Chinese Hot and Sour Soup Recipe Vegan Made Easy

If you’re craving a bowl of comforting, flavorful soup that’s both spicy and tangy, look no further than this vegan Chinese Hot and Sour Soup recipe. Traditionally a Chinese classic, hot and sour soup is known for its perfect balance of heat, tang, and umami.

This vegan version offers all those delightful flavors without any animal products, making it suitable for plant-based diets and a healthy lifestyle. Whether you’re a seasoned vegan or simply looking to try something new, this recipe is packed with wholesome ingredients like tofu, mushrooms, and bamboo shoots that provide texture and depth.

Perfect as an appetizer or a light meal, this soup is quick to prepare and incredibly satisfying. The combination of soy sauce, rice vinegar, and white pepper creates that signature hot and sour flavor that warms you from the inside out.

Plus, it’s gluten-free if you choose the right soy sauce, making it accessible for many dietary preferences. Ready to master this delicious vegan hot and sour soup?

Let’s dive in!

Why You’ll Love This Recipe

Flavor-packed and comforting: This soup delivers a bold combination of spicy, sour, and savory notes that awaken your palate. The balance of heat from white pepper and chili, combined with the acidity from rice vinegar, makes it irresistibly delicious.

Healthy and nutritious: Loaded with vegetables like mushrooms and bamboo shoots, plus protein-rich tofu, this soup is a nutrient-dense option that supports a wholesome diet.

Easy and quick to make: With simple ingredients and straightforward steps, you can have a fresh pot of hot and sour soup ready in under 30 minutes.

Vegan and allergy-friendly: No animal products or dairy here, and with gluten-free soy sauce, it’s suitable for many dietary restrictions.

Ingredients

• 6 cups vegetable broth (low sodium preferred)
• 200g firm tofu, pressed and cut into thin strips
• 1 cup shiitake mushrooms, sliced
• ½ cup bamboo shoots, julienned
• 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
• 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
• 2 teaspoons sesame oil
• 3 green onions, thinly sliced
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon sugar (optional, balances acidity)

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Measuring spoons and cups
• Mixing bowl for cornstarch slurry
• Wooden spoon or ladle for stirring
• Grater or microplane for ginger

Instructions

1. Prepare the tofu: Press the tofu for at least 15 minutes to remove excess water. Then, cut it into thin strips or small cubes depending on your preference.
2. Sauté aromatics: Heat the sesame oil in the pot over medium heat. Add the grated ginger and minced garlic, stirring for about 1-2 minutes until fragrant but not browned.
3. Add mushrooms and bamboo shoots: Toss in the sliced shiitake mushrooms and julienned bamboo shoots. Cook for 3-4 minutes, stirring occasionally, until mushrooms soften.
4. Pour in broth and seasonings: Add the vegetable broth, soy sauce, rice vinegar, chili garlic sauce, white pepper, and sugar (if using). Stir to combine well.
5. Bring to boil and simmer: Increase heat and bring the soup to a gentle boil. Once boiling, reduce heat and let it simmer for 10 minutes to allow the flavors to meld.
6. Add tofu: Gently add the tofu strips to the pot and cook for another 5 minutes on low heat so they absorb the flavors.
7. Thicken the soup: Stir the cornstarch slurry to recombine, then slowly pour it into the simmering soup while stirring continuously. The soup should thicken slightly after 1-2 minutes.
8. Finish with green onions: Add the sliced green onions and give the soup a final stir. Taste and adjust seasoning with extra soy sauce or vinegar if needed.
9. Serve hot: Ladle the soup into bowls and enjoy immediately with a sprinkle of extra white pepper or chili sauce if desired.

Tips & Variations

For a thicker soup, increase the cornstarch slurry by 1 tablespoon cornstarch mixed with 3 tablespoons water.

Try adding other veggies like julienned carrots, snow peas, or baby corn for extra crunch and color.

If you prefer a smokier heat, add a dash of smoked chili powder or chipotle flakes.

Use dried shiitake mushrooms soaked in warm water for a deeper umami flavor.

Nutrition Facts

Serving Suggestions

This hot and sour soup is fantastic served as a starter or alongside other Asian-inspired dishes. Pair it with steamed jasmine rice or fried rice for a satisfying meal.

For a full Asian feast, consider complementing this soup with crispy spring rolls, or try the Thelma Sanders Squash Recipe for a comforting vegetable side.

If you want to add a protein punch, vegan dumplings or steamed buns make excellent accompaniments. For a refreshing contrast, a simple cucumber salad or pickled vegetables like the Pickled Cherry Pepper Recipe work beautifully to balance the soup’s bold flavors.

Conclusion

This vegan Chinese hot and sour soup is a delightful blend of tangy, spicy, and savory that’s sure to warm you up on chilly days or satisfy your cravings any time of year. With wholesome ingredients and a simple cooking process, it’s a perfect recipe for both beginners and experienced cooks looking for a healthy, plant-based meal.

The versatility and bold flavors make it a crowd-pleaser that can be customized to your taste preferences easily.

Whether you’re making it for a weeknight dinner or impressing guests with an authentic-tasting vegan dish, this soup hits all the right notes. Don’t forget to check out other recipes like the Bariatric Meatloaf Recipe for hearty comfort food or indulge your sweet tooth afterward with the decadent Peanut Butter Gelato Recipe.

Enjoy your cooking adventure and happy slurping!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chinese Hot and Sour Soup Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and comforting vegan hot and sour soup with tofu, mushrooms, and a perfect balance of spicy and tangy flavors. Easy to prepare and great as an appetizer or light meal.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 cups vegetable broth”, “1 cup firm tofu, cubed”, “1 cup shiitake mushrooms, sliced”, “1/2 cup bamboo shoots, julienned”, “2 tablespoons soy sauce”, “1 tablespoon rice vinegar”, “1 teaspoon chili paste”, “1 teaspoon grated ginger”, “2 cloves garlic, minced”, “1 tablespoon cornstarch mixed with 2 tablespoons water”, “2 green onions, sliced”, “1 teaspoon sesame oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Bring vegetable broth to a boil in a pot.”}, {“@type”: “HowToStep”, “text”: “Add tofu, mushrooms, and bamboo shoots; simmer for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in soy sauce, rice vinegar, chili paste, ginger, and garlic.”}, {“@type”: “HowToStep”, “text”: “Slowly add cornstarch mixture while stirring to thicken soup.”}, {“@type”: “HowToStep”, “text”: “Cook for another 3 minutes until soup thickens.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in sesame oil and green onions.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “8 g”, “fatContent”: “4 g”, “carbohydrateContent”: “12 g”}}