Hot-and-Sour Soup Recipe - Low Carb & Healthy
Low carb recipe for Hot-and-Sour Soup which belongs to the Soups recipe category.
- 2 quarts (1.9 L) chicken broth
- 1 piece of fresh ginger about the size of a walnut, peeled and thinly
- pound (225 g) lean pork (I use boneless loin.)
- 3 tablespoons (45 ml) soy sauce
- 1 to 1 teaspoons pepper
- cup (120 ml) white vinegar
- 2 cans (6 ounces, or 170 g each) mushrooms
- 1 cake (about 10 ounces, or 280 g) firm tofu
- 1 can (8 ounces, or 225 g) bamboo shoots
- 5 eggs
Put the broth in a soup pot and set it over medium heat.
Add the ginger to the broth and let it simmer for a few minutes.
While the broth simmers, slice the pork into small cubes or strips.
(I like strips.
) Stir the pork, soy sauce, pepper, vinegar, and mushrooms (you don't need to drain them) into the broth.
Let it simmer for 10 minutes or so until the pork is cooked through.
Cut the tofu into small cubes.
If you like, you can also cut the canned bamboo shoots into thinner strips.
(I like them better that way, but sometimes I don't feel like doing the extra work.
) Stir the tofu and bamboo shoots into the soup and let it simmer another few minutes.
Taste the soup; it won't be very hot?spicy-hot, that is, not temperature-hot?so if you like it hotter, add more pepper and some hot pepper sauce.
If you like, you can also add a little extra vinegar.
Beat the eggs in a bowl and then pour them in a thin stream over the surface of the soup.
Stir them in, and you'll get a billion little shreds of cooked egg in your soup.
Who needs noodles?
Each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 25 grams of protein. This is good served with a few finely sliced scallions on top (include some of the green part) and a few drops of toasted sesame oil. Since I like my soup hotter than my husband does, I use hot toasted sesame oil rather than putting hot sauce in the whole batch.