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
Scale
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
