Vegetarian Gluten Free Hot and Sour Soup

Total time35 min

Prep time15 min

Cook time20 min

Vegetarian Gluten Free Hot and Sour Soup

This bold, tangy bowl builds its depth from tender shiitake mushrooms, crisp bamboo matchsticks, and cubes of silky tofu simmered in a peppery, vinegar-forward broth. A cornstarch slurry gives the soup that classic glossy, spoon-coating body, and delicate egg ribbons are swirled in at the end for texture in every bite. Finished with a scatter of fresh green onion, it hits all the notes you want from a good hot and sour soup — sharp, savory, and a little fiery from crushed red pepper. It's a comforting, restaurant-style favorite you can make at home, and it fits neatly into a vegetarian kitchen. Serve it as a starter or make it the whole meal with a side of steamed rice.

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Ingredients

4 servings

For the soup

6 cups chicken broth
Pacific Foods Organic Low Sodium Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Kitchen Basics Organic Vegetable Stock Carton - 32 Oz
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Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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