That tangy, peppery Keto Hot and Sour soup from your favorite Chinese spot? Now keto-friendly. Twenty minutes, five grams of net carbs, and all the bold flavor you’ve been missing. Your local takeout place isn’t going to tell you about the cornstarch situation—but we will.
Love our Egg Drop Soup? Consider this its bold, tangy cousin. Hot and sour soup brings the heat (white pepper) and the pucker (rice vinegar) in perfect balance. And unlike the restaurant version, this one won’t send your blood sugar on a roller coaster.
⏱️Keto Hot and Sour Soup Quick Stats
✓ Low-Carb
✓ Diabetic-Friendly
✓ Gluten-Free
✓ Dairy-Free
✓ Nut-Free
🥑 Why This Keto Hot and Sour Soup Recipe Works for Keto
Ultra-Low Carb Count: At just 5g net carbs per generous bowl, this soup fits comfortably into any keto meal plan. Restaurant versions typically pack 15-20g of carbs per serving—mostly from the cornstarch thickener we’ve eliminated entirely.
Protein-Packed for Satiety: With 16g of protein from pork and eggs, this soup keeps you full and satisfied. Protein is essential on keto to maintain muscle while burning fat. It’s the same approach we use in our Keto Kung Pao Chicken.
Healthy Fats Included: Sesame oil and egg yolks contribute quality fats that help you hit your keto macros. Fat keeps you satiated and helps your body stay in ketosis.
No Hidden Sugars: Many Chinese restaurant soups contain added sugar to balance the sour notes. Our version? Zero added sugars. The natural umami from the broth and mushrooms provides all the depth you need.
Blood Sugar Friendly: The combination of protein, fat, and minimal carbs means this soup won’t spike your glucose—making it ideal for anyone managing blood sugar while eating keto.
The Keto Swap: Why Restaurant Hot and Sour Soup Doesn’t Work
Here’s what your local Chinese place won’t mention: traditional hot and sour soup gets its silky texture from a generous pour of cornstarch slurry. That thickener alone can add 10-15g of carbs per bowl.
Our solution is two-fold. First, we use a tiny amount of xanthan gum—a keto-friendly thickener that creates body without the carbs. Second, we lean into the egg ribbon technique. Those beautiful wisps of cooked egg floating through the soup? They add richness and texture naturally.
The result is a soup that’s every bit as satisfying as takeout, without the blood sugar aftermath.
Restaurant Hot and Sour Soup vs. This Keto Version
| Nutrient | Restaurant | This Recipe | Difference |
|---|---|---|---|
| Net Carbs | 18g | 5g | -13g (72%) |
| Sugar | 4g | 0g | -4g (100%) |
| Sodium | 1,400mg | 650mg | -750mg (54%) |
| Protein | 8g | 16g | +8g (100%) |
| Calories | 110 | 185 | +75 cal |
| Keto-Friendly? | ❌ No | ✅ Yes | — |
Note: Our version has more calories because we’ve doubled the protein. That’s a feature, not a bug—the extra protein keeps you satisfied longer.
Ingredients You’ll Need for Keto Hot and Sour Soup
Most of these are pantry staples. The only specialty items are wood ear mushrooms (available dried at Asian markets or online) and xanthan gum (in the baking aisle of most grocery stores).
For the Soup Base: chicken broth (6 cups), pork tenderloin or boneless chops (6 oz, sliced thin), firm tofu (4 oz, cubed), wood ear mushrooms (1/4 cup dried, rehydrated), bamboo shoots (1/2 cup, sliced), fresh ginger (1 tablespoon, minced), garlic (2 cloves, minced).
For the Flavor: coconut aminos or gluten-free tamari (3 tablespoons), rice vinegar (3 tablespoons), sesame oil (1 tablespoon), white pepper (1 teaspoon—this is the “hot”), chili oil or red pepper flakes (1 teaspoon, optional for extra heat).
For the Finish: eggs (2 large, beaten), xanthan gum (1/4 teaspoon), green onions (2, sliced), fresh cilantro (optional garnish).
Chef’s Tips for Perfect Keto Hot and Sour Soup
The Egg Ribbon Secret: This is the technique that separates good hot and sour soup from great. Turn off the heat, stir the soup in a circular motion, then drizzle the beaten egg in a very thin stream. The residual heat cooks the egg into those signature silky wisps. Dump it all in at once and you’ll get scrambled eggs floating in broth.
White Pepper is Non-Negotiable: Black pepper will technically work, but it completely changes the flavor profile. White pepper has that distinctive earthy heat that defines authentic hot and sour soup. Find it in the spice aisle—it’s worth having on hand.
Add Vinegar at the End: Rice vinegar loses its bright, tangy punch when boiled. Stir it in after you’ve removed the pot from heat to preserve that essential sour note.
Rehydrate Mushrooms Properly: Cover dried wood ear mushrooms with hot water and let them sit for 20-30 minutes. They’ll expand significantly. Rinse well before slicing—dried mushrooms can harbor grit. If you can’t find wood ears, shiitake mushrooms work as a substitute.
Control Your Heat Level: The white pepper provides the traditional warmth, but it’s not spicy-hot. For more kick, add chili oil at the end or serve it on the side so everyone can customize. Our Szechuan Noodle Salad uses a similar approach.
Slice the Pork Thin: We’re talking matchstick-thin strips here. They’ll cook through in the hot broth in just 2-3 minutes. Thicker pieces won’t cook evenly and can turn tough.
How to Make Keto Hot and Sour Soup
Start by rehydrating your wood ear mushrooms if using dried ones. Cover them with hot water and set aside for 20-30 minutes while you prepare the rest.
Bring the chicken broth to a simmer in a large pot over medium-high heat. Add the ginger and garlic and let them bloom for about a minute—you’ll smell them immediately.
Add the sliced pork, tofu, drained wood ear mushrooms, and bamboo shoots. Simmer for 5-6 minutes until the pork is cooked through. The tofu will absorb some of that flavorful broth as it cooks.
Stir in the coconut aminos, sesame oil, and white pepper. Taste and adjust—you want a good peppery kick at this point.
In a small bowl, whisk the xanthan gum with a splash of cold water to prevent clumping. Stir this into the soup and let it simmer for another minute. The soup will thicken slightly.
Remove the pot from the heat. This is important—you don’t want the soup actively boiling when you add the eggs. Stir the soup in a circular motion with one hand while slowly drizzling the beaten eggs with the other. Those beautiful ribbons will form immediately.
Finally, stir in the rice vinegar. Taste again and adjust the sour/hot balance to your preference. Some people like it more tangy, others prefer more pepper. Ladle into bowls and top with sliced green onions and a drizzle of chili oil for extra heat.
Keto Hot and Sour Soup
Ingredients
Equipment
Method
- If using dried wood ear mushrooms, place them in a bowl and cover with hot water. Let sit for 20-30 minutes until softened and expanded. Drain, rinse well, and slice into strips.
- Bring the chicken broth to a simmer in a large pot over medium-high heat. Add the ginger and garlic and cook for about 1 minute until fragrant.
- Add the sliced pork, tofu cubes, drained wood ear mushrooms, and bamboo shoots. Simmer for 5-6 minutes until the pork is cooked through.
- Stir in the coconut aminos, sesame oil, and white pepper. Taste and adjust the pepper level to your preference.
- In a small bowl, whisk the xanthan gum with 2 tablespoons of cold water until smooth. Stir this mixture into the soup and simmer for 1 minute. The soup will thicken slightly.
- Remove the pot from heat. Stir the soup in a circular motion with one hand while slowly drizzling the beaten eggs in a thin stream with the other. The eggs will cook into silky ribbons.
- Stir in the rice vinegar. Taste and adjust the sour/hot balance as desired. Ladle into bowls and garnish with sliced green onions and chili oil if using.
Nutrition
Notes
Tried this recipe?
Let us know how it was!📦Keto Hot and Sour Soup Storage & Serving Suggestions
Refrigerator Storage: This soup keeps well for 3-4 days in an airtight container. The flavors actually deepen overnight as everything melds together. Reheat gently on the stovetop—microwaving works but can make the egg ribbons rubbery.
Freezer Storage: Not recommended. The tofu texture changes when frozen and thawed, and the egg ribbons don’t hold up well. Make this one fresh.
Meal Prep Strategy: You can make the broth base (everything except the eggs and vinegar) up to 3 days ahead. When ready to serve, reheat to a simmer, add the eggs and vinegar fresh. This keeps the egg ribbons perfect and the vinegar bright.
Pack for Work: Transport in a thermos to keep it hot. If you’re reheating at work, pack the soup without the egg, then stir in a raw beaten egg when you microwave it—the hot soup will cook the egg perfectly.
Complete the Meal: This soup is satisfying on its own, but for a full Chinese takeout experience, pair it with Cauliflower Fried Rice or serve alongside Keto Kung Pao Chicken. For something lighter, our Bok Choy and Mushroom Soup makes a nice contrast.
Keto Hot and Sour Soup FAQs
Can I make this Keto Hot and Sour Soup vegetarian?
Absolutely. Replace the chicken broth with vegetable broth and omit the pork. Double the tofu to maintain the protein content. The soup will not be quite as rich, but it is still delicious. For vegans, omit the eggs too – you will lose those pretty ribbons, but the soup still works.
What can I use instead of wood ear mushrooms?
Shiitake mushrooms are the best substitute – they are widely available fresh or dried and have a similar earthy quality. In a pinch, any sliced mushroom will work, or you can omit them entirely. The soup will still taste great.
Is this soup very spicy?
The “hot” in hot and sour refers to white pepper, which provides warmth rather than a burning sensation. It is not spicy like a Thai curry. If you want actual spice, add chili oil or red pepper flakes at the end.
Can I use regular soy sauce instead of coconut aminos?
Yes, but with caveats. Regular soy sauce contains gluten, so this would no longer be a gluten-free recipe. Tamari is a gluten-free soy sauce alternative if you want to stick with the soy flavor profile. Coconut aminos are slightly sweeter and lower in sodium, which is why we prefer them here.
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Final Thoughts
Hot and sour soup shouldn’t be a “sometimes” food just because you’re watching your carbs. This version delivers everything you love about the takeout classic—the tang, the heat, the silky texture—without the blood sugar consequences. Make a batch on Sunday, and you’ve got lunches sorted for half the week.
Medical Disclaimer: The nutritional information and diabetic-friendly adaptations provided in this article are for informational purposes only. While we strive for accuracy, we are culinary experts, not medical doctors. Individual responses to foods vary, and you should always consult with your healthcare provider or registered dietitian about dietary changes, especially if you’re managing diabetes or other health conditions. Always monitor your blood sugar as recommended by your healthcare team.
