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
180g bamboo sprouts
30g dried shiitake mushrooms
15g ginger
2l water
2 eggs
1 carrot
1 red bell pepper
1 onion
1 chili pepper
1 garlic clove
4 tbsp soy sauce
5 tbsp rice vinegar
2 tsp paprika powder
1 tsp white pepper
salt to taste
(optional) chopped green onion for serving
6.3 oz bamboo sprouts
1.1 oz dried shiitake mushrooms
0.5 oz ginger
67.6 fl oz water
2 eggs
1 carrot
1 red bell pepper
1 onion
1 chili pepper
1 garlic clove
4 tbsp soy sauce
5 tbsp rice vinegar
2 tsp paprika powder
1 tsp white pepper
salt to taste
(optional) chopped green onion for serving
6.3 oz bamboo sprouts
1.1 oz dried shiitake mushrooms
0.5 oz ginger
8 1/3 cups water
2 eggs
1 carrot
1 red bell pepper
1 onion
1 chili pepper
1 garlic clove
4 tbsp soy sauce
5 tbsp rice vinegar
2 tsp paprika powder
1 tsp white pepper
salt to taste
(optional) chopped green onion for serving
Step 1
1.1 oz dried shiitake mushrooms
1.1 oz dried shiitake mushrooms
Different brands sometimes have different instructions, but usually they have to sit in water for about 30-60 minutes.
Step 2
2l water
67.6 fl oz water
8 1/3 cups water
Proceed with the next step while the water starts to boil.
Step 3
15g ginger, 1 onion
0.5 oz ginger, 1 onion
0.5 oz ginger, 1 onion
Save a small piece of ginger for later.
Step 4
450g chicken leg quarters
1 lbs chicken leg quarters
1 lbs chicken leg quarters
Step 5
Proceed with the next step while the chicken is cooking.
Step 6
180g bamboo sprouts, 1 carrot, 1 red bell pepper
6.3 oz bamboo sprouts, 1 carrot, 1 red bell pepper
6.3 oz bamboo sprouts, 1 carrot, 1 red bell pepper
Set them aside.
Step 7
1 chili pepper, 1 garlic clove
1 chili pepper, 1 garlic clove
1 chili pepper, 1 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
4 tbsp soy sauce, 5 tbsp rice vinegar, 2 tsp paprika powder, 1 tsp white pepper, salt to taste
4 tbsp soy sauce, 5 tbsp rice vinegar, 2 tsp paprika powder, 1 tsp white pepper, salt to taste
4 tbsp soy sauce, 5 tbsp rice vinegar, 2 tsp paprika powder, 1 tsp white pepper, salt to taste
Let the soup simmer for about 10-15 minutes.
Step 11
2 eggs
2 eggs
2 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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