We had the flu at my house over Thanksgiving. Due to an egg allergy, we can't get the flu shot. Just a couple weeks later, we have a cold and my 5 year old has pneumonia. Luckily for me, he likes hot stuff. The day before I make this soup I add leeks, bok choy, sea salt, and garlic to a crock-pot with 12 cups of water and let it cook all day, then I strain everything out and I have my clear veggie broth. You can use your own or a gluten-free store-bought broth. I use coconut aminos and mung bean fettuccine noodles to replace the soy. Native Harvest has BPA-free canned bamboo shoots. I also use Trader Joe's sweet chili dipping sauce. It's gluten-free and corn-free. It has tapioca in it and thickens the soup so I don't have to add a slurry.
Gluten-free Soy-free Vegan Hot and Sour Soup
4 cups of vegetable broth
2 cups water
1 package dried mixed mushrooms ( follow directions on package)
1/4 package organic mung bean fettuccine noodles
1 8oz. can bamboo shoots
1/4 cup coconut aminos
1/4 cup sweet chili sauce
4 Thai Bird chilis ( I like it hot, you may want to add 1 or 2)
1 teaspoon hot pepper flakes
1 teaspoon hot chili sesame oil
1/4 cup rice vinegar
2 tablespoons ume plum vinegar
Cilantro and scallions to garnish
Add all ingredients to a pot and simmer for 30 minutes. I do break up the bean noodles so they are a little like the tofu you would get in the restaurant or take-out soup. 1/4 of the package is 20 grams of protein! At the end add both vinegars, you can omit the ume plum vinegar. Add to bowl and garnish with cilantro and scallions.