Hot and sour soup is my favorite soup
Philadelphia has a vegetarian Chinese restaurant in Chinatown that makes an awesome gluten free Hot and Sour Soup ( I bring my own gluten free soy sauce)! But , it takes me a 1/2 hour to drive to Philly and an additional 1/2 hour to find a parking space in Chinatown!
For years I have been searching for a good gluten free hot and sour soup recipe that I can make at home; I think I finally found one.
|Me ( in black) and My Cousin Harriet ( in red)|
Ready to Eat a Beautiful Dinner at Her House In Florida
Truthfully, I didn't expect it to taste authentic, but I was pleasantly surprised .It was so good, I did something I never thought of doing in the fourteen years I have been eating lunches in our school dining hall.
I asked for the recipe!
The following recipe was given to me by the head chef, "Joe" . So I'm calling the recipe what else, but-
4 cups of flavorful vegetable broth
4 cups boiling water
2 TBSP gluten free soy sauce ( or use Braggs Amino Acids from the health food store)
1 TBSP toasted sesame oil - I bought a brand made in USA , not Japan ( radiation fallout??)
1-2 TBSP hot sauce to taste
1/2 cup green onion , chopped
1 pound tofu, drained and sliced in matchsticks
2 containers fresh mushrooms, sliced in half and then thin
1 small container of bamboo shoots , sliced in matchsticks ( I skipped it)
salt and pepper to taste
1 TBSP non GMO cornstarch
1/2 cup water
Saute green onions, mushrooms, and tofu for a few minutes in olive oil spray to mingle flavors. Add hot vegetable broth, boiling water, gluten free soy sauce, hot sauce, and optional bamboo shoots. Cook for 10 minutes . When soup is done, mix 1 TBSP of cornstarch in 1/2 cup water in a separate bowl. Next, slowly add the cornstarch mixture to the cookd soup and stir the soup until it is slightly thickened. Season with toasted sesame oil, salt and pepper.
Step by Step Pictures
|Get some fresh green onions or scallions ( These were beauties at the Asian Market)|
|Cut mushrooms in half and slice ( you can mix other varieties of mushrooms as well)|
|Add chopped scallions, mushrooms, and tofu to a large skillet|
|Saute mushrooms, scallions, and tofu|
Quick Homemade Vegetarian Broth:
I made a vegetarian broth from parsnips, parsley, carrots, and celery, parsley, 5 russet potatoes, and salt and pepper. Cooked them all up until soft, strained and used the broth.