Authentic Vegetarian Hot and Sour Soup Recipe Made Easy

Hot and sour soup is a classic favorite in Chinese cuisine, beloved for its perfect balance of spicy heat and tangy sourness. This authentic vegetarian hot and sour soup recipe captures the vibrant flavors and comforting warmth that make the dish so irresistible, all without using any meat or animal products.

Whether you’re seeking a cozy starter for a meal or a light yet satisfying bowl on its own, this soup offers a delightful combination of mushrooms, tofu, and fresh vegetables enriched with traditional seasonings.

Its rich, silky texture and bold taste make it a must-try for vegetarians and anyone craving a flavorful bowl of soup.

In this recipe, we focus on authenticity and simplicity, using wholesome ingredients you can find easily at your local grocery store or Asian market. The step-by-step instructions ensure you’ll get consistent results, and the tips included will help you customize the soup to your liking.

Plus, this soup is packed with nutritious ingredients that nourish your body while pleasing your palate. Ready to spice up your weeknight dinners?

Let’s jump right into this delicious vegetarian hot and sour soup recipe!

Why You’ll Love This Recipe

This vegetarian hot and sour soup combines robust flavors with wholesome ingredients, making it both satisfying and healthy. Unlike many versions that rely on meat stock, this recipe uses vegetable broth enhanced with mushrooms and tofu, delivering umami richness and protein without any animal products.

The soup’s texture is delightfully silky thanks to a cornstarch slurry, while the balance of vinegar and white pepper provides that classic hot and sour kick.

Easy to prepare in under 30 minutes, this soup is perfect as a quick lunch or a starter for an Asian-inspired dinner. It’s vegan-friendly, gluten-free if you use tamari instead of soy sauce, and customizable for various spice levels.

Whether you’re a seasoned cook or a kitchen novice, this recipe offers a comforting, vibrant bowl that warms you from the inside out.

Ingredients

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

Equipment

• Large pot or Dutch oven
• Sharp knife and cutting board
• Measuring spoons and cups
• Mixing bowl for cornstarch slurry
• Whisk or fork for beating eggs
• Ladle
• Slotted spoon or chopsticks (optional, for drizzling egg)

Instructions

1. Prepare mushrooms: If using dried shiitake or wood ear mushrooms, soak them in warm water for 20-30 minutes until soft. Drain and slice thinly. Fresh mushrooms can be cleaned and sliced directly.
2. Sauté aromatics: In your large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger. Cook for about 1-2 minutes until fragrant but not browned.
3. Add vegetables and broth: Add the sliced mushrooms, bamboo shoots, and julienned carrot to the pot. Stir for a minute. Pour in the vegetable broth and bring to a boil.
4. Season the soup: Stir in soy sauce, rice vinegar, white pepper, and chili garlic sauce if using. Reduce heat to medium and let it simmer for about 5 minutes so the flavors meld.
5. Add tofu: Gently add tofu pieces to the simmering soup. Be careful not to break them up. Simmer for another 3 minutes.
6. Thicken the soup: Stir the cornstarch slurry again to recombine and slowly pour it into the soup while stirring continuously. This will thicken the soup and give it a slightly silky texture.
7. Drizzle in eggs: Reduce heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring in one direction to create delicate egg ribbons. If vegan, skip this step or add a vegan egg replacer as desired.
8. Final touches: Taste and adjust seasoning with additional salt, vinegar, or white pepper if needed. Remove from heat.
9. Garnish and serve: Ladle soup into bowls and garnish with sliced green onions. Serve hot.

Tips & Variations

For a gluten-free version, substitute soy sauce with tamari or coconut aminos.

Adjust the spice level by varying the amount of chili garlic sauce or adding freshly ground white pepper.

If you prefer a heartier soup, add shredded Napa cabbage or julienned bell peppers for extra crunch and flavor. For added protein boost, consider tossing in cooked edamame or chickpeas.

To make this soup vegan, simply omit the egg or replace it with a flaxseed egg mixture or silken tofu blended until smooth and swirled in at the end.

Using dried mushrooms intensifies the umami flavor, but fresh mushrooms work well for quicker prep.

Nutrition Facts

Serving Suggestions

This vegetarian hot and sour soup pairs beautifully with steamed jasmine rice or fried rice to create a complete meal. For a lighter option, serve it alongside a fresh Asian-inspired salad or vegetable spring rolls.

If you love baking, try serving this soup before a sweet treat like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe, which offers a comforting finish to your meal.

For more savory bread ideas to accompany your soup, check out the Green Chile Cheese Bread Recipe or the Hamburger Bun Sourdough Recipe. These breads add a delicious contrast to the soup’s tangy flavors.

Conclusion

This authentic vegetarian hot and sour soup recipe is a wonderful way to enjoy the rich, bold flavors of traditional Chinese cuisine while keeping it plant-based and healthy. The combination of mushrooms, tofu, and fresh vegetables cooked in a perfectly seasoned broth creates a satisfying and nourishing dish that can be enjoyed any time of year.

Easy to prepare and highly adaptable, this recipe invites you to experiment with your favorite vegetables and spice levels. It’s a versatile soup that works equally well as a starter or a light meal.

Whether you’re serving it on a chilly evening or looking for a quick lunch, this hot and sour soup will warm your heart and palate.

Don’t forget to explore other delicious recipes on our site to complement your culinary adventure. Happy cooking!

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