How to make keto hot and sour soup | Keto vegan


I truly believe soups can heal. And this keto vegan hot and sour soup is definitely one of the best healing soups in my book!

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3-4 Shiitake mushrooms
1-2 small carrot
Black fungus (a small handful, dried)
Some tofu
Spring onions
White pepper (ground)
3-4 tbsp black or rice vinegar
1-2 tbsp Soy sauce
Toasted sesame oil
4-5 cups of hot water
1 tsp konjac powder

liquid/thickener ratio
For 1-2 cups of liquid:
1/8 tsp Xanthan Gum (sprinkle directly)
1/4 tsp Konjac powder (mix in cold water before use)
1/4 tsp Psyllium husk powder (mix in cold water before use)

1. Soak the dried black fungus in warm water for about 10-15mins.

2. Cut the vegetable and tofu in thin strips (bar the spring onions, chop them in fine pieces).

3. Saute the vegetables, black fungus and tofu in a frying pan with olive oil and toasted sesame oil for a few minutes. Pour in 4-5 cups of hot water, bring it to a boil and allow to simmer.

4. Season with white pepper, soy sauce and salt (adjust to your taste). Mix 1 tsp of konjac powder in some cold water and mix well.

5. Reduce the heat and add the konjac powder mixture in the soup and stir well. Pour in the vinegar and allow to simmer. (if you’re using silken tofu, add it now)

6. Before finishing, add in half the amount of chopped spring onions, turn off the heat, and drizzle some toasted sesame oil.

Serve with a sprinkle of chopped spring onions (or coriander) and a drizzle of toasted sesame oil. Enjoy!






  1. Great recipe as usual, thought I would just let you into the next big craze, Lupins..yes I know we have all read about the flour…but now it’s Lupin flakes..thanks to Steve at Serious Keto…but wait…fanfare..announcing Lupin beans, let’s just keep this between the 2 of us..😍

  2. Fabulous. Just made this. Didn't have the specialist mushrooms in the house, so used chestnut mushrooms instead and it was still delicious. Also used chicken broth. Managed to find some white pepper at the back of the cupboard which works wonderously well. Thank you so much for this recipe which I will add to my repertoire for a cold day such as this when a bowl of hot, sour soup just hits the spot!

  3. Fan, years ago I learned to add a cut up 1" piece of horseradish root fresh from my garden — it takes SSSoup to a multi layer higher level. If you try it, you will never not use it. My recipe is very similar to yours — including cloud ears, and other mushrooms, except I add the horse radish. Horseradish is both hot and sour. It intensifies the soup. This is one of my favorite soups, along with Italian Minestrone, and French Onion.

  4. Hi Fan, it’s 8am and watching you make the soup, it made me hungry. Soup for me is the ultimately comfort food, any time of the day, I have soup in the fridge most of the time.I shall be making this today, I only have regular brown mushrooms and only smoked Tofoo but, beggars cannot be choosers. I have the black vinegar 👍👍👍👍 success, and as for sesame oil, always in the stock cupboard. Thanks for this fantastic and flavoursome dish. 🥗🥗✅🇬🇧 Maria

  5. I just bought tofu yesterday to make this soup!! I have all the ingredients, so tomorrow's lunch will be so yummy! I will be adding thin strips of pork loin as my hubby will not eat without meat. I will try the vegan sometime when I am cooking for myself. Thank you for the development of your recipes & sharing with all of us!!