Vegetarian Hot and Sour Soup Recipe
If you’re in the mood for a bowl of pure comfort that wakes up your taste buds, this Vegetarian Hot and Sour Soup is about to become your new weeknight hero. It’s tangy, spicy, loaded with crisp veggies, and ready in just 30 minutes—plus, it’s packed with nourishing ingredients and delivers all the bold flavors you love, without a drop of meat. Whether you’re looking for a cozy meal on a chilly evening or a light lunch that won’t weigh you down, Vegetarian Hot and Sour Soup strikes the perfect balance between hearty and refreshing.
Ingredients You’ll Need
Each ingredient in this recipe has a special job to do—whether it’s adding depth of flavor, a pop of color, or that signature tangy punch. Don’t be intimidated by the list: everything here is simple, easy to find, and essential for capturing the magic of Vegetarian Hot and Sour Soup.
- Sesame oil: Adds a nutty aroma that lays the foundation for the soup’s savory base.
- Fresh ginger (grated): Brings a spicy warmth and freshness that instantly brightens the broth.
- Garlic (minced): Infuses the soup with rich, savory flavor; don’t skip it!
- Vegetable broth: The backbone of the soup, providing body and a comforting savoriness.
- Shiitake or button mushrooms (sliced): Offer earthy flavor and a satisfyingly meaty texture—shiitakes are especially delicious here.
- Carrot (julienned): Adds a hint of sweetness and vibrant color to every spoonful.
- Bamboo shoots (sliced): Deliver crunch and a subtle, unique flavor that’s classic in hot and sour soup.
- Rice vinegar: The source of that unmistakable tang—add more or less depending on your taste.
- Low-sodium soy sauce: Lends umami depth while keeping saltiness in check.
- Chili garlic sauce: Provides the perfect kick of heat; adjust to suit your spice preference.
- White pepper: A must for that gentle, lingering warmth unique to Chinese soups.
- Cornstarch slurry: Thickens the broth just enough to give it a silky, restaurant-style texture.
- Egg (lightly beaten, optional): Swirled in at the end for delicate ribbons—skip for a vegan version.
- Firm tofu (cubed): Adds protein and a lovely, soft bite that absorbs all the flavors.
- Green onions (sliced): Sprinkled in at the end for a burst of freshness and color.
- Salt to taste: Balances everything; season to your liking before serving.
How to Make Vegetarian Hot and Sour Soup
Step 1: Sauté the Aromatics
Start by heating the sesame oil in a large pot over medium heat. When it shimmers, add the grated ginger and minced garlic. Sauté for about a minute, just until they’re fragrant and your kitchen smells absolutely amazing. This step is key—letting the aromatics bloom in the oil creates a base layer of flavor that makes your Vegetarian Hot and Sour Soup taste like it’s been simmering for hours.
Step 2: Build the Broth
Pour in the vegetable broth and bring everything to a gentle simmer. This is where the magic starts: the broth will pick up all those gingery, garlicky notes and become deeply savory, setting the stage for the veggies and seasonings you’ll add next.
Step 3: Add Vegetables and Simmer
Stir in the sliced mushrooms, julienned carrots, and bamboo shoots. Let them cook for 5 to 7 minutes, until they’re just tender but still vibrant. The mushrooms give the soup an earthy backbone, while the carrots and bamboo shoots add crunch and color—it’s all about balance here.
Step 4: Season and Spice
Now, it’s time to bring out the signature flavors! Stir in the rice vinegar, low-sodium soy sauce, chili garlic sauce, and white pepper. Taste and adjust as you go—it’s your soup, so make it as tangy or spicy as you like. This is when your Vegetarian Hot and Sour Soup really comes alive with that perfect interplay of heat and acidity.
Step 5: Thicken the Soup
Slowly pour in the cornstarch slurry while gently stirring. Let the soup simmer for 2 to 3 minutes until the broth thickens slightly and takes on that glossy, restaurant-style sheen. It’s such a simple trick, but it makes all the difference in mouthfeel!
Step 6: Add Egg (Optional) and Tofu
If you’re using the egg, drizzle it slowly into the hot soup while stirring gently to create delicate ribbons. Next, add the firm tofu cubes and let everything simmer together for 2 more minutes—just enough to warm the tofu through so it soaks up all the flavors.
Step 7: Finish with Green Onions and Serve
Turn off the heat and stir in the sliced green onions for a burst of freshness. Taste one last time for salt, adjust if needed, and serve your Vegetarian Hot and Sour Soup piping hot. It’s ready to enjoy!
How to Serve Vegetarian Hot and Sour Soup
Garnishes
A sprinkle of extra sliced green onions or a handful of fresh cilantro can make your Vegetarian Hot and Sour Soup pop both visually and flavor-wise. For even more zing, try a dash of chili oil or a drizzle of toasted sesame oil just before serving.
Side Dishes
This soup pairs wonderfully with steamed jasmine rice, scallion pancakes, or a plate of veggie dumplings. The mild sides balance the bold flavors of the soup, making for a complete and satisfying meal that feels special any night of the week.
Creative Ways to Present
Serve your Vegetarian Hot and Sour Soup in elegant Asian-style soup bowls with big soup spoons, or go rustic with oversized mugs for a cozy, casual dinner. For a fun twist, offer a variety of toppings at the table so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetarian Hot and Sour Soup keeps beautifully in the refrigerator for up to 4 days. Let the soup cool completely before transferring it to an airtight container. The flavors meld even more overnight, making leftovers taste just as good (if not better) the next day!
Freezing
This soup can be frozen, but keep in mind the texture of the tofu and vegetables may change slightly upon thawing. For best results, freeze the soup without the tofu and green onions, then add those fresh when you reheat. Store in single-serve portions for easy lunches.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. If you’re in a hurry, the microwave works too—just be sure to cover the bowl to avoid splatters. Stir well and check the seasoning before serving, as flavors can mellow over time.
FAQs
Can I make Vegetarian Hot and Sour Soup vegan?
Absolutely! Just leave out the egg and make sure your soy sauce is vegan. The soup stays just as flavorful and satisfying without it.
What can I use instead of bamboo shoots?
If you can’t find bamboo shoots, try julienned bell peppers or water chestnuts—they’ll add crunch and a subtle sweetness that complements the other veggies.
Is there a gluten-free option?
Yes! Use tamari or a certified gluten-free soy sauce to make this Vegetarian Hot and Sour Soup completely gluten-free. All other ingredients are naturally gluten-free.
How spicy is this soup?
The heat level is totally adjustable. Start with the suggested amount of chili garlic sauce, taste, and add more if you like things extra spicy. You’re the boss of your own spice adventure!
Can I add other vegetables?
Definitely! This soup is super flexible. Feel free to toss in baby corn, snap peas, or even spinach for extra color, texture, and flavor. It’s a great way to use up whatever’s in your fridge.
Final Thoughts
If you’ve been craving something bold, comforting, and loaded with veggies, you truly can’t go wrong with this Vegetarian Hot and Sour Soup. It’s a dish that brings people together, warms you up from the inside out, and proves that plant-based meals can be just as exciting and satisfying as their meaty counterparts. Give it a try—you might just make it a regular in your cozy soup rotation!
Print
Vegetarian Hot and Sour Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and comforting Vegetarian Hot and Sour Soup featuring fresh vegetables, tofu, and a perfect balance of spicy and tangy notes. This Asian-inspired soup is easy to prepare on the stovetop and perfect for a healthy meal or appetizer.
Ingredients
Base Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 6 cups vegetable broth
Vegetables
- 1 cup shiitake or button mushrooms (sliced)
- 1 medium carrot (julienned)
- ½ cup bamboo shoots (sliced)
Seasonings and Sauces
- ¼ cup rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 teaspoon white pepper
Thickening Agent
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Optional and Garnish
- 1 large egg (lightly beaten, optional)
- ½ cup firm tofu (cubed)
- 2 green onions (sliced)
- Salt to taste
Instructions
- Sauté Aromatics: In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, sautéing for about 1 minute until fragrant to develop the base flavors.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer to start infusing the broth with aromatic notes.
- Cook Vegetables: Add the sliced mushrooms, julienned carrot, and bamboo shoots. Cook for 5–7 minutes until the vegetables are tender but still retain some crispness.
- Season Soup: Stir in rice vinegar, low-sodium soy sauce, chili garlic sauce, and white pepper. Taste and adjust seasoning according to preference, adding salt if necessary.
- Thicken Soup: Slowly stir in the cornstarch slurry and let the soup simmer for another 2–3 minutes until it thickens slightly, creating a smooth texture.
- Add Egg (Optional): If using, slowly drizzle the lightly beaten egg into the simmering soup while gently stirring to create delicate egg ribbons throughout the soup.
- Add Tofu and Finish: Add the cubed firm tofu and simmer for 2 more minutes to heat through. Remove from heat and stir in sliced green onions.
- Serve: Ladle the hot soup into bowls and enjoy immediately, either as a hearty appetizer or light meal.
Notes
- Omit the egg to make this soup fully vegan.
- For extra tang, increase the amount of rice vinegar to taste.
- Adjust the chili garlic sauce to your preferred spice level.
- Serve alongside steamed rice or dumplings for a complete meal.
- Use tamari or gluten-free soy sauce to make the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 130
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 35 mg
