With all the recent cold weather, I wanted a hearty, yet filling vegetarian keto soup to warm my cockles and decided to throw together this tofu hot and sour soup. The glucomannan bulks up the soup, adding fibre but without all the carbs that corn starch brings, and the rice vinegar combined with the golden monkfruit sweetener makes it sweet and sour without the sugar.
Keto Hot and Sour Soup Recipe with Vegan Option
Ingredients:
- One 12-oz package tofu, extra firm, drained and cut in ½-inch cubes
- 3.5oz fresh shiitake mushrooms (or other mushrooms), rinsed and sliced
- 2 large cloves garlic, peeled and minced
- 3 tablespoons avocado oil
- 4½ cups vegetable broth (*or bone broth if not strictly vegetarian) if not vegetarian.)
- 1 tablespoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- ½ teaspoon sweet paprika
- ⅛ teaspoon cayenne
- 1½ teaspoons Lakanto Golden Sweetener
- 1 teaspoon fresh ginger, peeled and grated
- 1½ tablespoons tamari soy sauce or [coconut aminos]
- ¼ cup rice vinegar
- Sea salt, to taste
- ¼ tsp white pepper
- 1½ cup fresh bean sprouts, rinsed
- 1 large egg, lightly beaten (*Omit for vegan.)
- 1 green onion, thinly sliced
Directions:
In a soup pot, heat oil over medium heat. Add mushrooms and garlic, and lightly sauté, about 2-3 minutes. Add ginger, paprika and cayenne and stir fry until fragrant, around 1-2 minutes.
Reduce heat, add broth, glucomannan (whisked together with a few tablespoons of the broth), sweetener, tamari soy sauce, rice vinegar, and white pepper, stir to combine.
Simmer uncovered, over medium-low heat, until done, stirring occasionally, about 10-15 minutes. Taste and add salt to your liking.
Stir in bean sprouts and tofu and heat through. Serve garnished with green onions.
Did you make this keto hot and sour soup recipe? Did you do the vegan option or the standard recipe? Please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
