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Gluten Free Hot and Sour Soup
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Side Dishes
Serves: 6
Ingredients
- 4 cups Pacific Vegetable broth - gluten free
- 1 (8 oz can) bamboo shoots - gluten free
- 2 cups water
- 1 tablespoon sesame oil
- 2 teaspoons Thai Kitchen Authentic Roasted Red Chili Paste - gluten free
- 2 eggs, lightly beaten
- kosher salt
- Simple Truth Organic Tofu - gluten free; cut into cubes
- 1 jalapeno pepper
- 2 green onions, sliced
- 1 tablespoon Bob's Red Mill Potato Starch - gluten free
- 3 tablespoons Tamari Soy Sauce - gluten free
- 3 tablespoons rice vinegar -gluten free
- ½ cup shiitake mushrooms, sliced
Instructions
- Heat sesame oil in a large saucepan and saute bamboo shoots and mushrooms for about 3 minutes. Add broth, water, vinegar, chili paste, soy sauce and season with salt. Cook for few minutes then add the tofu and bring to a boil.
- Dissolve potato starch with a little water. Reduce the heat to low and add the starch stirring nicely. Add the eggs stirring slowly. Remove from heat and garnish with green onions and jalapeno slices. Serve
