Chinese Style Hot and Sour Soup

Instructions

1. Bring the broth to a boil in a large pot.
2. Add mushrooms, bamboo shoots, and tofu. Simmer for 10 minutes, or until mushrooms are tender.
3. In a small bowl, whisk together soy sauce, rice vinegar, and cornstarch until smooth.
4. Slowly pour the mixture into the pot, stirring constantly to thicken the soup.
5. Slowly pour in the beaten eggs, stirring gently to create egg ribbons.
6. Add sesame oil and chili paste (if using). Stir well.
7. Season with salt and pepper to taste. Adjust spiciness and sourness as needed.
8. Simmer for another 5 minutes.
9. Ladle into bowls and garnish with green onions.
10. Serve hot!

Keto & Low-Carb Variations

• Use xanthan gum or glucomannan instead of cornstarch.
• Substitute zucchini noodles for tofu.
• Add cooked chicken or shrimp for extra protein.
• Use tamari instead of soy sauce.

Tips for the Perfect Soup

• Use fresh ingredients for the best flavor.
• Adjust chili paste to your preferred spice level.
• For a vegetarian version, use vegetable broth and omit meat.
• Add more cornstarch for a thicker soup.
• Serve immediately for the best taste.

Frequently Asked Questions

• Q: Can I use beef broth? A: Yes, beef broth works well too!
• Q: Can I substitute apple cider vinegar? A: Yes, but the taste will be slightly different.
• Q: How can I make it less spicy? A: Reduce or omit the chili paste.
• Q: Can I freeze it? A: It’s best enjoyed fresh.
• Q: Is it gluten-free? A: Use gluten-free soy sauce to ensure it’s gluten-free.