Chinese Hot and Sour Veg Soup Recipe Easy and Delicious

Chinese Hot and Sour Vegetable Soup is a delightful blend of bold flavors and vibrant textures that never fails to warm the soul. This classic soup perfectly balances the tanginess of vinegar with the heat of white pepper and chili, while the medley of fresh vegetables adds a satisfying crunch.

It’s a popular dish in Chinese cuisine, loved for its comforting yet invigorating taste that awakens your palate with every spoonful.

Whether you’re seeking a light appetizer or a wholesome meal, this hot and sour veg soup is incredibly easy to make at home and customizable to your liking. It’s also a great way to sneak in a variety of veggies while enjoying a bowl of something nourishing and delicious.

Ready to master this flavorful recipe? Let’s dive right in!

Why You’ll Love This Recipe

This Chinese Hot and Sour Vegetable Soup recipe is a perfect marriage of taste and health. Here’s why it stands out:

• Vibrant and Fresh: Loaded with colorful vegetables, it’s as good for your eyes as it is for your taste buds.
• Balanced Flavors: The ideal mix of hot chili spice and sour vinegar tang keeps every spoonful exciting.
• Easy and Quick: Ready in under 30 minutes, this soup is perfect for busy weeknights or last-minute guests.
• Customizable: Swap veggies or adjust spice levels to suit your preference or what’s in your fridge.
• Vegetarian and Vegan Friendly: Totally plant-based and nutritious without sacrificing flavor.

Ingredients

• 6 cups vegetable broth
• 1 cup shredded cabbage
• 1/2 cup julienned carrots
• 1/2 cup sliced shiitake mushrooms (or button mushrooms)
• 1/2 cup bamboo shoots, thinly sliced
• 1/4 cup sliced water chestnuts (optional)
• 1/4 cup firm tofu, cubed
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon chili garlic sauce or chili paste (adjust to taste)
• 1 teaspoon white pepper powder
• 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• 1 tablespoon sesame oil
• Salt, to taste

Equipment

• Large pot or wok
• Cutting board
• Sharp knife
• Measuring spoons and cups
• Mixing bowl for slurry
• Wooden spoon or ladle
• Serving bowls

Instructions

1. Prepare your ingredients: Wash and chop all vegetables into thin, bite-sized pieces. Cube the tofu, mince the garlic, and grate the ginger.
2. Heat the oil: In a large pot or wok, add the vegetable oil and warm it over medium heat. Add minced garlic and grated ginger, sauté until fragrant—about 30 seconds.
3. Add the mushrooms, carrots, bamboo shoots, and cabbage: Stir-fry for 3-4 minutes until vegetables begin to soften but remain crisp.
4. Pour in the vegetable broth: Bring the mixture to a gentle boil.
5. Add the soy sauce, rice vinegar, chili garlic sauce, and white pepper: Stir well to combine all flavors.
6. Add tofu and water chestnuts: These add texture and protein to your soup.
7. Thicken the soup: Slowly pour in the cornstarch slurry while stirring continuously to avoid lumps. Continue to cook for another 2 minutes until soup thickens slightly.
8. Taste and season: Adjust salt, vinegar, or chili to your preference. Remember, the soup should be a perfect harmony of hot and sour.
9. Finish with sesame oil and green onions: Stir in for that nutty aroma and fresh bite.
10. Serve hot: Ladle the soup into bowls and enjoy the warming, comforting flavors immediately.

Tips & Variations

“For an extra protein boost, add some sliced mushrooms or cooked beans. Feel free to experiment with vegetables like bell peppers or baby corn for added color and crunch!”

• Adjust the heat: If you prefer less spice, reduce the chili garlic sauce or omit it entirely for a milder version.
• Make it gluten-free: Use tamari instead of soy sauce and ensure your chili paste is gluten-free.
• Try different vinegars: Substitute rice vinegar with apple cider vinegar for a slightly different sour note.
• Add egg ribbons: For a vegetarian (not vegan) option, slowly pour lightly beaten eggs into the simmering soup while stirring gently.
• Use fresh herbs: Garnish with fresh cilantro or Thai basil for an aromatic twist.

Nutrition Facts

Serving Suggestions

This hot and sour veg soup shines as a starter or a light meal. Here are some ideas to elevate your dining experience:

• Serve alongside steamed jasmine rice or fried rice for a fuller meal.
• Pair with spring rolls or vegetable dumplings for a complete Chinese-themed feast.
• Enjoy with a side of Thelma Sanders Squash Recipe for a comforting vegetable complement.
• For a protein-packed pairing, try the Bariatric Meatloaf Recipe on the side.
• Top with a drizzle of chili oil or a sprinkle of crispy fried shallots for an extra flavor punch.

Conclusion

Chinese Hot and Sour Vegetable Soup is a timeless dish that brings warmth, flavor, and nutrition to your table with every bowl. Its unique combination of tangy vinegar, spicy heat, and fresh vegetables makes it a versatile recipe perfect for any occasion.

Whether you’re a seasoned home cook or a beginner, this soup is straightforward to prepare and endlessly adaptable to your taste and dietary needs.

Not only does it offer a comforting escape on chilly days, but it also serves as a wholesome meal that satisfies without heaviness. Next time you crave a soup that awakens your senses, try this recipe and savor the authentic flavors of Chinese cuisine in your own kitchen.

For more delicious recipes and kitchen inspiration, don’t forget to explore other favorites like our Pickled Cherry Pepper Recipe or the delightful Peanut Butter Gelato Recipe!

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