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 and Low-Carb Variations

• Replace cornstarch with xanthan gum or glucomannan.
• Use zucchini noodles instead of tofu.
• Add cooked chicken or shrimp for extra protein.
• Use tamari instead of soy sauce (lower carb).

Tips for the Perfect Soup

• Use fresh ingredients for best flavor.
• Adjust chili paste to your spice preference.
• 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, for a richer, savory flavor.
• Q: Can I substitute apple cider vinegar? A: Yes, but the taste will differ slightly.
• Q: How do I make it less spicy? A: Reduce or omit the chili paste.
• Q: Can I freeze it? A: Not recommended; best enjoyed fresh.
• Q: Is it gluten-free? A: Use gluten-free soy sauce and check all ingredients.