Vegetarian Hot and Sour Soup (Gluten-Free) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a vegetarian version of Chinese hot and sour soup. It warms you up on a cold day! For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, . Ingredients:
1 teaspoon sesame oil |
1/2 carrot, peeled and cut into matchsticks |
5 ounces bamboo shoots, sliced (8 oz can) |
1/2 cup shiitake mushroom, sliced |
4 cups vegetable broth |
2 cups filtered water |
3 tablespoons brown rice vinegar |
3 tablespoons tamari |
1/2 teaspoon salt |
2 teaspoons hot chili paste |
8 ounces tofu, diced |
1 tablespoon potato starch |
1 egg |
Directions:
1. Heat sesame oil in a pan and sauté carrot, bamboo shoot, and shiitake mushrooms for a couple of minutes.
2. Add vegetable broth, water, tamari, vinegar, chili paste, and salt. Cook until vegetables are tender.
3. Add tofu and bring to boil.
4. In a small bowl, dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the soup. Mix the soup.
5. Beat an egg and slowly drizzle the egg in a soup. Remove from heat.
6. Infuse love into the soup and serve!
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