Gluten Free Low Fat Hot and Sour Soup
What Chicken Noodle Soup does good for the soul, this soup does good for the sinuses! At least, that’s what our recipe tester tells us. The Asian antidote to a winter cold or Spring Allergies is easy to prepare, hot, savory, and easily made vegetarian and vegan. This recipe for Gluten Free Hot and Soup was shared by Sugar Ridge Retreat Center, a yoga retreat in Ontario, Canada.
Servings: 4 Servings
Calories: 317kcal
A hot, savory, peppery and nourishing soup
Ingredients
- 10 ounces Shiitake mushrooms - dried (bagged)
- 6 cups vegetable broth
- 2 cloves garlic - minced
- 2 teaspoons ginger - minced
- 8 ounces bamboo shoots - canned, julienned
- 3 tablespoons soy sauce
- ¼ cup apple cider vinegar
- 2-4 tablespoons hot sauce
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 2 green onions - sliced
- 2 teaspoons sesame oil - extra for drizzling on soup
- ⅓ block firm tofu - diced (optional)
- Salt and pepper to taste
Instructions
- Soak dried shiitake mushrooms in water for 6 hours or overnight. Save the water after soaking.10 ounces Shiitake mushrooms
- Add vegetable stock, garlic, ginger, soy sauce, vinegar and hot sauce to a soup pot.6 cups vegetable broth, 2 cloves garlic, 2 teaspoons ginger, 3 tablespoons soy sauce, 1/4 cup apple cider vinegar, 2-4 tablespoons hot sauce
- Add reserved mushroom liquid into the pot, without putting mushrooms into the pot. Bring liquid to a boil and reduce heat to a simmer.
- Remove stems from shiitake mushroom caps and discard hard ends of stems. Slice mushrooms and add to pot. Let simmer 20-30 minutes.
- Add salt and pepper to taste. Adjust spice and acidity. Add more vinegar or hot sauce if needed. Add a little sweetener if too spicy or sour.Salt and pepper to taste
- In a separate bowl mix together cornstarch and water until no lumps remain.3 tablespoons cornstarch, 3 tablespoons cold water
- Add cornstarch to hot soup. Stir over medium heat until slightly thickened.
- Add green onions and sesame oil.2 green onions, 2 teaspoons sesame oil
- Cook for 5 minutes.
- Serve and drizzle extra sesame oil on top, plus optional diced tofu, bamboo shoots, slivered green onions and diced chili pepper.8 ounces bamboo shoots, 1/3 block firm tofu
- Enjoy!
Spa Index Kitchen Notes
Add seasonal veggies as you wish – snow peas & bean sprouts in spring, julienned carrots in the fall. For a non vegan version, whisk a scrambled egg in at the last minute and swirl rapidly to create fine strands of egg. Let your imagination, and your tummy, guide you!
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 serving | Calories: 317 kcal (16%) | Carbohydrates: 68 g (23%) | Protein: 11 g (22%) | Fat: 5 g (8%) | Sodium: 1224 mg (53%) | Potassium: 1260 mg (36%) | Fiber: 9.5 g (40%) | Vitamin A: 843 IU (17%) | Vitamin C: 12.4 mg (15%) | Calcium: 66 mg (7%) | Iron: 2 mg (11%)
