Hot and Sour Soup
Recipe type: gluten free, dairy free, gfcf, soup
Serves: 6
  • 4 cups gluten free chicken stock
  • ¼ cup white wine or rice vinegar
  • 2 tablespoons gluten and dairy free, lower sodium soy sauce
  • 1 tablespoon red pepper flakes
  • 2 teaspoon sesame oil (I use toasted sesame oil)
  • 1 cup mushrooms, sliced
  • 1 cup carrots, thinly sliced
  • 2 teaspoon cornstarch, or arrowroot
  • 1 Tablespoon plus 1 teaspoon water
  1. In a stockpot, combine the stock, vinegar, soy sauce, red pepper flakes and sesame oil. Bring to a boil, then simmer for 10 minutes. Add the mushrooms and carrots and simmer for 10 more minutes. Combine the cornstarch or arrowroot with the water. Add to the soup and continue to cook for 5 minutes, until it thickens.
Recipe by Angela's Kitchen at