If you’re ready for something soul-warming, satisfyingly tangy, and a little spicy, then this Vegetarian Hot and Sour Soup will absolutely hit the spot. This comforting classic captures all the punchy flavors of your favorite restaurant bowl, but made easily at home—with just vegetables, tofu, and a few pantry staples. Each spoonful is loaded with fresh veggies, silky tofu, and that signature blend of heat and tang you crave. Whether you need a quick weeknight meal or something special to impress your friends, this Vegetarian Hot and Sour Soup is both a lifesaver and a showstopper!
Ingredients You’ll Need
The magic of Vegetarian Hot and Sour Soup lies in its simple, accessible ingredients—each one bringing its own special touch, from earthy mushrooms to zippy vinegar. You probably have most of these items in your kitchen already, and it takes only a handful of fresh produce to deliver rich, bold flavor.
- Vegetable broth: The savory base that gives the soup body and depth; try to use a low-sodium version for better control over seasoning.
- Soy sauce: Adds unmistakable umami and beautiful color—feel free to use low-sodium if preferred.
- Rice vinegar: Gives the soup its signature tang and brightness; this is what wakes up the flavors!
- Chili garlic sauce: The spicy heart of the soup—adjust more or less depending on your heat tolerance.
- Sesame oil: Just a touch infuses the soup with nutty aroma and classic Asian flair.
- Ground white pepper: Brings sharp, citrusy warmth distinctive to hot and sour soup.
- Cornstarch slurry: Thickens the soup for a silky, satisfying texture.
- Shiitake or button mushrooms: Adds earthiness and chew, elevating texture and flavor.
- Julienned carrots: A pop of color and a subtle sweetness to balance the heat.
- Bamboo shoots: Classic in hot and sour soup; they offer a lovely crunch and unique mild flavor.
- Firm tofu: Provides protein and soaks up all those tangy, spicy flavors while keeping the soup light.
- Green onions: Essential for freshness and garnish; sprinkle some on the top for an instant flavor boost.
- Egg (optional): Traditional but not necessary—skip for a vegan soup, or add for silky, delicate ribbons.
- Salt to taste: Lets you fine-tune the seasoning exactly how you like it.
How to Make Vegetarian Hot and Sour Soup
Step 1: Build the Flavorful Broth
Start by grabbing a large pot and combining your vegetable broth, soy sauce, rice vinegar, chili garlic sauce, sesame oil, and ground white pepper. This blend instantly fills your kitchen with the savory, tangy aroma you expect from a classic hot and sour soup. Bring everything to a lively boil over medium heat—this is where the flavors start to mingle and deepen.
Step 2: Add Your Veggies and Tofu
Once that simmering pot is fragrant, slide in your mushrooms, carrots, bamboo shoots, and tofu strips. Reduce the heat a bit and let the mixture cook for about 5 to 7 minutes. You’ll see the mushrooms soften and the carrots turn beautifully tender while the tofu soaks in all that flavor. The bamboo shoots hold their delightful crunch!
Step 3: Thicken the Soup
Now, it’s time for that classic restaurant-style thickness. Slowly stir in your cornstarch slurry—just a quick blend of cornstarch and water. Let the soup simmer for another minute or two as it transforms into a slightly thick, gorgeously glossy broth. You’ll notice it coats your spoon perfectly.
Step 4: Swirl in the Egg (Optional)
If you enjoy those delicate egg ribbons, gently drizzle a beaten egg into the hot soup while stirring slowly in a circular motion. Watch as silky threads form almost instantly—this is a traditional touch, but feel free to skip it for a vegan version. The soup is now looking and smelling irresistible!
Step 5: Taste and Garnish
Remove the pot from heat and give your Vegetarian Hot and Sour Soup a quick taste. This is where you adjust: a dash more soy sauce for savoriness, a splash more vinegar for zip, or just a pinch of salt. Ladle the steamy soup into bowls and shower over sliced green onions for final brightness and crunch.
How to Serve Vegetarian Hot and Sour Soup
Garnishes
The finishing touches make this soup extra special! Scatter plenty of fresh green onions on top—these add sharpness and color. If you want a pop of heat, a drizzle more chili garlic sauce (or a pinch of crushed red pepper) can set individual bowls apart. For a fun crunch, try floating a handful of fried wonton strips or even toasted sesame seeds on each serving.
Side Dishes
Vegetarian Hot and Sour Soup is pure comfort all on its own, but pairing it with other sides turns it into a memorable meal. Steamed jasmine or brown rice is always a hit, ready to soak up any extra broth. Consider serving with veggie spring rolls or a plate of stir-fried greens. Lightly pan-fried dumplings also make a dreamy partner—dippable and delicious!
Creative Ways to Present
If you want to impress, ladle the soup into individual bowls and garnish right at the table for that dramatic reveal of steam and color. Hosting a dinner? Serve the soup in small cups or mugs as an appetizer for a cozy Asian-inspired gathering. For an elegant lunch, fill mini bowls and arrange them on a tray with a selection of toppings—everyone can personalize their own Vegetarian Hot and Sour Soup experience!
Make Ahead and Storage
Storing Leftovers
Leftover Vegetarian Hot and Sour Soup keeps surprisingly well! Allow the soup to cool to room temperature, then transfer it into airtight containers. It will stay fresh and flavorful in the refrigerator for 3 to 4 days. You might notice the flavors deepen a little more after a night in the fridge—a bonus for make-ahead meal planners.
Freezing
The soup can be frozen, but be mindful that tofu and veggies might change texture slightly after thawing. To freeze, let the soup cool completely, portion it into freezer-safe containers or zip-top bags, and freeze for up to 2 months. For the best results, hold off on adding the optional egg until reheating after freezing.
Reheating
Reheating is a breeze: simply pour the soup into a pot and warm gently over medium heat until hot, stirring occasionally. If the soup has thickened a bit too much in the fridge, just add a splash of water or vegetable broth to loosen it up. Give it a taste and top up with a sprinkle of fresh green onions or an extra dash of vinegar before serving!
FAQs
Is Vegetarian Hot and Sour Soup gluten-free?
It can be! Just swap the regular soy sauce for a gluten-free version or tamari. Double check other ingredients—like chili garlic sauce—to be sure there are no sneaky gluten additives for a completely gluten-free bowl.
Can I make this soup completely vegan?
Absolutely. Simply leave out the egg—your Vegetarian Hot and Sour Soup will still have all that hearty texture and flavor. Every other ingredient is naturally plant-based, making this recipe a vegan delight.
What protein options can I use besides tofu?
While tofu is classic and absorbs the soup’s flavors beautifully, you could also use tempeh, edamame, or even add a handful of cooked, shredded jackfruit for a different twist. All keep the protein up while staying vegetarian.
How spicy is this soup?
The heat level is entirely customizable. If you love things fiery, add extra chili garlic sauce or a diced chili. For a milder version, scale back the chili sauce and let guests add more heat to their own bowls when serving.
What if I can’t find bamboo shoots?
No worries—they add authentic crunch but aren’t a dealbreaker. Try sliced water chestnuts for a similar texture, or leave them out completely. The soup will still be delicious and satisfying!
Final Thoughts
There’s something genuinely joyful about making a pot of Vegetarian Hot and Sour Soup from scratch—the balance of tangy, spicy, and savory all in one spoonful is pure magic. If you’re looking for a flavorful, quick-to-make soup that’s as comforting as it is exciting, don’t hesitate to give this recipe a go. I can’t wait for you to taste how easy homemade can be!
Print
Vegetarian Hot and Sour Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Vegetarian Hot and Sour Soup is a flavorful and comforting Asian-inspired dish that is perfect for a light meal. Packed with tofu, vegetables, and a spicy-sour broth, it’s a satisfying and healthy choice for any time of the year.
Ingredients
Broth:
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Soup Ingredients:
- 1/2 cup sliced shiitake or button mushrooms
- 1/2 cup julienned carrots
- 1/2 cup bamboo shoots (sliced)
- 1/2 block firm tofu (cut into thin strips)
- 2 green onions (sliced)
- 1 egg (optional – omit for vegan version)
- Salt to taste
Instructions
- In a large pot, combine vegetable broth, soy sauce, rice vinegar, chili garlic sauce, sesame oil, and white pepper. Bring to a boil over medium heat.
- Add mushrooms, carrots, bamboo shoots, and tofu. Reduce heat and simmer for 5–7 minutes until vegetables are tender.
- Stir in the cornstarch slurry and cook for 1–2 minutes until the soup slightly thickens.
- If using an egg, slowly drizzle the beaten egg into the soup while stirring gently to create egg ribbons.
- Remove from heat and taste for seasoning. Adjust with additional soy sauce, vinegar, or salt as needed.
- Garnish with sliced green onions before serving.
Notes
- For a richer flavor, add a splash of mushroom soy sauce or a pinch of sugar to balance the heat and sourness.
- Use extra chili garlic sauce if you prefer more spice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 3g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
