If you’re craving something bold, tangy, and deeply satisfying, look no further than Vegetarian Hot and Sour Soup. This bowl of goodness wraps up all the zesty, spicy, and earthy flavors of the classic Chinese restaurant favorite, but with a meat-free twist that will thrill vegetarians and omnivores alike. Each spoonful is a swirl of silky tofu, vibrant veggies, and a warming broth with just the right punch of sour and heat. It’s my go-to when I’m in the mood for comfort food that feels both nourishing and exciting—plus, it’s ready in just 30 minutes!
Ingredients You’ll Need
This Vegetarian Hot and Sour Soup recipe is built around simple, accessible staples that join forces to create layers of flavor. Each ingredient has its own starring role, whether it’s for heat, tang, umami, or texture, and together they make the perfect harmony in a bowl.
- Sesame Oil: Adds a nutty, aromatic base that kicks things off with irresistible depth.
- Fresh Ginger: Offers brightness and zing, rounding out the flavors and adding that distinctive warmth.
- Garlic: Infuses the broth with its robust, savory character—essential for a truly flavorful soup.
- Vegetable Broth: A rich backdrop for all the zippy, spicy notes to shine without any meat needed.
- Shiitake or Cremini Mushrooms: These mushrooms bring earthiness and a hearty bite—choose what you like or have on hand!
- Bamboo Shoots: Their mild crunch and subtle taste add classic touch and wonderful texture.
- Shredded Carrots: For a pop of color, gentle sweetness, and lots of nutrition.
- Rice Vinegar: The hero for delivering that clean, palate-awakening sourness that defines this soup.
- Soy Sauce: Layers in saltiness and umami richness; go for low-sodium if you’re watching your salt intake.
- Chili Garlic Sauce or Sriracha: Customizable heat that brings the “hot” to hot and sour—add more or less to taste.
- Cornstarch Slurry (cornstarch + water): Thickens the broth just enough for a silky mouthfeel without heaviness.
- Firm Tofu: Delicate cubes offer protein and soak up all that spicy-tangy flavor.
- Beaten Egg (optional): For lovely egg ribbons that float through the broth—skip it for a vegan version.
- Green Onions: Sliced and sprinkled, these bring freshness, color, and a gentle bite at the end.
- White or Black Pepper: Adds a final peppery kick and extra dimension to the soup’s heat profile.
- Chopped Cilantro (optional): A scatter of fresh herb if you like a fragrant, zesty garnish.
How to Make Vegetarian Hot and Sour Soup
Step 1: Build Your Aromatic Base
Start by heating sesame oil in a large saucepan over medium heat. Once shimmering, toss in your grated ginger and minced garlic. Sauté them for 1 to 2 minutes until the kitchen smells mouthwateringly fragrant—this is the aromatic heart and soul of your Vegetarian Hot and Sour Soup, so don’t rush it!
Step 2: Sauté the Veggies
Add the sliced mushrooms, bamboo shoots, and shredded carrots to the pot. Stir frequently and let the veggies cook for another 3 to 4 minutes. You want them just starting to soften; their flavors will mingle further as the soup simmers, but keeping a little bite adds wonderful texture.
Step 3: Pour In the Broth and Seasonings
Now it’s time for liquids and layers. Pour in the vegetable broth, then mix in the soy sauce, rice vinegar, and chili garlic sauce or sriracha. Bring everything up to a simmer, allowing the flavors to blend and the broth to develop its iconic hot and sour character. Let it cook for 5 to 7 minutes, covered if you like a slightly more intense punch.
Step 4: Thicken and Add Tofu
Stir in the cubed firm tofu and the cornstarch slurry (just whisk the cornstarch and water together first). Simmer for another 2 to 3 minutes. The soup should thicken just enough to feel velvety on the spoon, and the tofu will start absorbing all that bold broth.
Step 5: Finish With Egg and Seasonings (Optional)
If you’re using the beaten egg, slowly drizzle it into the soup while gently stirring to create silky egg ribbons. Then, sprinkle in your white or black pepper—this is where the flavors snap into focus! Taste and adjust any seasoning to your liking.
Step 6: Serve and Garnish
Once you’re happy with the taste and consistency, take the pot off the heat. Ladle your Vegetarian Hot and Sour Soup into bowls and top with sliced green onions and chopped cilantro if you like an extra burst of color and freshness. Serve piping hot and enjoy that first spicy, tangy slurp!
How to Serve Vegetarian Hot and Sour Soup
Garnishes
Top each bowl with a generous pinch of sliced green onions and a sprinkle of chopped cilantro if you enjoy its citrusy zip. A quick drizzle of chili oil or extra rice vinegar is also a favorite for adding a customized finishing touch. The result is a bowl that looks as lively as it tastes!
Side Dishes
Vegetarian Hot and Sour Soup is delicious on its own, but it shines when paired with a light cucumber salad, steamed dumplings, or crunchy spring rolls. Freshly steamed jasmine or brown rice on the side helps mellow out the heat and rounds out the meal beautifully.
Creative Ways to Present
For an extra-special touch, ladle the soup into individual bamboo bowls or wide mugs for cozy sipping. You can also offer an array of garnishes at the table—think extra herbs, hot sauce, or rice crackers—so everyone can tailor their bowl just the way they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Vegetarian Hot and Sour Soup keeps well in the fridge for up to three days. Let it cool to room temperature, then store in an airtight container. The flavors often deepen overnight, making for an even tastier next-day lunch!
Freezing
If you’d like to prep ahead, pour cooled soup—minus the egg, if using—into freezer-safe containers. It will keep for up to two months. Thaw overnight in the fridge before reheating for best results; the texture stays lovely, especially if you add fresh green onions after reheating.
Reheating
To reheat, simply transfer the soup to a saucepan and warm gently over medium heat, stirring occasionally. If it thickens up too much in the fridge or freezer, just add a splash more broth or water until it reaches your desired consistency. Avoid boiling too vigorously, especially if you included the egg ribbons.
FAQs
Can I make this completely vegan?
Absolutely! Just skip the egg when making your Vegetarian Hot and Sour Soup, and you have a totally vegan version. Using extra firm tofu provides plenty of protein and wonderful texture.
What’s the best way to adjust the heat level?
The easiest way is by adding more or less chili garlic sauce or sriracha. If you prefer a very mild soup, start with a smaller amount and add a dash of extra white or black pepper at the end.
Is this recipe gluten-free?
To make this soup gluten-free, simply use tamari or a gluten-free soy sauce in place of regular soy sauce. Always check your broth and other condiments to be sure they’re gluten-free, too.
Can I add more vegetables?
Definitely! Thinly sliced bell peppers, baby corn, snap peas, or even spinach make fantastic additions. Just be mindful of cooking times so your veggies stay vibrant and crisp.
What’s the difference between hot and sour soup and other Asian soups?
The unique flavor of Vegetarian Hot and Sour Soup comes from balancing spicy heat with a sharp yet pleasant tanginess from vinegar. It’s bolder and more assertive than many clear-broth soups, and it’s thickened lightly for a luxurious, silky texture.
Final Thoughts
If you’re ready to bring a burst of flavor to your kitchen, give this Vegetarian Hot and Sour Soup a try. It’s fuss-free, deeply comforting, and packs all the punchy, warming notes you love. Once you’ve made it at home, I promise it will have a spot in your regular dinner lineup. Enjoy every spicy, tangy spoonful!
Print
Vegetarian Hot and Sour Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese-Inspired
- Diet: Vegetarian
Description
A comforting and flavorful recipe for Vegetarian Hot and Sour Soup, a Chinese-inspired dish that is both spicy and tangy. This hearty soup is packed with vegetables, tofu, and aromatic seasonings, perfect for a cozy night in.
Ingredients
Vegetarian Hot and Sour Soup Ingredients:
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup sliced shiitake or cremini mushrooms
- 1/2 cup bamboo shoots, julienned
- 1/2 cup shredded carrots
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon chili garlic sauce or sriracha (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 cup cubed firm tofu
- 1 beaten egg (optional for vegetarian, omit for vegan)
- 2 green onions, sliced
- 1/2 teaspoon white pepper or black pepper
- Chopped cilantro for garnish (optional)
Instructions
- Sauté Aromatics: Heat sesame oil in a large saucepan. Sauté ginger and garlic until fragrant.
- Cook Vegetables: Add mushrooms, bamboo shoots, and carrots. Cook until slightly tender.
- Simmer Soup: Pour in broth, soy sauce, vinegar, and chili sauce. Simmer for 5–7 minutes.
- Thicken Soup: Stir in tofu and cornstarch slurry. Simmer until slightly thickened.
- Add Egg (Optional): Slowly drizzle in beaten egg while stirring gently for ribbons.
- Season and Garnish: Add pepper, adjust seasoning. Garnish with green onions and cilantro.
Notes
- To make it vegan, omit the egg and use firm tofu for protein.
- For added flavor, drizzle in a bit more vinegar or chili oil before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
