Low FODMAP Vegetarian Hot and Sour Soup

Name: Low FODMAP Vegetarian Hot and Sour Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American, Asian, Chinese
Ingredients: 2/3- ounce (19 g) dried wood ear fungus; ¾- ounce (20 g) dried shiitake mushrooms; Boiling Water; 8 cups (2 L) low FODMAP vegetable broth, homemade, or Gourmend Organic Vegetable Broth; 1 1/2 tablespoons gluten-free low sodium soy sauce, (such as San-J); 1 teaspoon toasted sesame oil; 1 teaspoon ground white pepper (preferable freshly ground); 1/4 teaspoon sugar (or to taste); 1 fresh small red chile pepper, (deseeded and chopped, optional; or ½ teaspoon dried red chile flakes, or to taste); 8- ounces (225 g) firm tofu, drained, (cut into cubes or small bite-sized pieces); 5- ounces (140 g) prepared bamboo shoots; (canned or packaged, sliced strips, drained); ¼ cup (60 ml) cup white vinegar, (or to taste); Kosher salt to taste; ¼ cup (60 ml) water; ¼ (32 g) cup cornstarch; 1 large egg (well beaten); ¼ cup (16 g) chopped scallion greens

Instructions

Prep:15minCook:15min

Low FODMAP Vegetarian Hot and Sour Soup is the perfect combination of vegetable broth, loads of low FODMAP mushrooms with satisfying chewy texture, bits of high protein tofu, and crunchy bamboo shoots. The flavor? That crave-able contrast and combo of hot and sour.

Updated at: Thu, 23 Jan 2025 22:29:52 GMT