Best 8 Almost Instant Low Carb High Protein Hot Sour Soup Recipes

THE BEST HOT & SOUR SOUP

Steps:

• Reconstitute mushrooms in water according to package directions.
• Heat oil in wok or large pot.
• Add ginger, chile paste and pork, cook for about two minute.
• Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute.
• In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and
• pour into wok.
• Add chicken stock, bring to a boil and simmer for 10 minute.
• Add tofu and cook another 3-5 minute.
• Mix cornstarch and water and add to soup and cook until thickened.
• Stir soup in one direction to get current going then add beaten egg,
• it will look feathery.
• Garnish soup with green onion and serve.

ALMOST-INSTANT, LOW-CARB, HIGH-PROTEIN HOT & SOUR SOUP

Steps:

• Mix first six ingredients until miso paste is dissolved.
• Add tofu.

CHINESE HOT & SOUR SOUP

Steps:

• Combine chicken broth, wine and sauces in large pan until boiling.
• Stir in blended cornstarch and water slowly.
• Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
• Add vinegar and sesame oil to pot.
• Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
• Add spring onions, shrimps and beancurds. Simmer for 1 minute.
• Scoop into soup bowls and serve hot.

LOW CARB CHINESE HOT & SOUR SOUP

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.

KETO INSTANT POT® SOUP (LOW CARB)

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and select the Saute function. Add olive oil, onion, and garlic; cook until browned, about 3 minutes. Add cauliflower, green bell pepper, onion powder, salt, and pepper. Pour in chicken stock; close and lock the lid. Select Soup function; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect Saute function; cook until bubbly, about 5 minutes.

CROCK POT HOT & SOUR SOUP

Steps:

• Put all ingredients except green onion tops in crock pot.
• Cook covered for about 8 hours on low.
• When ready, serve topped with green onion tops.

LOW SODIUM HOT & SOUR SOUP

Steps:

• Cut chicken breast into uniform, thin strips. Pan cook until the bottom changes color from pink to pale tan color, then flip the pieces over. When there is no sign of pink color, remove from pan and set aside. IMPORTANT: don't cook as much as you'd cook a chicken breast you might eat by itself: heating the soup will continue to cook the chicken, resulting in tough, overcooked chicken in your soup.
• Dissolve tamarind paste by heating with an ounce of the chicken stock. (microwave is a good way to do this). Remove any seeds from melted paste, since they're inedible.
• Bring stock to boil. Add tamarind/stock mixture, Chinkiang vinegar, pepper, chili pepper, fenugreek, cardamom, bamboo shoots, mushrooms, and spinach; SAVE LIQUID FROM BAMBOO SHOOTS. Stir. Let cook for 3 minutes.
• While cooking, in separate bowl combine cornstarch or flour and liquid from the previous step to make a slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness).
• Add eggs while stirring and cook for 30 seconds or until eggs are done. Add green onions and chicken.
• Cut tofu into strips that are about 1/4" x 1/4" x however thick the tofu brick is.
• Remove from heat. Add rice vinegar and tofu and blend thoroughly.
• Serve with crispy fried won tons if desired.

HOT & SOUR SOUP

Steps:

• Cook chicken strips until they have an internal temperature of 170 degrees F (using a meat thermometer to test). Set aside. IMPORTANT: don't cook as much as you'd cook a chicken breast you might eat by itself: heating the soup will continue to cook the chicken, resulting in tough, overcooked chicken in your soup.
• Dissolve tamarind paste by heating with an ounce of the chicken stock. (microwave is a good way to do this). Remove any seeds from melted paste, since they're inedible.
• If using pickled radish, chop as finely as you can make it, since they're hard to chew.
• Bring stock to boil. Add tamarind/stock mixture, soy sauce, chinkiang vinegar, pepper, bamboo shoots, mushrooms, radish, and chestnuts; SAVE LIQUID FROM BAMBOO SHOOTS & CHESTNUTS. Stir. Let cook for 3 minutes.
• While cooking, in separate bowl combine cornstarch or flour and liquid from the previous step to make a slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness).
• Add eggs while stirring and cook for 30 seconds or until eggs are done. Add green onions and chicken.
• Cut tofu into strips that are about 1/4" x 1/4" x however thick the tofu brick is.
• Remove from heat. Add rice vinegar and tofu and blend thoroughly.
• Serve with crispy fried won tons if desired.