Picture this: a chilly evening, a cozy kitchen, and the tantalizing aroma of hot and sour soup wafting through the air. There’s something truly magical about a steaming bowl of soup, and when it’s gluten-free hot and sour soup, you know you’re in for a treat.

In the world of soups, hot and sour stands as a unique and vibrant creation. It’s a beautiful dance of flavors and textures, where the heat from peppers meets the tanginess of vinegar, and tender ingredients swim gracefully in a savory broth. But what makes it even more special is the fact that it’s gluten-free, ensuring that everyone at your table can savor its goodness.

In this culinary journey, we will not only explore the art of crafting this delectable dish but also delve into the wholesome and nutritious elements that make it a comforting choice. So, tie your apron, sharpen your knives, and let’s embark on a flavorful adventure as we uncover the secrets to preparing the perfect gluten-free hot and sour soup.

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Recipe Ingredients:

For the Soup Base:

4 cups gluten-free vegetable broth: The heart of any good soup lies in its base, and using a gluten-free vegetable broth ensures a savory foundation without any unwanted wheat-based elements. Look for a rich and flavorful broth to enhance the taste.

For the Flavorful Broth:

1/4 cup gluten-free tamari or soy sauce: The umami-rich soy or tamari sauce adds depth and a satisfying saltiness to the broth. Opt for a gluten-free variety to keep the recipe safe for those with gluten sensitivities.
1/4 cup rice vinegar: A splash of rice vinegar brings that signature tangy kick that’s synonymous with hot and sour soup. It balances beautifully with the heat and complements the other flavors.
2-3 tablespoons gluten-free chili sauce: The heat in hot and sour soup comes from the chili sauce. Adjust the quantity based on your heat preference, whether you enjoy a mild warmth or a fiery kick.
2 tablespoons gluten-free cornstarch: Cornstarch is the thickening agent here, giving the soup its desired consistency. Choosing a gluten-free variant ensures a smooth, lump-free texture.

For the Hearty Elements:

8 oz firm tofu, cubed: Tofu, with its soft yet robust texture, is a great protein source for this soup. It soaks up the flavors of the broth and provides a delightful contrast to the other ingredients.
1 cup sliced mushrooms: Mushrooms add an earthy flavor and a satisfying chewiness to the soup. Choose your favorite type, whether it’s button, shiitake, or cremini, to suit your taste.
1 cup julienned carrots: Carrots bring a hint of natural sweetness and a lovely crunch to the soup. They also add a vibrant pop of color to the dish.
1/2 cup bamboo shoots, sliced: Bamboo shoots infuse a unique texture and subtle flavor that’s characteristic of hot and sour soup. They’re a must-have for an authentic touch.
1/2 cup water chestnuts, sliced: Water chestnuts add a refreshing crunch and a mild sweetness, enhancing the overall texture and taste of the soup.
1/4 cup green onions, chopped: Green onions impart a mild onion flavor and a burst of color to the soup. They’re often used as a garnish, adding a fresh element to each spoonful.
1 teaspoon fresh ginger, grated: Ginger is the aromatic hero that elevates the soup’s flavors. Its zingy, slightly spicy notes are key to achieving that sought-after hot and sour taste.

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Ingredients Notes:

Each ingredient in this gluten-free hot and sour soup recipe has been carefully chosen to create a harmonious balance of flavors and textures. Using gluten-free tamari or soy sauce is crucial to maintain the authenticity of the soup while adhering to dietary preferences. It’s essential to pick a high-quality gluten-free vegetable broth as it forms the base and sets the stage for the medley of tastes that follow.

When it comes to tofu, opt for a firm variety to ensure it holds its shape and absorbs the flavors without becoming mushy. Fresh, crisp vegetables like julienned carrots, mushrooms, bamboo shoots, and water chestnuts provide a delightful array of textures, and their vibrant colors make the soup visually appealing. Lastly, the ginger adds a bright and invigorating note, tying all the elements together to create a truly delightful gluten-free hot and sour soup.

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How to Make This Recipe:

1. Prepare the Ingredients:
Start by gathering all the ingredients listed for the hot and sour soup. Measure and prepare each ingredient according to the specified quantities. Slice the tofu, mushrooms, bamboo shoots, water chestnuts, carrots, and green onions as indicated in the ingredient list.

2. Mix the Thickener:
In a small bowl, combine 2 tablespoons of gluten-free cornstarch with 2 tablespoons of water. Stir well until the mixture is smooth and free of lumps. Set aside; this will be used to thicken the soup later.

3. Heat the Soup Base:
In a large soup pot, pour 4 cups of gluten-free vegetable broth. Place the pot on medium heat and bring the broth to a gentle simmer. This will serve as the base for our hot and sour soup.

4. Add the Flavorful Elements:
Stir in the gluten-free tamari or soy sauce, rice vinegar, and gluten-free chili sauce into the simmering broth. Adjust the quantity of chili sauce based on your desired level of spiciness. Allow the flavors to meld together for a couple of minutes.

5. Incorporate Tofu and Vegetables:
Carefully add the cubed tofu, sliced mushrooms, julienned carrots, bamboo shoots, and water chestnuts to the simmering broth. Let the soup cook for about 5-7 minutes, or until the vegetables are tender but still slightly crisp.

6. Thicken the Soup:
Slowly pour in the cornstarch mixture, stirring the soup gently as you do so. This will thicken the soup to the desired consistency. Continue to cook for another 2-3 minutes, allowing the soup to thicken and the flavors to meld.

7. Infuse with Ginger:
Grate 1 teaspoon of fresh ginger and add it to the soup. Stir well to infuse the soup with the ginger’s aromatic and zingy flavor.

8. Season to Taste:
Taste the soup and adjust the seasoning if needed. You can add a bit more tamari or soy sauce for saltiness or more rice vinegar for tanginess, based on your preference.

9. Garnish and Serve:
Just before serving, sprinkle chopped green onions on top of the soup for a burst of color and added flavor.

10. Enjoy!
Ladle the hot and sour soup into bowls and serve immediately. Enjoy this gluten-free hot and sour soup as a comforting appetizer or a light meal, savoring the enticing blend of flavors and textures in each spoonful.

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Storage and Freezing Instructions:

Storage:

Store any leftover gluten-free hot and sour soup in an airtight container in the refrigerator. It’s important to let the soup cool to room temperature before refrigerating to prevent condensation and maintain its quality. Properly stored, the soup will last in the refrigerator for about 3-4 days.

Freezing:

While it’s best to enjoy hot and sour soup fresh, you can freeze it for later consumption. However, note that the texture of the tofu and vegetables may slightly change upon freezing and reheating.

Cool the Soup: Allow the soup to cool completely to room temperature before freezing.
Portion the Soup: Divide the soup into individual portions suitable for a meal. This makes it easier to thaw and reheat only the amount you need.
Freeze in Containers: Place the soup portions in airtight, freezer-safe containers, leaving some space at the top for expansion during freezing.
Label and Date: Label each container with the date of freezing for easy tracking. Soup can be frozen for up to 2-3 months for best quality.
Thawing and Reheating: To enjoy, transfer the frozen soup to the refrigerator and let it thaw overnight. Reheat the soup gently on the stovetop, stirring occasionally, until it’s heated through.

Tips to Make This Recipe:

Dos:

Taste and Adjust: Taste the soup at different stages and adjust the seasoning to your liking. The balance of sourness, spiciness, and saltiness is key.
Use Fresh Ingredients: Fresh vegetables and quality gluten-free ingredients make a difference in the taste and texture of the soup.
Experiment with Veggies: Feel free to vary the vegetables according to your preference. Snow peas, baby corn, or bell peppers can be excellent additions.

Don’ts:

Don’t Overcook Vegetables: Aim for slightly crisp vegetables to maintain their texture and nutritional value. Overcooked vegetables can become mushy.
Avoid Clumping of Cornstarch: Ensure the cornstarch mixture is smooth before adding it to the soup to prevent clumping and achieve a silky consistency.

Points to Remember:

Consistency Check: Adjust the thickness of the soup by adding more cornstarch mixture if a thicker consistency is desired.
Prevent Overboiling: Avoid boiling the soup vigorously after adding the cornstarch, as it may affect the soup’s texture.
Customize Spice Level: Adjust the amount of chili sauce based on your spice tolerance. Start with a smaller quantity and add more if needed.

Frequently Asked Questions:

Q: Can I substitute rice vinegar with another type of vinegar?
A: Yes, you can substitute rice vinegar with apple cider vinegar for a slightly different flavor profile.
Q: How can I make the soup less spicy?
A: To reduce the spice level, simply decrease the amount of chili sauce in the recipe or omit it entirely for a milder version.
Q: Can I use other vegetables in this soup?
A: Absolutely! Feel free to customize the soup by adding or swapping vegetables like bell peppers, snow peas, or baby corn.
Q: Is there a vegetarian alternative to tofu?
A: Yes, you can substitute tofu with tempeh or even sliced mushrooms for a vegetarian-friendly option.
Q: Can I make this soup in advance for a gathering?
A: Yes, you can prepare the soup a day in advance and store it in the refrigerator. Reheat gently before serving.

Hot And Sour Soup Gluten Free

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time