Egg-Free Gluten-Free Hot and Sour Soup
A flavorful and comforting hot and sour soup that is both gluten-free and egg-free, perfect for a cold day.
Ingredients
- 6 cups Vegetable broth
- 1 block Firm tofu
- 1 cup Shiitake mushrooms
- 1/2 cup Bamboo shoots
- 1/4 cup Wood ear mushrooms
- 3 tbsp Rice vinegar
- 2 tbsp Gluten-free soy sauce (tamari)
- 1 tsp White pepper
- 1 tsp Sesame oil
- 2 tbsp Cornstarch
- 2 stalks Green onions
- 2 whole Dried red chilies
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak wood ear mushrooms in warm water for 30 minutes. Drain and slice thinly.
- 2Cut tofu into thin strips. Slice shiitake mushrooms and bamboo shoots.
- 3Bring vegetable broth to a boil in a large pot.
- 4Add tofu, shiitake mushrooms, bamboo shoots, and wood ear mushrooms. Simmer for 10 minutes.
- 5Add rice vinegar, gluten-free soy sauce, and white pepper.
- 6Mix cornstarch with 2 tablespoons of water and add to the soup to thicken.
- 7Drizzle with sesame oil and garnish with green onions and dried red chilies. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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