A low carb remake of a favorite take out soup, quick and easy to make and packed full of flavor!
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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
Simmer for 10-15 minutes or until chicken breast is just cooked. Then remove it from the pot and shred it with two forks.
Add the rice vinegar, toasted sesame oil, baby bella mushrooms, sliced shitake mushrooms, sliced bamboo shoots, white pepper, along with the cooked shredded chicken into the pot. Simmer gently for five more minutes.
At the end of the cook time stir the soup well and while the hot soup is still moving in the pan, add the beaten eggs in a drizzle to the pot to create egg ribbons in the soup.
Serve hot garnished with thinly sliced scallions
Thicker soup - As this is a low carb soup I have not added the usual starch thickener. Xanthan gum is a somewhat popular low carb and keto thickener alternative but I think the texture it creates is undesirable in a recipe like this (more slimy than thick) so I've opted not to use it and simply left the soup un-thickened.
Red Chilis - the authentic version uses dried red chilis which you can find at any Asian grocery store, red pepper flakes are a good alternative.
Shitake Mushrooms - if you can't find them simply use more fresh baby bellas instead.
Nutrients - makes about 8 cups of soup, one cup serving per person.
found on www.noshtastic.com