Gluten Free Hot and Sour Soup
Hot and sour soup is one of those deeply satisfying bowls that hits every note at once — savory, tangy, spicy, and silky all in a single spoonful. The tricky part for anyone avoiding gluten is that traditional versions often rely on regular soy sauce, which contains wheat. Here, tamari steps in seamlessly, delivering that same rich, umami depth without any of the gluten concerns. Cornstarch thickens the broth into that signature velvety texture, while rice vinegar and white pepper build the bold, punchy flavor the dish is known for. Silken tofu adds soft, pillowy cubes throughout, and the slow-drizzled egg ribbons give the whole thing a gorgeous, restaurant-worthy finish. It comes together in one pot and serves four, making it an easy weeknight win that feels anything but ordinary. Finish with a scatter of sliced green onion tops and you've got a bowl that looks as good as it tastes.
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Learn more →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
- 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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