Veggie Hot and Sour Soup Recipe Easy and Delicious Ideas

If you’re craving a bowl of soup that’s both comforting and packed with vibrant flavors, look no further than this delightful veggie hot and sour soup recipe. This dish perfectly balances the tangy zing of vinegar with the spicy warmth of chili, all while delivering a medley of fresh vegetables that make every spoonful a wholesome experience.

It’s a fantastic way to enjoy a lighter, yet satisfying meal that’s vegan, gluten-free, and easy to customize.

Whether you’re looking to warm up on a chilly day or want a flavorful starter for your next Asian-inspired dinner, this soup fits the bill. Packed with nourishing veggies and a savory broth, it’s a crowd-pleaser that’s simple enough for weeknights but special enough for entertaining.

Plus, it’s a great way to sneak more nutrients into your diet without sacrificing taste.

Why You’ll Love This Recipe

This veggie hot and sour soup is a beautiful blend of flavors and textures that excite your palate. The soup manages to be light yet filling, with a perfect harmony of sour, spicy, and umami notes.

It’s vegan and packed with fresh vegetables, making it a nutritious choice for anyone looking to eat healthily without compromising on taste.

The recipe is incredibly versatile — you can easily swap vegetables based on what you have on hand or your preferences. It comes together quickly, making it an ideal last-minute dinner or lunch option.

And because it’s dairy-free and gluten-free, it suits a variety of dietary needs.

For those who love exploring vegetarian dishes, be sure to check out our A to Z Vegetarian Recipes for Every Meal and Occasion to expand your culinary repertoire.

Ingredients

• 6 cups vegetable broth (low sodium preferred)
• 1 cup shiitake mushrooms, sliced
• 1 cup firm tofu, diced into small cubes
• 1 medium carrot, julienned
• 1 small cup bamboo shoots, thinly sliced
• 1/2 cup wood ear mushrooms, soaked and sliced
• 1/2 cup green onions, chopped
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 3 tablespoons white vinegar (rice vinegar works well)
• 1 teaspoon freshly ground white pepper
• 1-2 teaspoons chili paste or chili sauce (adjust to taste)
• 2 teaspoons cornstarch mixed with 3 tablespoons water (slurry)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt to taste

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Measuring spoons and cups
• Mixing bowl (for cornstarch slurry)
• Wooden spoon or ladle
• Small bowl for soaking wood ear mushrooms (optional)

Instructions

1. Prepare the mushrooms: If using dried wood ear mushrooms, soak them in warm water for 15-20 minutes until soft. Rinse and slice thinly. Fresh shiitake mushrooms should be cleaned and sliced as well.
2. Heat the pot: Place your soup pot over medium heat. Add the sesame oil, then sauté the minced garlic and grated ginger for about 1 minute until fragrant but not browned.
3. Add mushrooms and vegetables: Toss in the shiitake mushrooms, wood ear mushrooms, sliced carrots, and bamboo shoots. Stir and cook for 3-4 minutes, allowing the vegetables to soften slightly.
4. Pour in the broth: Add the vegetable broth to the pot and bring it to a gentle boil. Let it simmer for about 5 minutes to allow the flavors to meld.
5. Add tofu and seasonings: Gently add the diced tofu cubes to the soup. Stir in the soy sauce, white vinegar, white pepper, and chili paste. Taste and adjust the seasoning by adding more vinegar or chili according to your preference.
6. Thicken the soup: Slowly stir in the cornstarch slurry while stirring constantly to avoid lumps. The soup will begin to thicken within a minute or two.
7. Final touches: Add the chopped green onions and let the soup simmer for another 2 minutes. Adjust salt if needed.
8. Serve hot: Ladle the soup into bowls and enjoy the perfect balance of hot and sour flavors!

Tips & Variations

Tip: Use fresh ingredients whenever possible to maximize flavor. If you can’t find wood ear mushrooms, substitute with shiitake or button mushrooms for a similar texture.

Variation: For a heartier soup, add cooked rice noodles or shredded cabbage. You can also toss in some sliced bell peppers or snap peas for extra crunch.

Make it gluten-free: Use tamari instead of soy sauce and ensure your chili paste is gluten-free.

Spice level: Adjust the chili paste carefully to suit your heat tolerance. For a smoky twist, try adding a dash of smoked paprika or check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Nutrition Facts

Serving Suggestions

This veggie hot and sour soup pairs wonderfully with steamed jasmine rice or vegetable fried rice for a complete meal. You can also serve it alongside light appetizers such as spring rolls or dumplings to create a satisfying Asian-inspired feast.

For those who enjoy experimenting with other vegetarian Asian dishes, you might want to explore our Asian Vegetarian Main Course Recipes for Every Meal or try complementing this soup with a fresh salad from our Best Vegan Salad Bowl Recipes for Fresh Healthy Meals.

Conclusion

Incorporating this veggie hot and sour soup into your recipe collection means having a flavorful, nutritious, and quick meal option at your fingertips. The exciting balance of hot and sour flavors combined with wholesome vegetables and tofu makes this soup not only a comforting classic but also a healthy choice for any day of the week.

Whether you’re new to vegetarian cooking or a seasoned pro, this recipe is simple to master and sure to impress.

Enjoy the freshness, the zing, and the warmth in every bowl, and don’t hesitate to customize it to your liking. For more delicious vegetarian recipes that are easy to prepare and packed with nutrients, explore our extensive collection like Cheap Vegetarian Recipes For Families Everyone Will Love.

Happy cooking and bon appétit!

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