Gluten-Free Chinese Hot and Sour Soup

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup protein (shredded chicken, thinly sliced beef, cooked lentils, or firm tofu cubes) 1 cup protein (shredded chicken, thinly sliced beef, cooked lentils, or firm tofu cubes)
• 1 medium onion, thinly sliced 1 medium onion, thinly sliced
• 2 cups diced firm vegetables (such as carrots, celery, mushrooms, and bamboo shoots) 2 cups diced firm vegetables (such as carrots, celery, mushrooms, and bamboo shoots)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (optional, for a touch of acidity) 1 can diced tomatoes (optional, for a touch of acidity)
• 2 tbsp neutral cooking oil (like avocado or canola) 2 tbsp neutral cooking oil (like avocado or canola)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste
• 1-2 tbsp rice vinegar (for sourness) 1-2 tbsp rice vinegar (for sourness)
• 1-2 tsp chili garlic sauce or sriracha (for heat) 1-2 tsp chili garlic sauce or sriracha (for heat)

Instructions

1. 1

   Heat the neutral cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onion and sauté until it begins to soften and turn translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2

   If you are using shredded chicken or thinly sliced beef, add it to the pot now. Cook, stirring occasionally, until the protein is lightly browned on all sides, about 5-8 minutes. If using lentils or tofu, you can add them later with the vegetables.

3. 3

   Add the diced firm vegetables (carrots, celery, mushrooms, bamboo shoots) to the pot. Stir-fry for about 3-5 minutes until they are slightly tender-crisp and their colors become more vibrant. If using lentils or tofu, add them now and stir to combine.

4. 4

   Pour in the certified gluten-free stock and the optional diced tomatoes. Bring the soup to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 30-45 minutes. This allows the flavors to meld and the vegetables to become tender.

5. 5

   In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for another 5-10 minutes, stirring occasionally, until the soup has thickened to your desired consistency. Stir in the rice vinegar and chili garlic sauce (or sriracha) to achieve the perfect balance of sour and spicy. Season with salt and black pepper to taste before serving.

Nutrition (per serving)

Tips & Notes

• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.