Healthy Hot and Sour Soup

I love hot and sour soup but can no longer get it at my local Pei Wei. I’m sure their tasty version was packed with carbs and other additives that I strive to avoid anyway. I started playing around with a light version of this Asian favorite until I came up with this recipe. In addition, I made beef lettuce wraps to pair with this soup. Honestly, it was hearty enough to have served alone. It warmed my heart and belly!

Healthy Hot and Sour Soup

This vibrant, flavorful twist on traditional hot and sour soup offers all the tangy, spicy goodness without the excess calories. Packed with a variety of fresh vegetables like mushrooms, red peppers, onion and tofu and/or chicken, it’s a nutrient-dense option that’s rich in vitamins, antioxidants, and protein. The broth is made from chicken broth or bone broth, a splash of rice vinegar for a zesty tang, and a hint of coconut aminos.

Instead of the usual deep-fried, seed oil elements, this version opts for a lighter, clear broth with fresh ingredients, including garlic, ginger, and a sprinkle of fresh cilantro for added aroma.

This healthy version of hot and sour soup offers a satisfying, full-bodied taste while maintaining a balance of health-conscious ingredients. It’s a perfect option for those looking for a flavorful and nourishing dish.

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Course Soup

Servings 6

Ingredients

  

• 1 tablespoon avocado oil
• 10-12 sliced mushrooms – your choice of type
• ½ cup thinly sliced scallions
• 4-6 green onions use chives on top for garnish
• 1/2 chopped red pepper
• 2 Tablespoons ginger paste
• 4 cloves garlic finely minced
• 6 cups chicken bone broth or chicken broth
• 1 teaspoon red pepper flakes more or less to taste
• 1/2 cup unseasoned rice vinegar or regular vinegar
• 1/2 cup coconut aminos
• 2-3 eggs Use 3 for thicker soup if preferable
• 1 teaspoon fresh ground white or black pepper
• 1 teaspoon garlic powder
• Sea salt to taste
• 1 lb shredded boiled chicken or 3/4 lb. chicken and 1/4 lb. tofu
• chopped cilantro

Instructions

 

• Add the oil to a large pot over a medium-high heat. Add the mushrooms, scallions, green onion,ginger and garlic. Cook and stir for 1-2 minutes.
• Add the chicken, tofu, broth, red pepper flakes, vinegar and coconut aminos (or soy sauce). Bring to a boil, then reduce the heat and allow to simmer for about 10 minutes or until the mushrooms are tender.
• Lightly whip the eggs in a separate bowl with a pourable spout.
• Stir the soup in a circular motion in one direction, then drizzle in the eggs in a thin and slow pour while continuing to stir the soup.
• Sample the soup and add more red pepper flakes, coconut aminos, vinegar, as needed Stir in ground pepper
• Serve hot. Garnish the hot and sour soup with chopped chives and cilantro.You can add a splash of sriracha on top for more spice and a nice look.
• Notes: If you wish to have a thicker soup, you can use 2 tablespoons of arrowroot flour whisked with water in a small bowl. Mix into the soup after it has been simmering, before you add the eggs.

Keyword asian, keto, soup, tofu, winter