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Chinese
Hot & Sour Soup
Peppery-tangy broth thick with shiitake, bamboo, chicken, and egg ribbons — 230 calories a big bowl.
251Calories
30.8gProtein
13gNet carbs
3.4gFiber
6.5gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3¾ cups (900 g) low-sodium chicken broth
900 g
1 large chicken breast (250 g), shredded-cut thin
250 g
2 cups (200 g) fresh shiitake, sliced
200 g
1 can (200 g) bamboo shoots, julienned
200 g
⅝ cup (150 g) liquid egg whites
150 g
1 large egg
50 g
3 Tbsp (45 g) rice vinegar
45 g
2⅔ Tbsp (40 g) coconut aminos
40 g
2 Tbsp (15 g) cornstarch
15 g
1½ tsp ground white pepper (the signature) + chili flakes to taste
4 g
1¼ tsp (5 g) toasted sesame oil
5 g
2 green onions, sliced
20 g
Method
- Simmer the chicken, shiitake, and bamboo in the broth 8 minutes.
- Stir in the aminos and the cornstarch slurried in cold water; simmer 2 minutes until the broth turns silky and coats the ladle.
- Whisk the egg whites and egg together. Kill the boil, then pour them in a thin stream while stirring slowly in one direction — wide silky ribbons, not scramble.
- Off heat: vinegar, white pepper, sesame oil. Adding the vinegar last keeps it loud.
- Taste and push hot (pepper) and sour (vinegar) until it makes you sit up. Green onions on top.
Nutrition facts
Per serving.
Calories251
Total fat6.5 g
Total carbohydrate16.4 g
Dietary fiber3.4 g
Net carbs13 g
Protein30.8 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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