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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