As the winter chill settled in, Emily found herself craving a bowl of hot and sour soup reminiscent of the flavors she once enjoyed at her favorite Chinese restaurant. Determined to recreate this beloved dish while staying true to her keto lifestyle, she embarked on a culinary adventure in her cozy kitchen.
Armed with olive oil, ginger, garlic, and an array of exotic ingredients, Emily set to work. The aroma of ginger and garlic filled the air as she sautéed them in the pan, infusing the kitchen with warmth and anticipation.
Rehydrated shiitake and woodear mushrooms added depth and complexity to the broth, while canned bamboo shoots provided a delightful crunch. With a touch of red pepper flakes for heat and wheat-free tamari sauce for umami, the soup took on the perfect balance of flavors.
As the broth simmered on the stove, Emily felt a sense of excitement building. She knew that this homemade hot and sour soup would be a comforting treat on cold winter nights, warming both body and soul with each spoonful.
When the time came to serve, Emily ladled the fragrant soup into bowls and garnished them with sliced green onions. As she took her first sip, she couldn’t help but smile. In that moment, she realized that with a little creativity and determination, she could enjoy all her favorite flavors while staying completely keto.
Completely Keto Hot And Sour Soup
This recipe is Speed Keto approved.
- 1 tbsp olive oil
- 1.5 tbsp grated ginger
- 2 cloves garlic (minced)
- 1/2 cup sliced green onions
- 1/2 cup dried shiitake mushrooms (rehydrated and sliced)
- 1/2 cup dried woodear mushrooms (rehydrated and sliced)
- 6 oz bamboo shoots canned
- 1 tsp red pepper flakes
- 8 cups chicken broth
- 1/4 cup wheat free tamari sauce
- 1/4 cup rice vinegar
- 1 tsp white pepper
- 1/2 tsp salt to taste
- 4 eggs lightly beaten
- 4 tsp guar gum powder
- 1 lb shredded chicken
- green onions sliced for decoration / serving
Add the oil to a large pot over a medium high heat.
Add the ginger, garlic, green onions, mushrooms and bamboo shoots.
Cook for 1-2 minutes until tender.
Add the red pepper flakes, chicken broth, rice vinegar, tamari, pepper and salt.
Simmer for 10 minutes or until mushrooms are tender.
Stir the soup in a circular motion. Pour in the beaten eggs while continuing the stir.
Let simmer for another 1-2 minutes.
Add the guar gum following the package directions.
Stir and simmer until the soup is slightly thickened.
Stir in the shredded chicken and simmer for another 1-2 minutes.
Ladle into bowls and top with sliced green onions.