Vegetarian Hot and Sour Soup (Gluten-Free)

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.

• Ready In: 40 mins
• 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

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