This makes 4 servings and the only carbs are the eggs and green onions unless you add more veggies. So I would say less than 2 grams per serving.

32 oz chicken broth(use low sodium as the soy sauce adds a lot of salt)
3 lean trimmed center cut pork chops boneless
1-2 TBS lite soysauce
1 tsp TOASTED sesame oil
1 tsp WHITE pepper
2 TBS rice vinegar(not the seasoned kind it has sugar in it)
2 eggs beaten with 2 TBS water
1/2 tsp Xanthan gum (this thickens it)you may omit this
1-2 tsp fresh minced ginger root
1 bunch green onions for garnish

Slice pork in very very thin strips like match sticks and quickly saute in olive oil for just a minute or 2, do not overcook. Set aside

In a stock pot combine chicken broth, vinegar, ginger root, soy sauce, white pepper, pork, sesame oil and xanthan gum. Bring to a rolling boil and while swirling the soup around slowly drizzel the beaten egg mixture in an even stream. Quickly turn heat off and serve with Chopped green onions. Do not simmer this soup it only takes 5 minutes! Keeps well for about 2 or 3 days.

If you want a more hardy version you can add Tofu, bok choy, bamboo shoots,shitake mushrooms, celery etc.. Tho this will add more carbs. You may also want to add more vinegar, soysauce and white pepper to taste.

Enjoy!

I've been wanting some hot & sour soup. Timely posting!

Sounds very tasty! I'll be trying it soon!

I love this soup! I make it all the time. My daughter loves it. Infact, she asked me to make one tonight. Her favorite version is with enoki, green onion, celery　and finely chopped fresh ginger. It's a simple tasty dish, highly　recommended.★★★★★

I love enoki mushrooms!! I just didn't think anyone here would know what they were!! Enoki mushrooms are usually available at regular grocery stores in the produce section, they are in a sealed plastic bag and are very long and white with narrow stems and tiny caps) Before LC I used to make this with baby corn and lilly blossoms. Oh Yah I did forget the ginger in the recipe, I will edit it, Thanks!

Me too. But heck, people are talking about 'shiratake noodle' on this forum, someone was bound to know what enoki were.

Talk about shiratake noodle, it tastes alright in this soup too. If any one wants to experiment, make sure to wash it throughly and boil them first before adding it the soup.

Wow - I can't wait to try this. Printing off the whole thread - for the mushroom tips too.

Thanks

Ok, I finally got around to making this! It was good but needed a little tweaking to suit my taste buds. I had to add more vinegar to make it sour enough. I used distilled white vinegar which I think is a little more powerful than rice vinegar. I just added it in until it tasted right to me.

The other small change was it seemed like it needed a little fire. So I added a tablespoon of a chili garlic sauce I have called Sambul Olek. You can usually find these chili garlic sauces in the Asian section of your grocery.

That did the trick!

I've been tempted to try enoki for some time. I'm not a big mushroom eater, but enoki just looks soo cute

My daughter, the mushroom hater, only likes enoki. Make sure to put only little at first because you may not like it.

Shredded napa cabbage works well for hot'n'sour soup also ... and is lower in carbs to boot. Side benefit is that the white part cross cut is almost like a noodle in your mouth.

I love Napa cabbage, what a great suggestion!