Low Carb Hot & Sour Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 197.2
- Total Fat: 6.8 g
- Cholesterol: 100.4 mg
- Sodium: 2,626.3 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.3 g
- Protein: 14.9 g
View full nutritional breakdown of Low Carb Hot & Sour Soup calories by ingredient
Introduction
Use xanthan gum for even lower carb. Use xanthan gum for even lower carb.Number of Servings: 10
Ingredients
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16 cup (8 fl oz) Chicken Broth
16 oz Baby Portabella Mushrooms, Sliced (by AIMEEFLA)
16 oz Bolthouse Farms Matchstick Carrots
1 block Tofu, firm
1 cup (1/2" slices) Bamboo shoots, cooked
8 oz Pork Chops (center cut pork loin)
9 tbsp Soy Sauce
9 tbsp Argo Cornstarch
8 tbsp Nakano Seasoned Rice Wine Vinegar (Original) (by CRYSTALNRANDY)
2 1tsp Sesame Oil
2 tsp Pepper, white
4 large Egg, fresh, whole, raw
6 tsp Ginger Root
Directions
Cut all vegetables, tofu, and pork into julienne strips. Finely chop the ginger.
Toss pork loin with 1 tbsp cornstarch and 1 tbsp soy sauce and set aside.
Reserve 1/2 cup of broth and pour the rest in a pot to boil.
Heat chicken broth to a boil and add in all vegetables, ginger, tofu, and pork. Add soy sauce and vinegar. Once the soup comes back to a boil let it cook a couple minutes. Add the cornstarch/broth slurry to thicken soup.
Whisk 4 eggs together in a bowl and slowly pour them into the soup while stirring in a circle.
Turn off heat and add sesame oil and white pepper. Stir to combine and serve. Add a little salt if desired.
Serving Size: Makes ten 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user VLS_121.
Toss pork loin with 1 tbsp cornstarch and 1 tbsp soy sauce and set aside.
Reserve 1/2 cup of broth and pour the rest in a pot to boil.
Heat chicken broth to a boil and add in all vegetables, ginger, tofu, and pork. Add soy sauce and vinegar. Once the soup comes back to a boil let it cook a couple minutes. Add the cornstarch/broth slurry to thicken soup.
Whisk 4 eggs together in a bowl and slowly pour them into the soup while stirring in a circle.
Turn off heat and add sesame oil and white pepper. Stir to combine and serve. Add a little salt if desired.
Serving Size: Makes ten 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user VLS_121.
