If there’s one dish I crave at least once a week, it’s Vegetarian Hot and Sour Soup. This vibrant bowl is everything I love about Chinese comfort food in one slurp: robust, aromatic, satisfyingly spicy, and balanced by that signature tang. Loaded with tender mushrooms, strips of hearty tofu, crisp carrots, and punctuated by fresh ginger and a hint of chili warmth, it’s the kind of soul-hugging soup you’ll want to make (and eat!) again and again.
Ingredients You’ll Need
Fresh, simple, but essential: each component in this Vegetarian Hot and Sour Soup plays a starring role, whether lending a burst of flavor, texture, or that classic color contrast. Let’s break down what goes into your soup—nothing too fancy, just the good stuff that delivers maximum taste.
- Sesame oil: Just a tablespoon adds deep, toasty aroma to every spoonful—don’t skip this!
- Vegetable oil: Helps sauté the aromatics without overpowering the other flavors.
- Fresh ginger (minced): Brings warmth and a gentle kick that defines this soup’s fragrant undertone.
- Garlic cloves (minced): Gives the broth an irresistible savory depth.
- Vegetable broth: Acts as the flavorful canvas, so choose a quality one for best results.
- Rice vinegar: Delivers that signature tangy bite—it’s what makes hot and sour soup uniquely craveable.
- Low-sodium soy sauce: Salty, rich, and balancing—it ties everything together without overwhelming.
- Chili garlic sauce (adjust to taste): Kicks up the heat and infuses garlicky, spicy undertones; add more or less depending on your mood.
- Cornstarch mixed with water: Thickens the soup to give that silky, restaurant-style texture.
- Shiitake or cremini mushrooms (sliced): Provide umami chew and a meaty, earthy savor.
- Firm tofu (drained and cut into thin strips): Gives protein and heartiness, soaking up all those rich flavors.
- Carrot (julienned): Pops of color and a subtle crunch add brightness and fun.
- Bamboo shoots (sliced): Classic for that little bit of crunch and authentic flavor.
- Eggs (lightly beaten, optional): For beautiful silky ribbons—go vegan by leaving these out or using a plant-based substitute.
- Green onions (thinly sliced): The essential fresh finish—save some for that final flourish!
- White pepper: Adds a gentle, lingering heat that’s totally unique compared to black pepper.
- Salt to taste: Allows you to perfect the flavor right at the end.
How to Make Vegetarian Hot and Sour Soup
Step 1: Sauté the Aromatics
Start by heating the sesame oil and vegetable oil together in a large pot over medium heat. Add in your minced ginger and garlic, stirring gently. Sauté them for just a minute or two until their perfume fills your kitchen and they begin to soften—this quick step sets the foundation for the flavors to come, so don’t rush it. The sizzle at this stage is pure anticipation!
Step 2: Create the Broth
Pour in the vegetable broth, followed by rice vinegar, soy sauce, and chili garlic sauce. Stir well to combine. Right away, you’ll notice the mixture becoming fragrant and a little tangy and spicy. This balance is what sets Vegetarian Hot and Sour Soup apart. Adjust the amount of chili garlic sauce to suit your ideal level of heat—you can always add more later!
Step 3: Add the Veggies and Tofu
Next, add the sliced mushrooms, tofu strips, carrots, and bamboo shoots. Bring the soup to a gentle simmer and let it cook for about 5–7 minutes. This is just enough time for the vegetables to become tender but still vibrant, and for the tofu to soak up all that beautiful broth. If you love a packed, hearty soup, don’t hesitate to toss in even more mushrooms or some bok choy.
Step 4: Thicken It Up
Stir in the cornstarch slurry (that’s the cornstarch mixed with water) little by little and keep the soup simmering for another couple of minutes. You’ll notice the broth start to thicken ever so slightly, taking on that signature silkiness you expect from hot and sour soup—this is when things really come together!
Step 5: Add the Egg Ribbons (Optional)
If you want that classic Chinese restaurant look and texture, this is the fun part. With the soup swirling gently, slowly drizzle in your beaten eggs in a thin stream. You’ll see delicate ribbons form right before your eyes. Skip the eggs or use a vegan sub if you’re keeping things strictly plant-based; the soup is still utterly delicious.
Step 6: Finish and Serve
Sprinkle in the white pepper and adjust the salt and more chili garlic sauce to taste. Give the soup a final stir, then remove it from the heat. Ladle it into bowls and top each with green onions for a punchy, fresh finish. Your Vegetarian Hot and Sour Soup is ready for center stage!
How to Serve Vegetarian Hot and Sour Soup
Garnishes
Layering on a few fresh garnishes really makes your Vegetarian Hot and Sour Soup pop. Add a generous pinch of sliced green onions for a sharp, oniony bite, a sprinkle of toasted sesame seeds for nutty crunch, or even a swirl more chili garlic sauce for extra heat. If you have some fresh cilantro, that’s lovely too!
Side Dishes
This soup is fantastic all on its own, but if you’re up for a more complete meal, serve it alongside simple steamed jasmine rice, warm scallion pancakes, or crisp vegetable spring rolls. These sides mellow out the bold flavors and are perfect for dunking or alternating bites with your soup.
Creative Ways to Present
For a little dinner party flair, serve Vegetarian Hot and Sour Soup in small espresso cups as a starter, or for a cozy night in, ladle it into rustic stoneware bowls with a wedge of lime and a dash of extra chili sauce on the side. You can even set up a toppings bar with extra tofu, bamboo shoots, and green onions—let everyone customize their perfect bowl!
Make Ahead and Storage
Storing Leftovers
Vegetarian Hot and Sour Soup keeps like a dream in the fridge. Simply transfer leftovers to an airtight container and store for up to 4 days. Flavors deepen overnight, making tomorrow’s lunch even more tempting!
Freezing
If you’d like to stash some away, this soup freezes well—just skip the egg step if freezing, since eggs can go a bit rubbery once thawed. Ladle into freezer-safe containers, leaving a bit of space for expansion, and enjoy it within 2 to 3 months for best results.
Reheating
To reheat, just pour the soup into a pot and warm gently over low heat until steaming hot. If the soup has thickened in the fridge, add a splash of broth or water to loosen it to your liking. Stir well, and top with fresh green onions right before serving to revive that just-cooked pop.
FAQs
Can I make Vegetarian Hot and Sour Soup fully vegan?
Yes! Just leave out the eggs or use your favorite vegan egg substitute, and double-check that your broth and sauces are plant-based. You’ll still get all that beautiful flavor and texture.
What can I use instead of bamboo shoots?
If you can’t find bamboo shoots, try sliced water chestnuts or extra carrots for a similar crunch. Even julienned bell pepper works in a pinch for added color and texture.
Is this soup very spicy?
Vegetarian Hot and Sour Soup is as spicy as you’d like it to be—the chili garlic sauce is super adjustable. Start with less, taste, and add more to match your personal heat preference.
Can I use other mushrooms?
Absolutely! Shiitake and cremini are classic, but white button, oyster, or even wood ear mushrooms are all fantastic, offering unique flavors and textures to suit your pantry or taste.
How do I get those silky “egg ribbons” just right?
Make sure your soup is gently simmering (not boiling), then slowly drizzle the beaten eggs in a thin stream while stirring the soup in one direction. You’ll see feathery streaks form almost instantly—like magic!
Final Thoughts
I can’t wait for you to taste your own bowl of Vegetarian Hot and Sour Soup—bold, zippy, and deeply comforting. Whether you ladle it up on a chilly day or add it to your weekly menu, this warming favorite will quickly become a staple in your kitchen. Give it a try and let the flavors transport you right to your happy place!
Print
Vegetarian Hot and Sour Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Savor the bold flavors of this Vegetarian Hot and Sour Soup that combines tangy rice vinegar, spicy chili garlic sauce, and earthy mushrooms in a comforting broth.
Ingredients
Soup Base:
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger (minced)
- 2 garlic cloves (minced)
- 6 cups vegetable broth
- 1/2 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Add-Ins:
- 1 cup shiitake or cremini mushrooms (sliced)
- 1 block (14 ounces) firm tofu (drained and cut into thin strips)
- 1 medium carrot (julienned)
- 1/2 cup bamboo shoots (sliced)
- 2 eggs (lightly beaten, optional)
- 2 green onions (thinly sliced)
- 1/2 teaspoon white pepper
- Salt to taste
Instructions
- Sauté Aromatics: Heat oils in a pot, sauté ginger and garlic until fragrant.
- Build Soup: Add broth, vinegar, soy sauce, chili sauce. Stir in mushrooms, tofu, carrots, bamboo shoots. Simmer until tender.
- Thicken Soup: Mix cornstarch with water, stir into soup until slightly thickened.
- Finish: For egg ribbons, drizzle beaten eggs slowly while stirring. Season with white pepper, salt, and adjust chili sauce. Garnish with green onions.
Notes
- To make the soup vegan, omit eggs or use a vegan substitute.
- Enhance with bok choy, napa cabbage, or wood ear mushrooms.
- Adjust chili sauce for desired heat level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 4g
- Sodium: 860mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
