Vegetarian Hot and Sour Soup (Gluten-Free)

Name: Vegetarian Hot and Sour Soup (Gluten-Free)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 teaspoon sesame oil; 1/2 carrot, peeled and cut into matchsticks; 5 ounces bamboo shoots, sliced (8 oz can); 1/2 cup shiitake mushroom, sliced; 4 cups vegetable broth; 2 cups filtered water; 3 tablespoons brown rice vinegar; 3 tablespoons tamari; 1/2 teaspoon salt; 2 teaspoons hot chili paste; 8 ounces tofu, diced; 1 tablespoon potato starch; 1 egg

Submitted by InnerHarmonyNutriti

"This is a vegetarian version of Chinese hot and sour soup. It warms you up on a cold day! For more healthy gluten-free, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com."

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photo by InnerHarmonyNutriti

Ready In:: 40mins
Ingredients:: 13
Serves:: 6

ingredients

1 teaspoon sesame oil
¹⁄₂ carrot, peeled and cut into matchsticks
5 ounces bamboo shoots, sliced (8 oz can)
¹⁄₂ cup shiitake mushroom, sliced
4 cups vegetable broth
2 cups filtered water
3 tablespoons brown rice vinegar
3 tablespoons tamari
¹⁄₂ teaspoon salt
2 teaspoons hot chili paste
8 ounces tofu, diced
1 tablespoon potato starch
1 egg

directions

Heat sesame oil in a pan and sauté carrot, bamboo shoot, and shiitake mushrooms for a couple of minutes.
Add vegetable broth, water, tamari, vinegar, chili paste, and salt. Cook until vegetables are tender.
Add tofu and bring to boil.
In a small bowl, dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the soup. Mix the soup.
Beat an egg and slowly drizzle the egg in a soup. Remove from heat.
Infuse love into the soup and serve!