Low FODMAP Vegetarian Hot and Sour Soup - FODMAP Everyday

Name: Low FODMAP Vegetarian Hot and Sour Soup - FODMAP Everyday
Total time: 90 min
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

www.fodmapeveryday.com

Low FODMAP Vegetarian Hot and Sour Soup. Learn how you CAN incorporate mushrooms into a low FODMAP diet. Tofu and egg lend protein.

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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