Chinese Hot and Sour Soup Recipe Vegetarian and Delicious

If you love the bold flavors of Chinese cuisine but prefer a meat-free option, this Chinese Hot and Sour Soup recipe vegetarian is just what you need. This classic soup perfectly balances the tangy sharpness of vinegar with a spicy kick, all wrapped in a comforting, savory broth.

Packed with fresh vegetables, tofu, and aromatic seasonings, it’s a wholesome and satisfying dish that’s both light and hearty. Whether you’re looking for a warming appetizer or a light meal on its own, this soup delivers authentic taste without any animal products.

What makes this vegetarian version stand out is how it harnesses traditional ingredients like shiitake mushrooms, bamboo shoots, and wood ear fungus, combined with the perfect blend of soy sauce, white pepper, and vinegar to create that iconic hot and sour flavor.

Plus, it’s easy to prepare, making it a fantastic weeknight dinner or starter for your next Asian-inspired feast. Let’s dive into this delicious recipe that will warm your soul and excite your palate!

Why You’ll Love This Recipe

This vegetarian hot and sour soup is a flavorful powerhouse with multiple reasons to adore it. First, it’s incredibly easy to make, requiring minimal prep and common pantry ingredients.

The soup is naturally gluten-free if you use tamari instead of soy sauce, making it suitable for various dietary needs.

You’ll also love the texture contrast from the crunchy bamboo shoots and slippery wood ear mushrooms paired with soft tofu. The balance of sour and spicy flavors is perfectly calibrated, satisfying cravings without overwhelming the palate.

It’s a fantastic comfort food that’s light yet filling, perfect for any season.

Additionally, this recipe is highly adaptable. You can customize the heat level, swap vegetables, or add your favorite plant-based proteins.

Plus, it reheats beautifully, making it ideal for meal prep or leftovers.

Ingredients

• 6 cups vegetable broth (preferably low sodium)
• 1 cup firm tofu, cut into small cubes
• 1/2 cup bamboo shoots, thinly sliced
• 1/2 cup shiitake mushrooms, thinly sliced (fresh or dried and rehydrated)
• 1/4 cup dried wood ear mushrooms, rehydrated and sliced
• 1 medium carrot, julienned
• 3 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 3 tablespoons water (slurry)
• 2 large eggs, lightly beaten (optional; omit for vegan)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 green onions, thinly sliced
• 1 tablespoon sesame oil
• Salt, to taste

Equipment

• Large soup pot or Dutch oven
• Mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Knife and cutting board
• Small bowl for cornstarch slurry
• Ladle for serving

Instructions

1. Prepare the mushrooms: If you are using dried wood ear mushrooms or shiitake mushrooms, soak them in warm water for 20-30 minutes until rehydrated. Drain and slice thinly.
2. Sauté aromatics: Heat sesame oil in the soup pot over medium heat. Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant but not browned.
3. Add mushrooms and vegetables: Add the sliced shiitake, wood ear mushrooms, bamboo shoots, and julienned carrot. Stir-fry for 3-4 minutes to soften slightly and release their flavors.
4. Pour in broth and season: Add the vegetable broth, soy sauce, rice vinegar, chili garlic sauce, and white pepper. Stir to combine and bring the soup to a gentle boil.
5. Simmer: Once boiling, reduce heat to medium-low and let the soup simmer for 10 minutes to allow the flavors to meld together.
6. Add tofu: Gently add the cubed tofu to the soup and simmer for another 5 minutes, being careful not to break the tofu pieces.
7. Thicken the soup: Stir the cornstarch slurry to recombine, then slowly pour it into the simmering soup while stirring continuously. The soup will begin to thicken slightly.
8. Add egg ribbons (optional): If using eggs, slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring in one direction. This will create delicate egg ribbons throughout the soup. Skip this step for a vegan version.
9. Adjust seasoning: Taste the soup and add salt or more rice vinegar or chili sauce as needed to balance the hot and sour flavors.
10. Finish with green onions: Remove from heat and stir in the sliced green onions for a fresh, bright finish.
11. Serve hot: Ladle the soup into bowls immediately and enjoy the comforting, spicy, and tangy warmth.

Tips & Variations

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

To make this soup vegan and egg-free, simply omit the beaten egg step. The soup will still have a silky texture thanks to the cornstarch.

If you prefer more veggies, add bok choy, snap peas, or shredded cabbage for added crunch and nutrition.

Adjust the heat by varying the amount of chili garlic sauce or adding a pinch of cayenne pepper. For a milder version, reduce or omit the chili sauce entirely.

Want to boost protein? Add cooked edamame or tempeh cubes in place of tofu.

For a gluten-free version, use tamari or coconut aminos instead of soy sauce.

If you love the texture of egg drop but want a vegan substitute, try blending silken tofu until smooth and slowly stirring it into the hot soup for a creamy effect.

Nutrition Facts

Serving Suggestions

This hot and sour soup pairs wonderfully with a side of steamed jasmine rice or vegetable fried rice for a complete meal. You can also serve it alongside Thelma Sanders Squash Recipe for a wholesome vegetable accompaniment.

For a more indulgent pairing, try it with spring rolls or dumplings to add a crispy texture contrast. If you want to keep it light, a simple cucumber salad or steamed greens will balance the meal perfectly.

Leftovers reheat well and taste even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days.

Conclusion

This Chinese hot and sour soup vegetarian version is a fantastic way to enjoy the rich and exciting flavors of traditional Chinese cooking without any meat. It’s a versatile, nutritious, and comforting dish that suits all seasons and occasions.

Whether you’re new to Asian cuisine or a seasoned foodie, this recipe offers a perfect balance of heat and tang with satisfying textures.

Easy to customize and quick to prepare, it’s ideal for weeknight dinners, lunch, or even as an appetizer for a festive meal. Plus, it complements many other dishes beautifully, like the hearty Bariatric Meatloaf Recipe or the tangy and spicy Pickled Cherry Pepper Recipe.

Give this recipe a try and discover how rewarding homemade vegetarian Chinese hot and sour soup can be!

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