Gluten-Free Authentic Chinese Hot and Sour Soup
Savor the comforting and bold flavors of this Gluten-Free Authentic Chinese Hot and Sour Soup, a perfect balance of tangy, spicy, and savory notes that's ready in just 40 minutes! Crafted with the richness of dried shiitake mushrooms, bamboo shoots, and silky tofu cubes, this recipe delivers an authentic taste without the gluten. A splash of white vinegar and a touch of chili paste create the iconic hot-and-sour profile, while gluten-free soy sauce and white pepper enhance the dish's umami depth. The creamy egg ribbons and fragrant sesame oil complete this satisfying soup, making it ideal as a warm appetizer or a light, gluten-free meal. Perfect for weeknight dinners or cozy nights in, this hearty Chinese favorite is sure to become a new staple in your kitchen!
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Recipe Information
Ingredients
- 6 cups chicken or vegetable broth
- 8 pieces dried shiitake mushrooms
- 1 cup water
- 1 cup bamboo shoots
- 1 block firm tofu
- 0.25 cup white vinegar
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon chili paste
- 1 teaspoon white pepper
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 2 pieces eggs
- 1 teaspoon sesame oil
- 2 stalks green onions
Instructions
In a small bowl, soak the dried shiitake mushrooms in 1 cup of water for 20 minutes. Once softened, thinly slice the mushrooms, reserving the soaking liquid. Set aside.
Drain and slice the bamboo shoots into thin strips. Dice the firm tofu into small cubes. Slice the green onions thinly on the diagonal for garnish and set aside.
In a large pot, bring the chicken or vegetable broth to a boil. Add the sliced shiitake mushrooms, bamboo shoots, and tofu cubes to the pot.
Pour in the reserved mushroom soaking liquid, making sure not to add any grit from the bottom of the bowl.
Add the white vinegar, gluten-free soy sauce, chili paste, and white pepper to the pot, stirring to combine.
In a small bowl, mix the cornstarch with 3 tablespoons of cold water to create a slurry. Pour the slurry into the soup while stirring constantly. Let the soup simmer for 5-7 minutes until slightly thickened.
In another small bowl, beat the eggs. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
Turn off the heat and add the sesame oil. Stir gently to integrate the flavors.
Ladle the hot and sour soup into bowls and garnish with sliced green onions.
Serve immediately, allowing the rich flavors to warm your senses.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 7756 mg | 337% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 17.6 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 32.9 mcg | 164% | |
| Calcium | 808 mg | 62% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2519 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
