Vegetarian Hot Sour Soup Recipe Easy and Delicious Guide

There’s something truly comforting about a warm bowl of hot and sour soup, especially when it’s packed with vibrant vegetables and layers of tangy, spicy flavors. This vegetarian hot sour soup recipe brings all the authentic tastes you crave without any meat, making it perfect for vegetarians and anyone looking to enjoy a nourishing, flavorful meal.

Combining traditional Asian ingredients like mushrooms, tofu, and bamboo shoots with a perfect balance of vinegar and chili, this soup delivers a delightful kick that warms you up from the inside out.

Whether you’re seeking a healthy appetizer or a light main dish, this recipe is quick to make and highly adaptable. It’s an excellent way to incorporate more veggies into your diet while enjoying a restaurant-quality soup at home.

Plus, it pairs beautifully with many vegetarian dishes—discover more ideas in our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or try something comforting like our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for a full meal experience.

Why You’ll Love This Recipe

This vegetarian hot sour soup is a perfect marriage of spicy, tangy, and umami flavors that excite your palate. The combination of fresh vegetables, silky tofu, and fragrant spices makes it a wholesome and satisfying dish.

It’s naturally gluten-free if you use tamari instead of soy sauce, and completely customizable to suit your taste preferences.

The recipe is straightforward and quick, ideal for busy weeknights but also impressive enough to serve guests. Plus, it’s a fantastic way to use up leftover vegetables from your fridge, making it both economical and eco-friendly.

You’ll enjoy the warming heat and the zesty tang that make hot sour soup a beloved classic across cultures.

Ingredients

• 6 cups vegetable broth
• 1 cup shiitake mushrooms, sliced (fresh or dried and rehydrated)
• 1/2 cup bamboo shoots, julienned
• 1/2 cup firm tofu, cut into small cubes
• 1 medium carrot, julienned
• 1/2 cup wood ear mushrooms (optional), sliced
• 2 tablespoons soy sauce or tamari for gluten-free
• 3 tablespoons rice vinegar
• 1 tablespoon chili garlic sauce (adjust to taste)
• 1 teaspoon white pepper
• 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
• 2 large eggs, lightly beaten (optional, omit for vegan)
• 3 green onions, thinly sliced
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• Salt to taste

Equipment

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Measuring cups and spoons
• Whisk or fork (for egg ribbons and mixing)
• Mixing bowl (for cornstarch slurry)
• Ladle for serving

Instructions

1. Prepare the mushrooms and vegetables. If using dried shiitake mushrooms, soak them in warm water for 20 minutes until soft, then slice. Julienne the carrot and bamboo shoots, slice the wood ear mushrooms if using, and cube the tofu.
2. Heat the sesame oil in a large soup pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant but not browned.
3. Add the vegetable broth to the pot and bring it to a gentle boil.
4. Stir in the sliced mushrooms, bamboo shoots, and carrots. Let them simmer for about 5-7 minutes until the vegetables are tender but still crisp.
5. Add the tofu cubes, soy sauce, rice vinegar, chili garlic sauce, and white pepper. Stir gently to combine all the flavors.
6. Mix the cornstarch with water in a small bowl to create a slurry. Slowly pour this mixture into the simmering soup while stirring constantly to avoid lumps.
7. Simmer the soup for another 2-3 minutes until it thickens slightly.
8. If using eggs, slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently in one direction to create delicate egg ribbons.
9. Taste and adjust seasoning with salt, additional soy sauce, or vinegar as needed.
10. Turn off the heat and stir in the sliced green onions. Serve hot, garnished with extra green onions or chili flakes if desired.

Tips & Variations

For a vegan version, simply omit the eggs or substitute with silken tofu blended for a creamy texture. You can also add more mushrooms or other veggies like baby corn or snap peas for added crunch.

If you prefer a less spicy soup, reduce the chili garlic sauce or replace it with a mild chili paste. For more tang, increase the rice vinegar slightly, but balance to your taste.

Use homemade vegetable broth for the best flavor, or a high-quality store-bought broth will do nicely.

Try adding a splash of toasted sesame oil just before serving for a nutty aroma that elevates the soup. And if you want to experiment with noodles, thin rice noodles work beautifully in this soup for a heartier meal.

Nutrition Facts

Serving Suggestions

Vegetarian hot sour soup is wonderfully versatile. Serve it alone as a light lunch or starter, or pair it with steamed jasmine rice and vegetable spring rolls for a complete Asian-inspired meal.

For a more indulgent dinner, complement it with our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or explore the bold flavors of Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals.

It also freezes well, so make a big batch and keep it handy for busy nights. Reheat gently and enjoy the comforting warmth anytime.

Conclusion

This vegetarian hot sour soup recipe is a true crowd-pleaser, combining bright, spicy, and tangy flavors in a nourishing, veggie-packed broth. Easy to prepare and full of wholesome ingredients, it’s perfect for those who crave a comforting bowl of Asian-inspired soup without the meat.

With simple pantry staples and fresh veggies, you can whip up this dish in under 30 minutes, making it a go-to for busy weeknights or cozy weekend meals. Plus, its versatility allows you to customize heat levels and ingredients to suit your preferences.

For more delicious vegetarian recipes to round out your meal planning, check out our Low Calorie Vegetable Soup Recipe for Healthy Eating and our Instant Pot Vegetarian Recipes Indian Food Lovers Adore.

Dive into this hot sour soup and savor every spoonful of warming goodness!

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