cups water
Proceed with the next step while the water starts to boil.
Step 3
g ginger, onion
oz ginger, onion
oz ginger, onion
Save a small piece of ginger for later.
Step 4
g chicken leg quarters
lbs chicken leg quarters
lbs chicken leg quarters
Step 5
Proceed with the next step while the chicken is cooking.
Step 6
g bamboo sprouts, carrot, red bell pepper
oz bamboo sprouts, carrot, red bell pepper
oz bamboo sprouts, carrot, red bell pepper
Set them aside.
Step 7
chili pepper, garlic clove
chili pepper, garlic clove
chili pepper, garlic clove
Chop the chili pepper and garlic clove as well and add all of it into a mortar.
Add some coarse sea salt and grind until you get a smooth chili paste.
If you don’t have a mortar, you can also crush the ingredients with the backside of a large kitchen knife until you get a smooth paste.
Step 8
Cut the meat into bite-sized chunks and set aside while you remove the ginger and onion from the pot.
Throw the onion and ginger from the pot away and add the chicken back into the pot.
Step 9
Step 10
tbsp soy sauce, tbsp rice vinegar, tsp paprika powder, tsp white pepper, salt to taste
tbsp soy sauce, tbsp rice vinegar, tsp paprika powder, tsp white pepper, salt to taste
tbsp soy sauce, tbsp rice vinegar, tsp paprika powder, tsp white pepper, salt to taste
Let the soup simmer for about 10-15 minutes.
Step 11
eggs
eggs
eggs
Stir the soup in a circular motion until you create a “whirl” and let the eggs slowly drizzle into the soup.
Keep stirring until the eggs are cooked.
Step 12
(optional) chopped green onion for serving
(optional) chopped green onion for serving
(optional) chopped green onion for serving
Storage
The soup tastes best while it’s still fresh, that’s why we recommend consuming it as soon as possible.
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