Gluten Free Hot and Sour Noodle Soup Recipe
Servings: 6 Servings
Calories: 182kcal
Ingredients
- 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
Instructions
- 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
Calories: 182kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Sodium: 1312mg | Potassium: 209mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3955IU | Vitamin C: 2.3mg | Calcium: 11mg | Iron: 0.9mg