Linda's hot and sour soup (recipe)

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Linda's hot and sour soup (recipe)
NameLinda's hot and sour soup
IngredientsBoneless pork loin Cornstarch Salt Soy sauce Firm tofu Chicken broth White vinegar Soy sauce Salt Bamboo shoot Cornstarch Cold water White pepper Eggs Green onions
Cooktime (in hours)0.5
Preptime (in hours)1
Totaltime (in hours)1.5
Keto friendlinessKeto friendly
Calories123
Fat6.1
Protein11.4
Carbohydrate4.9
Fiber0.6
Net carbohydrates4.3
Sugar1.2
Saturated fat1.8
Cholesterol (mg)73.9
Sodium1353
Servings6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Linda's hot and sour soup (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Linda's hot and sour soup (recipe)


  1. Trim fat from pork, cut with grain into 2\ strips. Cut strips across grain into 1/8\ slices. Stack slices; cut into thin strips.
  2. In a medium bowl, toss pork, cornstarch, salt, and soy sauce. Cover and refrigerate 15 minutes.
  3. Soak mushrooms in hot water 20 minutes (or until soft); drain. Rinse in warm water; drain. Squeeze out excess water. Remove and discard stems; thinly slice caps.
  4. Cut tofu into 1 1/2 x 1/4 inch pieces.
  5. In a 3-quart pot, heat broth, vinegar, soy sauce, and salt to boiling. Stir in bamboo shoots, mushrooms, pork, and tofu. Heat to boiling. Reduce heat, cover and simmer 5 minutes.
  6. Mix together cornstarch, water, and white pepper; stir into soup.Heat to a rolling boil over high heat, stirring constantly. Note: if broth is not heated to a roilling boil, the egg will not form threads. Pour egg slowly into soup, stirring constantly with a fork until egg threads form.
  7. Stir in green onions, pepper sauce, and sesame oil.

    Food tags
    Soy/Tofu, Beans, Meat, Chinese, Asian, Stove Top,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:1H30M

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Contributors: Prab R. Tumpati, MD