Vegetarian Hot and Sour Soup

Hot and sour soup is our favorite when we go out for Chinese. It’s one of the easiest soups to make ever!

Hot and Sour Soup with spring rolls and edamame on a white plate.

This soup can be tailored to fit your taste. My daughter has been a pescatarian for over a year now.  Much to my dismay.

She was suffering from a head cold and requested Hot and Sour Soup.

Why You’ll Love this

This vegetarian hot and sour soup comes together in under 30 minutes. It’s meat-free with loads of umami flavor!

Key Ingredients

  • Liquids – To keep this hot and sour soup vegetarian we use vegetable stock. But this soup is also really flavor using chicken stock for those who aren’t vegetarian.
  • Vegetables – Dried shitake mushrooms, fresh cremini mushrooms, and firm tofu.
  • Seasonings – Garlic, ginger, rice vinegar, sriracha, soy sauce, and white pepper.
  • Eggs – These are drizzled in at the end for the egg ribbons in hot and sour soup.

Tips

  • Be aware that white pepper is much stronger than black pepper. It’s what is used for the peppery heat.
  • If you are vegan just omit the eggs.
  • Use firm or extra firm tofu, it holds up better in this easy hot and sour soup.
  • Feel free to add more vegetables. You can add bok choy, napa cabbage, shredded carrots, baby corn, or sprouts.
Shiitake mushrooms soaking in hot water.

How to Make Vegetarian Hot and Sour Soup

If you use dried shiitake mushrooms, be sure to soak them according to the package directions.  We can never find fresh shiitakes in our area, and very rarely dried.  I finally found them at Sprout’s and snagged a few packages.

Mushrooms, bamboo shoots, tofu, garlic, ginger on black plate.

The most time-consuming part of this recipe is prepping the ingredients. The cooking time is only about 10 minutes.

Hot and Sour Soup in a large pot.

Combine the vegetable stock (or vegetable broth), mushrooms, bamboo shoots, firm tofu, garlic, ginger, rice vinegar, sriracha (chili garlic sauce), soy sauce, and sugar in a large saucepan over medium-high heat.

Bring to a boil then reduce the heat and simmer for 5 minutes.

Hot and Sour Soup in white bowl garnished with chopped green onions.

Mix in the cornstarch slurry, and simmer until it thickens.  

Slowly pour the eggs in while stirring constantly. Mix in the sesame oil, white pepper, and green onions, and remove from heat.

Serve and enjoy this light and flavorful hot and sour soup.  

Spice up your individual bowls with more sesame oil, sriracha, and soy sauce. Some people in our house like it spicier than others. And I adore sesame oil, so I add extra to my bowl.

Storing

Let the veg hot and sour soup cool to room temperature. Place in an air-tight container and store in the refrigerator for up to 4 days.

Freezing

I don’t recommend freezing this soup. The tofu and eggs will lose texture during freezing.

More Vegetarian Soup Recipes

Hot and Sour Soup with spring rolls and edamame on a white plate.

Hot and Sour Soup Recipe

Hot and Sour Soup that's so quick and easy you'll never order out again! 
4.25 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: Asian
Keyword: Gluten-Free, hot and sour, soup, Vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 200kcal
Author: Leigh Harris

Ingredients
 

  • 6 cups vegetable stock (or chicken stock)
  • 1 ounce shiitake mushrooms, thinly sliced
  • 4 ounces Cremini mushrooms or button, thinly sliced
  • 8 ounces bamboo shoots, drained and thinly sliced (1 can)
  • 8 ounces firm tofu, drained and sliced into 1/4-inch strips
  • 1 clove garlic, grated
  • 1 1/2 teaspoon ginger, grated
  • 1/4 cup rice vinegar
  • 1 tablespoon sriracha
  • 5 tablespoons soy sauce
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 2 large eggs, lightly beaten
  • 2 teaspoons toasted sesame seed oil
  • 1 teaspoon white pepper (or black pepper)
  • 4 green onions, diced (green tops only)

Instructions

  • Bring the stock, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegar, sriracha and soy sauce to a boil in a large saucepan over medium-high heat, reduce the heat and simmer for 5 minutes.
  • Mix in the cornstarch and water mixture and simmer until the soup thickens a little, about 2 minutes.
  • Slowly pour in the beaten eggs in a thin stream while stirring the soup constantly.
  • Mix in the sesame oil, white pepper, and green onions, remove from heat and enjoy!

Notes

My husband and I enjoy this soup much better with chicken stock.

Nutrition

Calories: 200kcal | Carbohydrates: 21g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 2805mg | Potassium: 401mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1024IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 2mg

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8 Comments

  1. This looks wonderful. It’s getting pinned for later. My husband loves soup and will want this very soon. Thanks so much!!5 stars

  2. We can’t get enough of soup when the weather turns colder! Thanks for sharing your recipe! Pinning to share. Thanks for taking the time to link up with us this week on Brag About It!

  3. It’s delicious, and it tastes, smells and looks like food from a good Chinese restaurant (there are dozens in my area so I’d know!)

    NOTE: very, very spicy. I used 1/2 of the Sriracha and still my family couldn’t eat it and I struggled. Also, I used 1/2 of the vinegar and 1 tsp of ginger (instead of 1 1/2) since they both have very strong flavors and it was still great.5 stars

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