Gluten-Free Hot and Sour Soup
Rice vinegar and red pepper flakes bring the sour and the heat to this soup, with shiitake or cremini mushrooms, carrots, bell peppers and tofu or chicken in a ginger-garlic broth. A cornstarch slurry gives it body, and scallions finish it.
At a glance: This easy lunch recipe yields 4 servings in about 30 minutes (5 min prep, 25 min cook). It uses 14 ingredients — including gluten-free chicken or vegetable broth, cubed firm tofu or cooked shredded chicken, sliced mushrooms — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Hot and Sour Soup: When preparing this lunch recipe, when preparing this recipe, always ensure that all ingredients, especially broths, sauces, and any pre-seasoned proteins, are gluten-free. Be mindful of cross-contamination from shared utensils or preparation surfaces that may have come into contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only gluten-free broth.
Gluten-Free Notes for Gluten-Free Hot and Sour Soup: This recipe is naturally gluten-free by using gluten-free broth and tamari, and avoiding any gluten-containing grains.
Ingredients
Shop links on this page are for gluten-free chicken or vegetable broth, gluten-free tamari or coconut aminos, rice vinegar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Nutrition (per serving)
Tips & Notes
- Add the rice vinegar near the end, as step 3 does. Long simmering dulls its sourness.
- White pepper is the traditional heat in hot and sour soup. Add a pinch along with the red pepper flakes.
- For classic egg ribbons, slowly drizzle in a beaten egg after thickening while stirring gently.
Common questions
How long does Gluten-Free Hot and Sour Soup take?
Gluten-Free Hot and Sour Soup takes about 30 minutes: 5 minutes to prep and 25 minutes to cook, for 4 servings.
What should I check before making Gluten-Free Hot and Sour Soup with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Hot and Sour Soup?
Check gluten-free chicken or vegetable broth, cubed firm tofu or cooked shredded chicken, sliced mushrooms before they go into Gluten-Free Hot and Sour Soup. When preparing this recipe, always ensure that all ingredients, especially broths, sauces, and any pre-seasoned proteins, are gluten-free. Be mindful of cross-contamination from shared utensils or preparation surfaces that may have come into contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only gluten-free broth.
Which gluten-free swaps does Gluten-Free Hot and Sour Soup use?
Gluten-Free Hot and Sour Soup relies on gluten-free noodles or pasta, gluten-free tamari or coconut aminos, cornstarch or arrowroot. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
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