Why You’ll Love This Low Carb Chinese Hot & Sour Soup Recipe
When it comes to comfort food, this Low Carb Chinese Hot & Sour Soup hits the spot perfectly.
I love how it combines bold flavors with a satisfying warmth, making it ideal for chilly nights or whenever I crave something hearty. The balance of spicy and tangy keeps every spoonful exciting, and I can’t get enough of the rich, savory broth.
Plus, it’s low in carbs, so I don’t feel guilty enjoying a big bowl. It’s quick to make, which is a bonus for my busy days.
Trust me, once you try it, you’ll be hooked too!
Ingredients of Low Carb Chinese Hot & Sour Soup
When it comes to whipping up a delicious bowl of comfort, the ingredients for Low Carb Chinese Hot & Sour Soup are key to achieving that perfect balance of flavors. Trust me, once you have everything ready, you’ll feel like a culinary superstar.
Plus, shopping for these ingredients can be a fun little adventure at the grocery store. You might even discover some new favorites along the way. So, let’s explore what you’ll need to create this mouthwatering dish.
Here’s your shopping list for the Low Carb Chinese Hot & Sour Soup:
- 4 (14 1/2 ounce) cans chicken broth
- 6 ounces sliced fresh white button mushrooms
- 1 tablespoon chili-garlic sauce
- 2 tablespoons soy sauce
- 3/4 teaspoon white pepper
- 1 tablespoon cornstarch (mixed with 5 tablespoons water)
- 1 (8 ounce) can sliced bamboo shoots (drained)
- 1 (8 ounce) can sliced water chestnuts (drained)
- 8 dried shiitake mushroom caps (soaked in a little hot water for 1/2 hour, squeezed dry, and then sliced)
- 16 ounces silken tofu or 16 ounces extra firm tofu (diced and drained)
- 1/4 cup rice wine vinegar (or regular white)
- 1 teaspoon sesame oil
Now that you have your ingredients lined up, let’s chat about a few important things. First, the type of broth you use can really make or break your soup. If you can, opt for a low-sodium chicken broth to control the saltiness and let the other flavors shine through.
And if you’re feeling adventurous, you can switch up the mushrooms. Maybe try oyster mushrooms for a different texture or flavor.
Oh, and if you’re not a tofu fan, feel free to leave it out or substitute it with some shredded chicken or shrimp for a protein boost. Cooking should be fun, right? So don’t hesitate to make this recipe your own!
How to Make Low Carb Chinese Hot & Sour Soup
Now that you’ve gathered all your ingredients for the Low Carb Chinese Hot & Sour Soup, it’s time to plunge into the cooking process. First things first, grab a big dutch oven because we’re about to make some soup magic happen.
Start by pouring in the 4 cans of chicken broth. This will be the flavorful base of your soup, so don’t skimp on the good stuff here. Add in the 6 ounces of sliced fresh white button mushrooms along with 1 tablespoon of chili-garlic sauce and 2 tablespoons of soy sauce. Just thinking about it makes my mouth water.
Bring this mixture to a boil over medium-high heat, and then let it simmer for about 10 minutes. This step lets all those flavors mingle and dance together—think of it as a mini party in your pot.
After your soup has simmered and you can smell that delicious aroma wafting through your kitchen, it’s time to add more ingredients. Toss in 1 (8 ounce) can of sliced bamboo shoots (you know, the crunchy ones), 1 (8 ounce) can of sliced water chestnuts, and 16 ounces of diced and drained silken or extra firm tofu—whichever you prefer.
Don’t forget the 3/4 teaspoon of white pepper, as it adds a delightful kick. Drizzle in 1 teaspoon of sesame oil for that nutty flavor, and mix up 1 tablespoon of cornstarch with 5 tablespoons of water to create a slurry. This will help thicken your soup and give it that lovely texture.
Stir everything together, then let it simmer for another 10 minutes. You’ll want to keep an eye on it, maybe give it a stir here and there, but honestly, can you handle the deliciousness? Just imagine the warm, cozy bowl of soup you’re about to enjoy.
And there you have it—your Low Carb Chinese Hot & Sour Soup is ready to be devoured. Ladle it into bowls, and if you’re feeling fancy, sprinkle a few green onions on top.
It’s the perfect dish for a chilly evening or when you just need a little comfort food. So, grab a spoon and enjoy. You’ve earned it!
Low Carb Chinese Hot & Sour Soup Substitutions & Variations
If you’re looking to mix things up a bit with your Low Carb Chinese Hot & Sour Soup, there are plenty of substitutions and variations to contemplate.
You can swap out the tofu for shredded chicken or shrimp for extra protein. If you want more heat, add extra chili-garlic sauce or fresh chopped chili peppers.
For a different texture, try adding sliced bok choy or spinach. Instead of soy sauce, use tamari for a gluten-free option.
And if you’re avoiding cornstarch, arrowroot powder works just as well to thicken.
Explore these ideas and find your perfect version!
Additional Tips & Notes
While preparing your Low Carb Chinese Hot & Sour Soup, keep in mind a few tips to enhance your experience.
First, adjust the spice levels to your preference; if you like it spicier, add more chili-garlic sauce.
I recommend using fresh ingredients for better flavor, especially the mushrooms.
For added texture, consider incorporating other vegetables like bok choy or bell peppers.
Remember to soak the dried shiitake mushrooms well for maximum flavor.
Finally, serve your soup hot with a sprinkle of green onions on top—it’s a simple touch that makes a big difference!
Enjoy your cooking adventure!