My roommate and I love hot and sour soup. A lot. However, with my low amine problem, and her being gluten-free and soy-free, it makes eating hot and sour soup an impossibility. Because of that, I developed substitutes for sherry, sesame oil, rice vinegar, and soy sauce so that we would be able to enjoy a bowl of low-amine, gluten-free, soy-free hot and sour soup together. It turned out fabulously (though not nearly spicy enough for our liking – we ended up adding a lot of cayenne, but we’re crazy with the heat). Enjoy!
4 tsp sesame oil substitute
7 large cloves garlic, pressed
4 tsp minced Thai bird chilies (more if you like it hot)
1/4 C minced/grated ginger (if you grate it, be sure you pull out the large bits of fiber)
3/4 C soy sauce substitute
1 C sliced bamboo shoots
1 C (1 small can) water chestnuts, drained and sliced
1 C baby corn, cut small
1 tsp sugar
1 1/2 C chicken, cut very small, or shrimp (Deveined, shells and tails removed. Okay to use cooked shrimp.)
- 3/4 C water
- 1/3 C juice (apple or blueberry preferred)
- 2 Tbsp ascorbic acid
- 2 Tbsp vanilla extract
10 C chicken stock
3/4 C cold water + 9 Tbsp cornstarch, dissolved
2 tsp black pepper
1/4 C black fungus
1/4 C lily flowers
1/2 tsp white pepper
2 large eggs, beaten
1 C green onions, sliced thinly (reserve 1/4 C for garnish)
- In a large pot, heat the sesame oil substitute to medium low. Add garlic, red pepper flakes, and ginger until fragrant and lightly browning.
- Thoroughly rinse black fungus and lily flowers in hot water to remove as many preservatives as possible.
- Add combination of sherry/vinegar substitutes, soy sauce substitute, and broth. Add black fungus and lily flower. Simmer for 10 minutes.
- Add chicken/shrimp, bamboo shoots, water chestnuts, baby corn, sugar, and white pepper. Simmer for five minutes.
- Stir cornstarch and water solution till an even consistency, and drizzle mixture into the pot while constantly stirring for one minute.
- Add 3/4 C green onions.
- Remove from heat and pour in the beaten egg in a circle shape around the perimeter of the pot. Mix the soup with a slow stir, only once, around the perimeter of the pot. Stir it more than once and the egg will break down into bits smaller than you want.
- Ladle into a serving bowl or individual bowls. Garnish with a sprinkle of green onions and serve.
- Sesame Oil Substitute (low amine) (aminerecipes.com)
- Soy Sauce Substitute (Soy-Free, Gluten-Free, and Low-Amine) (aminerecipes.com)
- Fennel Leek Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, low-fat, low-carb, paleo, vegetarian, vegan) (aminerecipes.com)
- Hot & Sour Beans (low-amine, gluten-free, soy-free, dairy-free) (aminerecipes.com)
- Shredded Beef with Cumin and Cilantro (aminerecipes.com)
- Quick Get-Well Soup (low-amine, gluten-free, soy-free, dairy-free, nut-free, nightshade-free) (aminerecipes.com)
- Baked Beans (low-amine, gluten-free, soy-free, tomato-free) (aminerecipes.com)
- Cajun Burgers with Caramelized Onions (aminerecipes.com)
- Teriyaki Chicken (aminerecipes.com)