Keto Hot and Sour Soup
An amazing Asian soup with a slight bight
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course Soup
Cuisine Chinese
- 1 Tbsp Olive Oil
- 12 ounces Shitake Mushrooms
- 1/2 tsp Red Pepper Flakes
- 1/2 cup Green Onions Sliced small
- 5 tsp Fresh Ginger Grated or finely diced
- 2 tsp Garlic Finley Diced
- 8 cups Chicken to Vegetable broth
- 1/3 cup Unseasoned Rice Vinegar
- 1/4 cup Coconut Aminos
- 1 block Firm Tofu cut into 3/4 inch pieces
- 8 ounces Bamboo Shoots
- 2-4 large Eggs Lightly Beaten
- 1/2 tsp White Pepper
- 1/2 tsp Xanthan Gum
Add Oil to a large pot and over a Medium High heat add the Mushrooms, Green onions, Bamboo, Ginger and Garlic. Stir to keep from sticking for 2-3 minutes.
Add the Broth, Red Pepper Flakes, Vinegar and Tofu. Bring to a boil and reduce to a simmer for 10 minutes or until the Mushrooms are tender.
Stir soup in a circular motion and slowly pour in the Beaten Eggs to form long ribbons.
Sprinkle Xanthan gum While Stirring Soup, making sure to not let it clump.
Stir in White Pepper.
Serve Hot