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Gluten Free Hot and Sour Soup
Prep time
Cook time
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Best gluten free hot and sour soup recipe.
Author: Jan Withington
Recipe type: Soup
Serves: 6 to 8
Ingredients
- 4 cups Pacific Vegetable or Chicken Broth - gluten free
- 1 (8 oz. can) bamboo shoots, drained - gluten free
- ½ pounds pork loin chops, cut into thin strips
- 1 tablespoon gluten free cornstarch
- 2 cups water plus 2 tablespoons
- 2 tablespoons sesame oil
- 1 to 2 tablespoons (depending on how much heat you want) Thai Kitchen Authentic Roasted Red Chili Paste - gluten free
- 2 eggs, lightly beaten
- salt and pepper
- Simple Truth Organic Firm Tofu - gluten free; cut into ¾ inch cubes
- 1 jalapeno pepper, thinly sliced for garnish
- 1 red chili pepper, thinly sliced for garnish
- 2 green onions, sliced
- 1 tablespoon Bob's Red Mill Potato Starch - gluten free
- 4 tablespoons Tamari Soy Sauce - gluten free
- 4 tablespoons rice vinegar -gluten free
- 1 Ā½ cups shiitake mushrooms, sliced
Instructions
- Season pork with salt and pepper then sprinkle cornstarch and set aside.
- Heat sesame oil in a Dutch oven and cook pork for few minutes until cooked through, add the bamboo shoots and mushrooms and cook 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 in one direction. Remove from heat and garnish with green onions and jalapeno slices. Serve
