Seed Oil Free Gluten Free Hot and Sour Soup
Total time35 min
Prep time15 min
Cook time20 min
5.0(14)
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Learn more āIngredients
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
- Ā½ tsp crushed red pepper flakes
- 1 tsp toasted sesame oil
- 14 oz silken tofu, drained and cut into Ā½-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 ā the broth should be noticeably tangy and peppery.
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