Gluten-Free Hot and Sour Soup
By the Gluten Free Recipes team ·
This vibrant gluten-free hot and sour soup bursts with tangy, savory flavors and a satisfying mix of textures. Tender protein, crisp vegetables, and a perfectly seasoned broth come together for a quick and comforting meal.
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.
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 certified 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 certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Hot and Sour Soup: This recipe is naturally gluten-free by using certified gluten-free broth and tamari, and avoiding any gluten-containing grains.
Ingredients
- 4 cups gluten-free chicken or vegetable broth
- 1 cup cubed firm tofu or cooked shredded chicken
- 1 cup sliced mushrooms (shiitake or cremini)
- 1/2 cup julienned carrots
- 1/2 cup sliced bell peppers (any color)
- 1/4 cup gluten-free tamari or coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp freshly grated ginger
- 1 tsp minced garlic
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 tbsp cornstarch or arrowroot powder, mixed with 1/4 cup cold water
- 2 scallions, thinly sliced (for garnish)
- 1 cup cooked certified gluten-free noodles or rice (optional, for serving)
Instructions
- 1
In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant, being careful not to burn them. Stir in the red pepper flakes, if using, and cook for another 30 seconds.
- 2
Pour in the gluten-free broth and bring it to a simmer. Add the sliced mushrooms, julienned carrots, and sliced bell peppers to the pot. Let the vegetables simmer for about 5-7 minutes, or until they are tender-crisp.
- 3
Stir in the cubed tofu or shredded chicken, gluten-free tamari (or coconut aminos), and rice vinegar. Allow the soup to return to a gentle simmer for another 5 minutes, letting the flavors meld together.
- 4
Gradually whisk the cornstarch (or arrowroot) slurry into the simmering soup. Continue to whisk gently for about 2-3 minutes until the soup thickens to your desired consistency, becoming slightly glossy.
- 5
Taste and adjust seasonings as needed, adding more tamari or vinegar for tanginess and heat. Ladle the hot and sour soup into bowls, serving over optional cooked gluten-free noodles or rice. Garnish generously with sliced scallions before serving immediately.
Nutrition (per serving)
Tips & Notes
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Pound chicken breasts to an even thickness so they cook uniformly without drying out on the edges.
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