Vegetable Hot-and-Sour Soup [0001021]

Ingredients:

6 cups gluten-free vegetable broth
1 cup shiitake mushrooms, thinly sliced
1/2 cup bamboo shoots, sliced
1/2 cup tofu, diced
1/4 cup rice vinegar
2 tablespoons gluten-free soy sauce or tamari
1 tablespoon fresh ginger, minced
1 tablespoon cornstarch
1/2 teaspoon crushed red pepper flakes (adjust to taste)
Salt and black pepper to taste (optional)

Instructions:

In a large pot, bring the gluten-free vegetable broth to a simmer over medium-high heat.

Add the sliced shiitake mushrooms, bamboo shoots, and diced tofu to the simmering broth. Cook for about 5 minutes or until the mushrooms are tender.

In a small bowl, whisk together the rice vinegar, gluten-free soy sauce, minced ginger, cornstarch, and crushed red pepper flakes until well combined.

Pour the vinegar mixture into the soup, stirring constantly.

Continue to simmer the soup for an additional 5-7 minutes, allowing it to thicken slightly.

Taste the soup and adjust the seasoning with salt and black pepper if desired, though the soy sauce already adds saltiness.

Remove the soup from heat and serve your Gluten-Free Vegetable Hot-and-Sour Soup hot.

Enjoy the flavorful and tangy goodness of this gluten-free hot-and-sour soup packed with vegetables!