Hot and Sour Soup

This homemade Hot and Sour Soup is one of my favorite Chinese dishes that I still love until today because it’s rich, hearty and comforting!

When I was growing up, my Filipino family loved heading out to Chinese buffets whenever there was an occasion. Birthdays, anniversaries, funerals, friends from out of town, etc. Buffets are cheap and have an unlimited amount of food for everyone to choose from. I would always grab a bowl of Hot and Sour Soup as my appetizer before I fill my plate with all the food that I wanted to eat.

Since switching over to a gluten-free diet 5 years ago, I’ve stayed away from Chinese buffets because we all know that everything they serve has gluten or some unknown additives in it.

Hot and Sour Soup is made with cornstarch to thicken it and depending on the restaurant, they probably add a dash or two of MSG (monosodium glutamate) to it. Uh, no thank you!

I don’t know why it took me this long to make a cleaner, homemade version without any hidden ingredients. It tastes just as good as the one that I used to eat at a Chinese buffet!

I used a little bit of Arrowroot Powder from Bob’s Red Mill and diluted it with tap water before mixing it into the Hot and Sour Soup. The combination of arrowroot and beaten egg helps thicken the soup and makes it super satisfying. Arrowroot does have carbs and a couple of tablespoons isn’t a lot but if you’re following a super strict Keto or Low Carb diet, you can skip it and the soup will still taste yummy!

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Hot and Sour Soup

Course Side Dish

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Author Jenny Castaneda

Ingredients

• 32 oz vegetable broth
• 2 tbsp coconut aminos
• 8 oz Mushrooms sliced
• 2 tbsp chili oil or 2 tsp red pepper flakes
• 3 tbsp rice vinegar
• 1/4 tsp white pepper
• 1 egg whisked
• 1 tbsp arrowroot dissolved in 1 1/2 tbsp water
• 2 tsp sesame oil
• 2 tbsp chives

Instructions

1. Add broth, coconut aminos and mushrooms to a medium stock pot on medium high heat. Bring to a boil.
2. Reduce heat to medium low and let it simmer for 5-8 mins until mushrooms are soft.
3. Add chili oil (or red pepper flakes), rice vinegar and white pepper. Mix and let it simmer for 1 minute.
4. Slowly pour the whisked egg into the soup while continuously stirring it with a fork to make sure the egg doesn’t clump up.
5. Add the dissolved arrowroot powder and mix until it begins to thicken. Let it simmer for 1 minute.
6. Turn off the heat and add sesame oil and chives. Mix well and serve immediately while hot!

Thank you to Bob’s Red Mill for sponsoring this post! All reviews and opinions are based on my personal view.