Hot and Sour Soup

 This is the first time trying this recipe and it was really easy. We're all familiar with Hot and sour soup from our local Chinese buffet. This is an easy recipe that I tweaked to be gluten and corn free.

Ingredients:

*32 oz broth or stock (Imagine Foods is gluten and corn free)

*6 oz shiitake mushrooms (or other type if unavailable) (cut into small pieces)

*1 cup water

*1 can bamboo shoots

*1 can bean sprouts (or fresh if you can find them)

*3 green onions, sliced

*1/2 package tofu (cubed)

*1 tablespoon dry Wakame seaweed (optional but I like some green)

*2 tablespoons rice vinegar (can use white wine vinegar in a pinch. But NEVER white distilled vinegar)

*2 tablespoons gluten free soy sauce (or Bragg's Aminos)

*hot pepper flakes, to taste (I used about a teaspoon)

*1 teaspoon sesame seed oil 

*3 tablespoon rice flour 

Directions:

1. Pour some oil in the bottom of soup pot

2. Sautée the mushrooms and bamboo shoots for a few minutes

3.Add everything else except the rice flour

4. Simmer at least 30 minutes

5. In small bowl, mix the rice flour with some of the broth and blend well

6. Add flour mixture to soup and stir

7. simmer another ten minutes as soup thickens

8. I served mine with wild rice by Near East 

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