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
Scale
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
