Anti Inflammatory Gluten Free Hot and Sour Soup

Total time35 min

Prep time15 min

Cook time20 min

5.0

(14)

Anti Inflammatory Gluten Free Hot and Sour Soup

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Ingredients

4 servings

For the soup

6 cups chicken broth
1 cup shiitake mushrooms, stems removed, thinly sliced
1 can (8 oz) bamboo shoots, drained and cut into thin matchsticks
3 tbsp tamari
3 tbsp rice vinegar
1 tsp ground white pepper
½ tsp crushed red pepper flakes
1 tsp toasted sesame oil
14 oz silken tofu, drained and cut into ½-inch cubes

For the slurry

3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
3 tbsp cold water

For the egg ribbons

2 large eggs, beaten

For serving

2 green onions (green tops only), thinly sliced (optional)

Instructions

1
Bring the chicken broth to a boil in a large saucepan over medium-high heat. Add the shiitake mushrooms and bamboo shoots, reduce the heat to medium, and simmer for 5 minutes, until the mushrooms are tender.
2
Stir in the tamari, rice vinegar, white pepper, red pepper flakes, and sesame oil. Taste and adjust the vinegar or pepper to your preference — the broth should be noticeably tangy and peppery.

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