Keto Hot and Sour Veg Soup

About this recipe

Hot and Sour soup is the comfort-food side of Indo-Chinese cuisine—warming, tangy, and bold enough to clear sinuses. Unlike cream-based soups, this one relies entirely on the interplay between heat (chillies), acid (vinegar), and umami (tofu, mushroom, soy) to create depth. The tofu absorbs the broth flavour during cooking, so it's less of a protein pad and more of an active ingredient in building mouthfeel. The ratio of vinegar to broth is critical; too much makes it puckering-sharp, too little makes it bland. Start with 2 tablespoons of rice vinegar per 3.5 cups of broth, taste after it simmers, and add a teaspoon at a time until the sourness hits that balance where it makes your mouth water rather than wince. White pepper is better than black here because it blends into the broth rather than spotted through it, and adds a subtle warmth. Don't skip pressing the tofu before adding it; soft or silken tofu will disintegrate into the soup and make it cloudy. This soup is best served immediately after the final seasoning—if made ahead, the vinegar continues to sharpen and the tofu softens further. Perfect as a light lunch or first course, and especially restorative when you're craving something bold and warming.