If you miss hot and sour soup at your favorite Chinese restaurant, this is a must-make recipe. Shiitake mushrooms pair well with chicken and garlic, and with the additional ingredients, this soup is a delight. However, you may use tofu instead of chicken as a vegetarian option, as well as vegetable broth for chicken broth. As a plus point, shiitake mushrooms are packed with iron.
Note: This soup contains mushrooms. A small percentage of people who are gluten intolerant react to mushrooms. Mushroom spores are grown on grains, usually rye. However, they can also be grown on wheat or a combination of grains. They contain a trace amount of gluten. Many people who react to mushrooms may not react to wild mushrooms. Speak with a grower at your local farmers’ market.
This is another recipe from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.
Photo credit: Denise Trudeau – one of my cookbook recipe testers
A gluten free hot and sour soup recipe that even mushroom haters love! They just remove the mushrooms. Between the flavorful shiitake mushrooms and fresh ginger, they'll be begging for seconds.
Ingredients:
Instructions:
Tips
Shiitake mushrooms are full of flavor. They provide so much flavor that you may be satisfied with the flavor of the broth without any soy sauce or vinegar. If substituting it with fresh button mushrooms or the like, use about 25 mushrooms.
If you’re a huge ginger fan, feel free to mince the ginger prior to frying it and keep it in the soup.
*I always bring the gluten-free red chili paste home from PF Chang’s restaurant and use it in my recipes at home. However, you may substitute chili paste for 1/3 teaspoon of red hot chili flakes added to the oil along with ginger and garlic.
**You can substitute white distilled vinegar for both the rice and apple cider vinegar, but not as a substitute for the rice vinegar alone.
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Absolutely love this soup!