Veg Hot and Sour Soup Recipe Easy and Delicious Guide

When the craving for something comforting yet exciting hits, Veg Hot and Sour Soup is the perfect answer. This classic Asian-inspired soup is a delightful balance of tangy, spicy, and savory flavors that dance on your palate with every spoonful.

Made entirely with fresh vegetables and simple pantry staples, it’s a fantastic option for anyone seeking a light yet satisfying meal. Whether you’re looking to warm up on a chilly day or add a flavorful starter to your dinner, this soup hits all the right notes.

Not only is this soup easy to prepare, but it’s also incredibly versatile. You can customize the ingredients to suit your taste or whatever veggies you have on hand.

Plus, it’s vegan-friendly and packed with nutrients, making it a healthy choice for any meal. Ready to dive into the world of bold flavors and wholesome goodness?

Let’s get cooking!

Why You’ll Love This Recipe

Veg Hot and Sour Soup is a perfect blend of comfort and excitement. It’s:

• Quick and easy: Ready in under 30 minutes, making it ideal for busy weeknights.
• Customizable: Use your favorite veggies or what’s available in your fridge.
• Flavor-packed: Combines tangy vinegar, spicy chili, and umami-rich soy sauce for a complex taste.
• Healthy and light: Low in calories but full of fiber and vitamins from fresh vegetables.
• Great for all diets: Naturally vegan and gluten-free if you use tamari.

Plus, it’s a wonderful way to introduce your family or guests to Asian flavors in a comforting format.

Ingredients

• 6 cups vegetable broth – preferably low sodium
• 1 cup mushrooms, thinly sliced (shiitake or button mushrooms work well)
• 1 cup firm tofu, cut into small cubes
• 1 medium carrot, julienned
• 1/2 cup bamboo shoots, thinly sliced (optional)
• 1/2 cup baby corn, sliced
• 1/2 cup snow peas, trimmed and halved
• 1/4 cup white vinegar (adjust to taste for sourness)
• 3 tbsp soy sauce or tamari for gluten-free
• 1 tbsp chili garlic sauce (adjust for spice level)
• 2 tsp cornstarch mixed with 3 tbsp cold water (for thickening)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 green onions, thinly sliced
• Salt and black pepper to taste
• Fresh ground white pepper (optional but authentic)

Equipment

• Large soup pot or saucepan
• Knife and cutting board
• Mixing bowl for cornstarch slurry
• Wooden spoon or ladle
• Measuring cups and spoons
• Serving bowls

Instructions

1. Prepare your vegetables and tofu: Slice the mushrooms, julienne the carrot, slice bamboo shoots and baby corn, trim and halve snow peas, mince garlic and ginger, and cut tofu into small cubes.
2. Heat sesame oil: In your soup pot, warm the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 1-2 minutes until fragrant but not browned.
3. Add mushrooms and carrots: Toss in the mushrooms and carrots and cook for another 3-4 minutes, stirring occasionally, until the mushrooms soften.
4. Pour in vegetable broth: Add the 6 cups of vegetable broth to the pot and bring to a gentle boil.
5. Add tofu and other vegetables: Stir in the tofu cubes, bamboo shoots, baby corn, and snow peas. Let it simmer for 5 minutes to allow the flavors to blend.
6. Season the soup: Stir in soy sauce, white vinegar, and chili garlic sauce. Taste and adjust the sourness or spiciness as desired.
7. Thicken the soup: Slowly pour the cornstarch slurry into the soup while stirring continuously. Cook for another 2-3 minutes until the soup thickens slightly.
8. Final touches: Season with salt, black pepper, and white pepper if using. Add sliced green onions and remove the pot from heat.
9. Serve hot: Ladle the soup into bowls and enjoy immediately for the best flavor and texture.

Tips & Variations

“For an extra depth of flavor, add a splash of mushroom soy sauce or a few drops of toasted sesame oil just before serving.”

• Make it vegan and gluten-free: Use tamari instead of soy sauce and ensure your chili sauce is gluten-free.
• Adjust the heat: Add more or less chili garlic sauce depending on your spice preference.
• Protein boost: Add cooked edamame or chickpeas for extra protein.
• Vegetable swaps: Feel free to add shredded cabbage, bell peppers, or zucchini for a different veggie profile.
• Use fresh herbs: Garnish with fresh cilantro or Thai basil leaves to brighten the soup.
• For a heartier soup: Add cooked rice noodles or vermicelli just before serving.

Nutrition Facts

Serving Suggestions

This Veg Hot and Sour Soup is versatile and pairs beautifully with a variety of dishes:

• Serve alongside steamed jasmine rice or brown rice for a filling meal.
• Complement with Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to add a creamy side pasta dish.
• Pair it with fresh spring rolls or vegetable dumplings for an Asian-themed feast.
• Enjoy as a starter before a main course of stir-fried vegetables or tofu.
• For a light lunch, serve with crusty bread or Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

The beauty of this Veg Hot and Sour Soup lies not only in its bold and balanced flavors but also in its simplicity and adaptability. It’s a dish that welcomes creativity, allowing you to swap ingredients based on preference or availability.

Perfect for anyone looking for a quick, healthy, and comforting meal, this soup delivers both nutrition and taste in every spoonful.

Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward enough to master while still impressing your taste buds. And if you love exploring vegetable-rich dishes, be sure to check out Peruvian Vegetable Recipes for Flavorful Healthy Meals for more inspiration.

Dive into this vibrant soup and enjoy a warming bowl of plant-based goodness that’s sure to become a regular favorite!

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