Vegetarian Hot And Sour Soup Gluten Free Food

VEGETARIAN HOT AND SOUR SOUP

Steps:

• In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.
• In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.

VEGETARIAN HOT AND SOUR SOUP (GLUTEN-FREE)

Steps:

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