Sign Up
Log In
My Account
My Bookmarks
Log Out
or
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
Recipe Courtesy of
Janti Brasali
Janti Brasali
Keto Hot & Sour Soup
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
-
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.
-
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.
-
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.
Plate and Serve!
Serve with dumplings and spring onions.
Reviews
{{formErrorMessage}}
Show more reviews
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
Nutrition
Close