Gluten Free Hot and Sour Noodle Soup Recipe

by Carol Kicinski on February 19, 2016

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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 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 Asian’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 and Sour Noodle Soup Recipe


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 Asian 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.


Serves 6

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