Low Carb Chinese Hot & Sour Soup

Barbara Polowetz's Note:

Extremely low carb Chinese hot and sour soup.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 (14 ½ ounce) cans chicken broth
• 6 ounces sliced fresh white button mushrooms
• 1 tablespoon chili-garlic sauce
• 2 tablespoons soy sauce
• ¾ teaspoon white pepper
• 1 tablespoon cornstarch (mixed with 5 tbs. 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; add water mushrooms were so)
• 16 ounces silken tofu or 16 ounces extra firm tofu (diced and drained)
• ¼ cup rice wine vinegar (or regular white)
• 1 teaspoon sesame oil

Directions:

1. Add chicken broth, soy sauce, garlic chili sauce and both kinds of mushrooms to dutch oven.
2. Bring to boil and simmer for 10 minutes.
3. Add bamboo shoots, water chestnuts, tofu, white pepper, sesame oil and cornstarch mixture.
4. Simmer 10 minutes.

Reviews

[Kellie2]

This version is very close to the hot and sour soup that I love, made just as is, but next time I may make some changes to suit my own taste: decrease the rice wine vinegar to 2 Tbls; I wont skimp on the 30 minutes to soak the shitake mushrooms, because they were chewy; I may try using straw mushrooms in place of the button mushrooms-although they were just fine;4-6oz extra firm tofu is plenty(unless you're a tofu lover)cut into small thin strips; and I will cut the bamboo shoots into thin matchstick slices as well. Thank-you though for giving me a great place to start!