Chineses Restaurant Copy Cat Recipes Vegetarian Hot and Sour Soup

If you’ve ever been enchanted by the bold flavors and comforting textures of Chinese restaurant hot and sour soup but follow a vegetarian lifestyle, you’re in for a treat! This Chinese restaurant copycat vegetarian hot and sour soup recipe perfectly captures the tangy, spicy, and umami-packed essence that makes this soup a beloved classic.

Made entirely from plant-based ingredients, it offers a hearty, nourishing bowl that’s both satisfying and packed with vibrant flavors. Whether you’re craving a warm appetizer for a chilly evening or a light meal that excites your taste buds, this recipe will quickly become a staple in your kitchen.

In this post, we’ll guide you step-by-step on how to create this delicious soup from scratch, including tips to customize the spice level and texture to your liking. Plus, we’ll share some handy variations and serving suggestions to elevate your dining experience.

Ready to dive into the world of bold, tangy, and spicy goodness? Let’s get started!

Why You’ll Love This Recipe

This vegetarian hot and sour soup is a wonderful fusion of authentic Chinese flavors with a wholesome twist. Unlike many restaurant versions that rely on meat-based broths, this recipe uses mushrooms and tofu to build a rich, savory base that’s just as satisfying.

The balance of hot and sour notes comes from classic ingredients like white vinegar and white pepper, enhanced with fresh aromatics like ginger and garlic.

It’s also incredibly versatile and easy to make, perfect for busy weeknights or when you want to impress dinner guests. Plus, it’s gluten-free if you use tamari instead of soy sauce, and completely vegan, making it suitable for a wide range of dietary preferences.

Ingredients

• 6 cups vegetable broth (low sodium preferred)
• 1 cup shiitake mushrooms, sliced (fresh or rehydrated dried)
• 1 cup firm tofu, cut into small cubes
• 1/2 cup bamboo shoots, julienned
• 1/2 cup wood ear mushrooms, sliced (optional, for texture)
• 1 medium carrot, julienned
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce or tamari
• 3 tablespoons white vinegar
• 1 teaspoon white pepper
• 1 tablespoon chili garlic sauce (adjust to heat preference)
• 2 teaspoons cornstarch mixed with 3 tablespoons water (slurry)
• 2 large eggs, lightly beaten (*omit or substitute with vegan egg replacer for vegan version*)
• 2 green onions, thinly sliced
• 1 tablespoon sesame oil
• Salt, to taste

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Measuring spoons and cups
• Small bowl for cornstarch slurry
• Whisk or fork (for beating eggs and slurry)
• Ladle
• Optional: fine-mesh strainer (for broth clarity)

Instructions

1. Prepare the vegetables and tofu: Slice the shiitake mushrooms and wood ear mushrooms if using. Julienne the carrot and bamboo shoots. Cut tofu into small cubes and set aside.
2. Heat the soup base: In a large pot, warm the vegetable broth over medium heat. Add the minced garlic and ginger, allowing their aromas to infuse the broth for about 3 minutes.
3. Add mushrooms and tofu: Stir in the sliced mushrooms, tofu cubes, bamboo shoots, and carrot. Let the mixture simmer for 8-10 minutes until the vegetables are tender and the mushrooms release their umami flavor.
4. Season the soup: Stir in the soy sauce, white vinegar, white pepper, and chili garlic sauce. Taste and adjust seasoning as needed, adding more vinegar for tang or chili sauce for heat.
5. Thicken the broth: Slowly pour in the cornstarch slurry while stirring the soup continuously to avoid lumps. Cook for 2-3 minutes until the broth thickens slightly.
6. Add the egg ribbons: Reduce heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently in one direction to create delicate ribbons.
7. Finish with green onions and sesame oil: Remove the pot from heat. Stir in the sliced green onions and a drizzle of sesame oil for that fragrant, nutty finish.
8. Serve hot: Ladle the soup into bowls and enjoy immediately with your favorite sides or on its own.

Tips & Variations

For a vegan egg-free version, omit the eggs and add 1/4 cup silken tofu blended until smooth to maintain the silky texture.

Adjust the chili garlic sauce to control the spiciness; substitute with fresh chopped chili for a sharper heat.

Use homemade vegetable broth or store-bought low-sodium broth to customize flavor intensity.

Try adding other vegetables like baby corn or snap peas for extra crunch and color.

Nutrition Facts

Serving Suggestions

This vegetarian hot and sour soup pairs beautifully with a variety of dishes. For a full meal, serve it alongside steamed jasmine rice or crispy spring rolls.

You can also enjoy it as a flavorful starter before a main course like stir-fried vegetables or tofu-based entrees.

For a lighter option, sip it as a comforting snack or light lunch. Garnish with fresh cilantro or extra green onions to brighten the presentation.

If you love experimenting with flavors, try incorporating a splash of toasted chili oil for a smoky twist.

Conclusion

This vegetarian hot and sour soup is a delightful way to enjoy the beloved flavors of Chinese cuisine without any meat. Its balance of tangy vinegar, spicy chili, and savory umami from mushrooms and tofu makes it an irresistible bowl of comfort.

With simple ingredients, straightforward steps, and plenty of room for customization, it’s a recipe that suits every home cook’s skill level.

Whether you’re cooking for yourself or entertaining friends, this soup will bring warmth and joy to your table. Don’t forget to explore more delicious recipes on our site like the Thelma Sanders Squash Recipe for a hearty vegetable dish, or the comforting Bariatric Meatloaf Recipe if you’re looking for protein-packed meals.

For a tangy, spicy twist to your snacks, check out our Pickled Cherry Pepper Recipe.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chinese Restaurant Copy Cat Vegetarian Hot and Sour Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and tangy vegetarian hot and sour soup inspired by classic Chinese restaurant recipes. Packed with mushrooms, tofu, and a perfect balance of spicy and sour notes.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 cups vegetable broth”, “1 cup shiitake mushrooms, sliced”, “1/2 cup firm tofu, diced”, “1/2 cup bamboo shoots, sliced”, “1/4 cup rice vinegar”, “2 tablespoons soy sauce”, “1 tablespoon chili garlic sauce”, “1 teaspoon white pepper”, “1 tablespoon cornstarch mixed with 2 tablespoons water”, “2 green onions, chopped”, “1 teaspoon sesame oil”, “1 egg substitute (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Bring vegetable broth to a boil in a pot.”}, {“@type”: “HowToStep”, “text”: “Add mushrooms, tofu, and bamboo shoots; simmer for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in rice vinegar, soy sauce, chili garlic sauce, and white pepper.”}, {“@type”: “HowToStep”, “text”: “Slowly add cornstarch mixture while stirring until soup thickens.”}, {“@type”: “HowToStep”, “text”: “If using, slowly drizzle in egg substitute while stirring to create ribbons.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and stir in green onions and sesame oil.”}, {“@type”: “HowToStep”, “text”: “Serve hot.”}], “nutrition”: {“calories”: “120 kcal”, “proteinContent”: “8 g”, “fatContent”: “4 g”, “carbohydrateContent”: “12 g”}}