Keto Hot And Sour Soup

Keto Hot And Sour Soup is a tasty low-carb version of my favorite Asian-inspired soup.

Hot and sour is the soup I would always order at an Asian restaurant before discovering that I could not have gluten.

Fortunately, I found a way to make hot and sour soup gluten-free and low carb without sacrificing the lightly spicy and sour taste.

Ingredients

• 12 ounces (1 package) Organic Extra-Firm Tofu, chopped into ½-inches cubes
• 1 tablespoon Avocado Oil or Coconut Oil
• ½ teaspoon Chili Oil, plus extra for garnish
• 8 ounces Raw Shiitake Mushrooms, sliced
• ½ cup thinly sliced Scallions
• 1½ tablespoons minced Ginger Root
• 2 Garlic Cloves, finely minced
• 8 cups Chicken Broth, warm or Vegetable Broth
• ½ teaspoon Red Pepper Flakes, more or less to taste
• ¼ cup Rice Vinegar
• ¼ cup Tamari Sauce
• 2 Eggs, lightly beaten
• ½ teaspoon ground Black Pepper

Instructions

1. To a large pot or wok over medium heat, add the avocado oil, chili oil,  mushrooms, tofu cubes, scallions, ginger, and garlic.
2. Salute for 5 minutes, stirring occasionally with a wooden spoon.
3. Add the warm chicken or veggie broth, vinegar, tamari sauce, black pepper, and red pepper flakes. Bring to a boil, reduce the heat to low, and simmer for 10 minutes, until the mushrooms are tender.
4. Whisk the soup in one direction in a circular motion. Drizzle the eggs in a thin, steady stream, while you continue whisking the soup, this process will create egg ribbons.