Low Carb Chinese Hot Sour Soup Recipes
CHINESE SPICY HOT AND SOUR SOUP
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 17
Steps:
- Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
- Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
- Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
- Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g
LOW CARB CHINESE HOT & SOUR SOUP
Make and share this Low Carb Chinese Hot & Sour Soup recipe from Food.com.
Provided by Barbara Polowetz
Categories Soy/Tofu
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add chicken broth, soy sauce, garlic chili sauce and both kinds of mushrooms to dutch oven.
- Bring to boil and simmer for 10 minutes.
- Add bamboo shoots, water chestnuts, tofu, white pepper, sesame oil and cornstarch mixture.
- Simmer 10 minutes.
Nutrition Facts : Calories 230.6, Fat 7.2, SaturatedFat 1.4, Sodium 1872.3, Carbohydrate 24.1, Fiber 4.2, Sugar 8.2, Protein 19.2
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- Prep: Slice pork tenderloin to thin strips and season the pork with ingredients under ‘pork seasonings’. Mix well and set aside in the fridge while preparing carrots, garlic, ginger, shiitake, and scallions.
- Saute: Preheat a heavy bottom soup pot (or dutch oven) over medium-high heat, when hot add 2 tbsp avocado oil. Saute garlic, ginger, and white parts of scallions until fragrant (about 10 seconds). Season with a pinch of salt. Add seasoned pork. Season with another pinch of salt and saute until the pork is no longer pink. Add carrots and shiitake mushrooms. Season with another pinch of salt and saute for about 1 minute,
- Broth: Add chicken stock* and with a lid on. Simmer over medium heat. After the broth has come to a hot simmering, season with coconut aminos, hot red pepper sauce*, and apple cider vinegar. Give it a gentle stir then start making seasoning adjustments to suit your own preference (perhaps more coconut aminos, more vinegar, salt, white pepper, or more hot sauce). In the meantime, prepare 2 whisked eggs and make the arrowroot slurry and set aside.
- Fluffy eggs: Bring broth to a hot boil, turn off the heat and slowly drizzle in whisked eggs from high up with chopsticks (or a fork) against one end of the bowl in a swirling motion. Let the eggs set for a few seconds to form the shape and then, gently whisk the broth and eggs to make fluffy eggs.
HOT AND SOUR SOUP – CHINESE STYLE RECIPE
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Cuisine ChineseCategory AppetizerServings 10Total Time 32 mins
- Bring the stock to a simmer in a pot, then add the soy sauce, mushrooms and garlic chili paste and simmer for 10 minutes.
- Add the meat, bamboo shoots, water chestnuts, corn, tofu and black pepper, and simmer for 10 minutes.
- Bring the soup back to a simmer and drizzle the beaten egg over the surface. It will cook in strands immediately.
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- Add the chicken broth, garlic chili sauce, soy sauce, ginger paste and rice wine vinegar to a saucepan over medium heat on the stove. Bring to a low boil.
- Place the tofu, mushrooms, green onions, bamboo shoots into the saucepan and bring it to a boil.
LOW CARB HOT AND SOUR SOUP RECIPE - LOWCARB-OLOGY
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- Add the ground beef, chicken stock, soy sauce, sesame oil, lime juice, ginger, and garlic and bring to a simmer.
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- Pour all ingredients except tofu and eggs into the inner liner of your Instant Pot or pressure cooker.
- Allow the pot to release pressure naturally for 15 minutes, and then release remaining pressure.
CHINESE HOT & SOUR SOUP - SERIOUSKETO
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- Place a medium to large stockpot over low heat and add the neutral oil (I used MCT oil) and sesame oil.
- Add the garlic, ginger, mushrooms, red pepper flakes, green onion, pork (or other protein) and five spice powder. Stir until fragrent.
- Add the chicken broth, bamboo shoots, soy sauce (or coconut aminos) and apple cider vinegar and bring the soup up to a boil. Once the soup boils, reduce the heat to low and simmer for 10 minutes.
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- If using dried shiitake mushrooms pour over boiling water and let stand for at for 30 minutes. Drain the liquid, and then slice thinly and set aside.
- Into a large pot add the homemade chicken broth (for best results use homemade), whole chicken breast, two dried red chilis(finely diced), coconut aminos, fresh ginger, and garlic
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- Place tofu in pie plate and set heavy plate on top. Place 2 heavy cans on top of the plate and let stand at least 15 minutes (tofu should release about 1/2 cup liquid).
- In a medium bowl, whisk together 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch. Add the pork and set aside for at least 10 minutes (but no more than 30 minutes).
- In a small bowl, combine 3 tablespoons cornstarch with 3 tablespoons water; set aside, leaving spoon in bowl.
- In a separate small bowl, mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl; add egg and beat with fork until combined; set aside.
15 KETO-FRIENDLY CHINESE FOODS - HEALTHLINE
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- Egg foo young. Egg foo young is a Chinese omelet filled with veggies like cabbage, bean sprouts, and onions. You can also add meats like beef, pork, chicken, or shrimp to your egg foo young when dining out.
- Boiled or steamed seafood. Chinese buffets often feature boiled or steamed shrimp, crawfish, or crab legs. These seafood options are completely free of carbs while being rich in protein.
- Egg drop soup. If you’re looking for keto options to make at home, egg drop soup is an easy choice. It can be as simple as combining eggs, broth, and a keto-friendly thickener like xanthan gum.
- Moo shu pork. Share on Pinterest. Bhofack2/Getty Images. Moo shu pork is a stir-fried dish featuring sliced pork, scrambled eggs, and vegetables — typically cabbage and mushrooms — in a light sauce.
- Beef and broccoli. Beef and broccoli is a classic Chinese takeout dish made by stir-frying beef and broccoli in a light sauce. Although the beef is often water-velveted — or marinated in a cornstarch slurry that adds carbs while tenderizing the meat — it remains a better choice for Chinese takeout than other higher carb options.
- Pork belly. If you want to try cooking traditional Chinese food, pick up pork belly at your local butcher shop. This cut is used to make bacon and high in fat, allowing it to develop a satisfying crisp exterior when cooked.
- Stir-fried mushrooms. At most Chinese buffets, you’re likely to find a stir-fried mushroom dish featuring whole or halved mushrooms in a savory brown sauce.
- Sautéed green beans. Another common find at Chinese buffets is sautéed whole green beans. Depending on the restaurant, these may be served with sauce or simply sautéed in oil with some garlic.
- Chicken and broccoli. Similarly to beef and broccoli, chicken and broccoli is made from stir-fried broccoli and water-velveted chicken pieces. In some restaurants, the dish may include additional veggies like carrots and onions.
- Steamed vegetables. Share on Pinterest. MmeEmil/Getty Images. In traditional Chinese cooking, steaming is a common cooking method. Popular examples include steamed dumplings and steamed greens.
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