📝 About This Recipe
Experience the bold, complex flavors of a Chinese takeout classic without the carb-heavy cornstarch. This recipe balances the fiery heat of white pepper with the sharp tang of Chinkiang vinegar, creating a silky, umami-rich broth. Loaded with earthy mushrooms, tender pork, and delicate egg ribbons, it’s a soul-warming dish that proves keto cooking never has to sacrifice depth or authenticity.
🥗 Ingredients
The Broth Base
- 6 cups Chicken Bone Broth (low sodium preferred)
- 6-8 pieces Dried Shiitake Mushrooms (rehydrated and thinly sliced)
- 1/2 cup Bamboo Shoots (sliced into matchsticks)
- 1/4 cup Wood Ear Mushrooms (rehydrated and sliced)
Proteins
- 1/2 lb Pork Loin or Chicken Breast (cut into thin matchsticks)
- 8 oz Firm Tofu (cut into 1/2-inch cubes)
- 2 large Eggs (lightly beaten)
Seasonings and Thickener
- 3 tablespoons Coconut Aminos or Soy Sauce (use tamari for gluten-free)
- 4 tablespoons Chinkiang Black Vinegar (or rice vinegar for a lighter taste)
- 1.5 teaspoons Ground White Pepper (adjust for heat preference)
- 1 tablespoon Fresh Ginger (grated)
- 1/2 teaspoon Xanthan Gum (the keto thickening agent)
- 1 teaspoon Toasted Sesame Oil (for finishing)
Garnish
- 2 stalks Green Onions (finely sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Chili Oil (optional for extra heat)
👨🍳 Instructions
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1
Begin by rehydrating your dried shiitake and wood ear mushrooms in hot water for 20 minutes. Once soft, squeeze out excess water, remove tough stems, and slice into thin julienne strips.
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2
In a large pot, bring the chicken bone broth to a gentle simmer over medium heat. Add the grated ginger and let it infuse for 2-3 minutes.
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3
Add the sliced pork (or chicken) matchsticks to the simmering broth. Stir gently to ensure the pieces separate and cook through, which should take about 3-4 minutes.
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4
Incorporate the sliced shiitake mushrooms, wood ear mushrooms, and bamboo shoots into the pot. Let them simmer for 5 minutes to meld the flavors.
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5
Stir in the coconut aminos (or soy sauce) and the white pepper. The white pepper provides the 'hot' in hot and sour soup, so start with 1 teaspoon and add more if you prefer a sharper kick.
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6
Add the cubed tofu to the pot. Handle gently so the cubes remain intact as they heat through.
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7
To thicken without cornstarch, take a small ladle of the hot broth and place it in a small bowl. Whisk the xanthan gum into this small amount of liquid until smooth, then pour back into the main pot. Stir constantly for 2 minutes as the soup thickens slightly.
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8
Pour in the black vinegar. It is crucial to add the vinegar toward the end to maintain its bright, acidic punch.
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9
Create the 'egg flower' effect: Bring the soup to a very low simmer. Using a spoon, stir the soup in one direction to create a slow whirlpool. Slowly drizzle the beaten eggs in a thin stream into the moving broth.
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10
Let the eggs sit undisturbed for 30 seconds to set into delicate ribbons, then gently stir.
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11
Remove from heat. Stir in the toasted sesame oil and taste. Adjust salt or vinegar if necessary.
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12
Ladle into warm bowls and garnish generously with sliced green onions, cilantro, and a drizzle of chili oil if desired.
💡 Chef's Tips
White pepper is the secret to authentic heat; do not substitute with black pepper as the flavor profile is completely different. Xanthan gum is powerful—start with a small amount to avoid a 'gummy' texture; it will continue to thicken as it sits. For the best pork texture, freeze the meat for 20 minutes before slicing to get those perfect, thin matchsticks. If you cannot find Chinkiang vinegar, use a mix of 3 parts rice vinegar and 1 part balsamic vinegar for a similar depth. Always add the vinegar at the very end of cooking, as boiling it for too long will cause the bright acidity to evaporate.
🍽️ Serving Suggestions
Pair with keto-friendly cauliflower fried rice seasoned with ginger and garlic. Serve alongside steamed bok choy drizzled with garlic-infused oil. Enjoy with a side of crispy salt and pepper tofu cubes. A chilled glass of sparkling water with a lime wedge cuts through the spicy and sour notes beautifully. For a full banquet, serve as a starter to a Szechuan beef stir-fry using bell peppers and snap peas.