Keto Hot and Sour Soup

Step 1

Rehydrate the dried shiitake mushrooms following the instructions on the packaging.

Different brands sometimes have different instructions, but usually they have to sit in water for about 30-60 minutes.

Step 2

Fill a large pot with water and bring it to a boil.
Proceed with the next step while the water starts to boil.

Step 3

Cut the onion in half and chop the ginger into chunks.

Save a small piece of ginger for later.

Step 4

Add the onion, ginger, and chicken leg quarters into the large pot once the water boils.

Step 5

Let the chicken leg quarters boil for about 45 minutes.
Proceed with the next step while the chicken is cooking.

Step 6

Cut the bell pepper, bamboo sprouts, carrot, and shiitake mushrooms into small strips.
Set them aside.

Step 7

Peel the little piece of ginger you saved in step 3 and chop it into small cubes.
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

After the chicken has boiled for about 45 minutes you should be able to easily scrape off the chicken meat from the bones.

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

Add the chopped vegetables from step 6 into the pot as well and stir.

Step 10

Add the chili paste, soy sauce, and the remaining spices as well and give the soup a good stir.
Let the soup simmer for about 10-15 minutes.

Step 11

Whisk the eggs in a separate bowl.

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

Serve the keto hot and sour soup with a bit of chopped green onion.

Storage

Put a lid on the pot or fill the soup in an air-tight container and store it in your fridge for up to 3 days.

The soup tastes best while it’s still fresh, that’s why we recommend consuming it as soon as possible.

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