Gluten Free Hot & Sour Noodle Soup

Gluten Free Hot and Sour Noodle Soup Recipe

This is a recipe inspired by hot and sour soup – something I always used to order way back when, in the days when I would eat at Chinese restaurants. It is so difficult to eat Chinese food out unless you know the restaurant can make your food gluten free.

I added bean noodles to this soup to make it more substantial and omitted the swirl of egg at the end, mainly because I can never seem to get that part right – my egg ends up gloopy instead of silky. But the noodles make up for it.

You can make this Gluten Free Hot and Sour Noodle Soup Recipe vegan by using vegetable stock. I used chicken stock, as that’s what I had on hand.

I love the addition of the bean noodles in this recipe; it makes it feel more like a noodle dish than a soup. I used Explore Cuisine’s Organic Adzuki Bean Spaghetti but their Organic Soybean or Black Bean Spaghetti would work equally well.

You can adjust the seasonings to make it more hot or more sour by adding a little more vinegar or sesame oil.

Gluten Free Hot & Sour Noodle Soup Recipe

5 from 1 vote
Gluten Free Hot & Sour Noodle Soup
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Gluten Free Hot and Sour Noodle Soup Recipe

Prep Time5 mins
Cook Time11 mins
Total Time16 mins
Course: Soup
Cuisine: American, Asian
Servings: 6 Servings
Calories: 182kcal
Author: Gluten Free & More


  • 6 cups gluten free chicken or vegetable stock
  • 2 tablespoons gluten free soy sauce or tamari
  • 2 teaspoons hot sesame oil
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon black or white pepper
  • 2 carrots peeled and cut into matchsticks
  • 8 ounces shiitake mushrooms stems removed, wiped clean with a damp cloth, and sliced
  • 1 8-ounce can sliced bamboo shoots, drained
  • 1 7-ounce package Explore Cuisine Organic Adzuki Bean Spaghetti
  • 1 14-ounce package firm tofu, cut into ½-inch pieces and patted dry
  • 6 tablespoons rice vinegar
  • 3 tablespoons cornstarch
  • 3 green onions sliced


  • Combine the stock, soy sauce, sesame oil, salt, pepper, carrots, mushrooms, and bamboo shoots in a large saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes. Add the noodles and tofu and let simmer another 5 minutes or until the noodles and vegetables are tender.
  • Mix the rice vinegar and cornstarch together and add to the soup. Raise the heat and cook for 1 minute, stirring gently.
  • Taste the soup and add a little more vinegar or sesame oil, if desired.
  • Stir in the green onions and serve hot.


Nutrition Facts
Gluten Free Hot and Sour Noodle Soup Recipe
Amount Per Serving
Calories 182 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 1312mg55%
Potassium 209mg6%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 3955IU79%
Vitamin C 2.3mg3%
Calcium 11mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dinner Explore Cuisine Gluten-Free Gluten-Free Recipes Sour
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