Servings: 4 servings
Calories: 186kcal
Ingredients
- 200 g pork loin thinly sliced
- 4 cups chicken broth
- 1/2 cup firm tofu cut into thin strips
- 4 dried shiitake mushrooms rehydrated and sliced
- 2 tbsp bamboo shoots julienned
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp white pepper plus more to taste
- 1/2 tsp chili oil or to taste
- 1 tbsp glucomannan powder mixed with 2 tbsp cold water
- 2 large eggs beaten
- 2 scallions sliced
Instructions
- Bring the chicken broth to a simmer in a large pot. Add pork, tofu, shiitake, and bamboo shoots. Simmer 8-10 minutes until the pork is cooked through.
- Stir in rice vinegar, soy sauce, white pepper, and chili oil.
- Stir the glucomannan slurry into the soup and simmer 1-2 minutes until slightly thickened.
- Turn the heat to low. Drizzle in the beaten eggs in a thin stream while gently stirring in one direction to form ribbons.
- Ladle into bowls and top with scallions and extra white pepper.
Notes
Chef's Tip: Stir the soup gently in one direction while adding the egg for the classic wispy ribbon texture, rather than clumps. Keto Swaps: a glucomannan slurry replaces the traditional cornstarch thickener with the same silky body and zero net carbs.
Nutrition
Calories: 186kcal | Protein: 17g | Fat: 9g | Fiber: 1g
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About This Dish
Hot and sour soup is a balancing act — tangy vinegar, black pepper heat, and silky egg ribbons all in one bowl, with pork and mushroom giving it real body.
A glucomannan slurry replaces the traditional cornstarch thickener, keeping the same silky texture with almost none of the carbs.