Gluten-Free Hot and Sour Soup
A comforting and flavorful Hot and Sour Soup made entirely gluten-free. This soup is packed with mushrooms, tofu, bamboo shoots, and a tangy, spicy broth.
Ingredients
- 6 cups Chicken broth
- 1/2 cup Dried shiitake mushrooms
- 1 block Firm tofu
- 1/2 cup Bamboo shoots
- 1/4 cup Wood ear mushrooms
- 1/4 cup Rice vinegar
- 2 tbsp Coconut aminos
- 1 tbsp Chili garlic sauce
- 1/2 tsp White pepper
- 2 tbsp Arrowroot starch
- 2 stalks Green onions
- 1 Egg
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak dried shiitake mushrooms in hot water for 20 minutes. Drain and slice.
- 2In a large pot, bring chicken broth to a boil.
- 3Add shiitake mushrooms, tofu, bamboo shoots, and wood ear mushrooms to the broth.
- 4Simmer for 15 minutes.
- 5In a small bowl, whisk together rice vinegar, coconut aminos, chili garlic sauce, and white pepper.
- 6Stir the vinegar mixture into the soup.
- 7In another small bowl, whisk together arrowroot starch with 2 tablespoons of cold water. Slowly drizzle into the soup, stirring constantly, until the soup thickens.
- 8Slowly drizzle beaten egg into the soup, stirring gently to create egg ribbons.
- 9Garnish with green onions before serving.
Substitutions
Cornstarch → Arrowroot Starch
THICKENING
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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