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
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 1/4 cup gluten-free tamari or coconut aminos, 2 tbsp cornstarch or arrowroot powder and 1 cup cooked gluten-free noodles or rice. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.
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