Ingredients

  • Serves 4 people
  • 400 g mixed mushrooms  (shitake, shimeji, oyster, enoki)

  • 40 g wood ear fungus 

  • ½ cup carrot (julienned)

  • 6 cups fresh mushroom stock 

  • 1/3 cup soy sauce 

  • 2 tsp dark soy sauce 

  • ¼ cup black chinese vinegar 

  • ½ tsp xanthan gum

  • 100 g firm tofu (cut long)

  • 1 tsp salt 

  • 2 tbsp erythritol 

  • 1 ½ tsp ground white pepper 

  • 2 tbsp mushroom powder

  • ½ tsp sesame oil 

  • 12 dumplings 

  • spring onions

Keto Hot & Sour Soup
Recipe Courtesy of
Janti Brasali

Keto Hot & Sour Soup

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Looking for a festive keto-friendly starter for your Chinese New Year dinner? Look no further! This Hot & Sour Soup is guaranteed to kick off your meal with a bang, with its lovely umami flavors. Topped with tofu and a medley of mushrooms, this vibrant vegetarian soup can be paired with my Mushroom Dumplings for a wholesome meal.
  • Easy
  • 30 min
  • 15 min
  • 15 min
  • 3 steps
  • 19 Ingredients
  • Easy
  • 3 steps
  • 19 Ingredients
  • 30 min
  • 15 min
  • 15 min

Instructions

  1. Make mushroom stock

    • Remove the stems from the mushrooms and place them inside a medium sized pot with 7 cups of water (use the mushroom stems from the mushroom dumplings as well). Bring to a boil and let it simmer to make fresh mushroom stock.


  2. Simmer mushrooms

    • Trim and cut the mushrooms into bite sized pieces and place them (except the enoki) in a large saucepan along with the carrots, mushroom stock, soy sauce, dark soy sauce, vinegar, and erythritol. Bring to a simmer.
    Simmer mushrooms


  3. Add in tofu and enoki

    • Slowly add in the xanthan gum while stirring continuously, and let it simmer until thickened.
    • Add in the tofu and enoki mushrooms, and season with salt, pepper, and sesame oil.
    Add in tofu and enoki


Plate and Serve!

Serve with dumplings and spring onions.

Plate and Serve!

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    Ingredients
    • Serves 4 people
    • 400 g mixed mushrooms  (shitake, shimeji, oyster, enoki)

    • 40 g wood ear fungus 

    • ½ cup carrot (julienned)

    • 6 cups fresh mushroom stock 

    • 1/3 cup soy sauce 

    • 2 tsp dark soy sauce 

    • ¼ cup black chinese vinegar 

    • ½ tsp xanthan gum

    • 100 g firm tofu (cut long)

    • 1 tsp salt 

    • 2 tbsp erythritol 

    • 1 ½ tsp ground white pepper 

    • 2 tbsp mushroom powder

    • ½ tsp sesame oil 

    • 12 dumplings 

    • spring onions

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