Hot and Sour Soup

So, one of my biggest food cravings is American-style Chinese food. Not the healthiest choice by a long shot, so I skip the take-out and make this delicious homemade hot and sour soup. It’s great for cold, blustery days or when you feel a cold coming on. Plus, it is filling enough to serve as a vegetarian dinner. The recipe serves about 4. Enjoy!


2 tablespoons olive oil

1 pound cremini or shiitake mushrooms, cleaned, stems removed and thinly-sliced

1 garlic clove, finely-minced (optional)

4 cups chicken/beef stock (we love to use bone broth for a super rich soup!)

1 large pinch chili flakes

2 tablespoons rice wine vinegar

2 teaspoons toasted sesame oil

1 tablespoon soy sauce or coconut aminos

1 2-inch piece ginger, grated

2 teaspoons arrowroot powder or other "keto" thickening agent

2 tablespoons water

salt and pepper to taste

1 egg

2 thinly sliced scallions, to garnish (optional)


1. In a medium dutch oven, heat olive oil over medium low heat. Add mushrooms and a pinch of salt, cover the pot, and let them sweat for five minutes, stirring occasionally. Turn the heat up to medium high, add garlic and sauté, uncovered, for one minute, or until mushrooms start to brown and garlic is fragrant (don’t worry if the mushrooms start to stick—they’ll come unstuck when you add the stock).

2. Add chicken stock/beef and chili flakes, using a wooden spoon to scrape up any garlic or mushrooms stuck to the bottom of the pot. Bring the mixture up to a boil, then simmer for five minutes.

3. Meanwhile, whisk together rice wine vinegar, toasted sesame oil, soy sauce, ginger, arrowroot powder, and water in a small bowl. Stir the mixture into the soup (you can add 1 tablespoon water to the bowl to make sure you get everything out, if desired) and simmer for one minute, or until the soup is slightly thickened. Add salt, pepper, and chili to taste.

4. Whisk the egg in a small bowl until fully mixed. Stir the soup to create a whirl and slowing pour the whisked egg into the soup, while you continue stirring the soup to create egg ribbons. Serve immediately with sliced scallions on top.

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