Gluten-Free Chinese Mock Shark Fin Soup

Ingredients:

4 dried shiitake mushrooms
4 cups gluten-free vegetable broth
1/4 cup gluten-free bamboo shoots, julienned
1/4 cup gluten-free cooked chicken, shredded (or tofu for a vegetarian version)
1/4 cup gluten-free crab meat, flaked (imitation crab meat is available)
2 tablespoons gluten-free cornstarch
2 tablespoons gluten-free soy sauce
1 egg, beaten
Chopped green onions for garnish

Instructions:

Place the dried shiitake mushrooms in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they become soft. Drain, remove the stems, and thinly slice the caps.

In a large pot, bring the gluten-free vegetable broth to a boil.

Add the sliced shiitake mushrooms, gluten-free bamboo shoots, and gluten-free cooked chicken (or tofu) to the boiling broth. Let it simmer for about 5 minutes.

In a small bowl, mix the gluten-free cornstarch with a few tablespoons of cold water to create a smooth slurry.

Stir the slurry into the simmering soup to thicken it.

Slowly drizzle in the beaten egg, stirring the soup gently to create silky egg ribbons.

Add the gluten-free crab meat (or imitation crab meat) to the soup and simmer for an additional 2-3 minutes until heated through.

Stir in the gluten-free soy sauce to season the soup. Adjust the seasoning to taste.

Ladle the gluten-free Chinese Mock Shark Fin Soup into bowls, garnish with chopped green onions, and serve hot.

Enjoy this comforting and gluten-free alternative to traditional Shark Fin Soup!