Gluten Free Hot n’ Sour Soup
I realized today that my international cooking skills are WAYYY better than anything else — kinda makes me giggle — But if I am keeping it real, honestly it would be hard to mess up a lot of these recipes.. I am NOT a Betty Crocker and the kitchen is not my strong suit… So if I can do this — YOU can definitely do it 😀
Anyway, back on topic so you can get the details on this amazing recipe! I first read up on Hot n’ Sour recipes on Pinterest and then ran across one on RasaMalaysia.com — unfortunately it wasn’t gluten free and contained corn starch, so I needed to make some adjustments! I did… and it came out BOMB-TASTIC! My hubby, who has traveled the world and eaten some of the best foods, LOVED it!
Like I said, its gluten free, non-GMO, no MSG’s and full of so much flavor!
- 2 tbsp unmodified potato starch (i use Bob’s Red Mill) + 3 tbsp water
- 16oz organic chicken or vegetable broth
- 1.5 cups of water
- 6oz of white mushrooms, sliced
- 3oz green onion, chopped
- 4 tbsp liquid amminos
- 1 tbsp rice wine vinegar
- 1 tbsp apple cider vinegar
- black pepper to taste
- pinch red pepper flakes
- 1 egg, beaten
- ***Optional*** Tofu, cut into strips — I did not do this
Add the potato starch and water together, stir together. Set to the side.
Pour the chicken or vegetable broth and water into a medium-sized soup pot on medium heat. Bring it to boil. Add the white mushrooms and green onions, cook for 2 minutes. Add the liquid amminos, vinegars, red pepper flakes, and black pepper. Stir to combine well. Add in the potato starch mixture, stir continuously to thicken the soup. Turn off the heat. Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction. This will form the silken egg threads in the soup.
If you want more or less heat, add more or less red pepper flakes!