Best Vegetarian Hot And Sour Soup Gluten Free Recipes

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VEGETARIAN HOT AND SOUR SOUP (GLUTEN-FREE)



Vegetarian Hot and Sour Soup (Gluten-Free) image

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, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Chinese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • Heat sesame oil in a pan and sauté carrot, bamboo shoot, and shiitake mushrooms for a couple of minutes.
  • Add vegetable broth, water, tamari, vinegar, chili paste, and salt. Cook until vegetables are tender.
  • Add tofu and bring to boil.
  • In a small bowl, dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the soup. Mix the soup.
  • Beat an egg and slowly drizzle the egg in a soup. Remove from heat.
  • Infuse love into the soup and serve!

Nutrition Facts : Calories 61.6, Fat 3, SaturatedFat 0.6, Cholesterol 31, Sodium 760.5, Carbohydrate 4.4, Fiber 0.9, Sugar 1.5, Protein 5.2

VEGETARIAN HOT AND SOUR SOUP



Vegetarian Hot and Sour Soup image

My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version.

Provided by evelynathens

Categories     Chinese

Time 33m

Yield 4 serving(s)

Number Of Ingredients 16

40 dried lily buds
1/4 cup small tree ear dried mushroom
5 cups vegetable broth
1/2 cup drained canned bamboo shoot, rinsed and julienned
2 teaspoons fresh ginger, minced
1/4 teaspoon salt
3 tablespoons red wine vinegar, to taste
crushed red pepper flakes
3 tablespoons cornstarch, mixed with
3 tablespoons water
1 large egg
1 large egg white
2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce, plus a pinch of sugar
4 ounces firm tofu, cut into 1/3 inch dice
1 teaspoon sesame oil
1 spring onion, finely sliced

Steps:

  • In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.
  • In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.

Nutrition Facts : Calories 90.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 46.5, Sodium 811.9, Carbohydrate 8.2, Fiber 0.9, Sugar 1.1, Protein 6.6

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