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Vegan Hot and Sour Soup

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Made with Tofu and a few veggies, this Vegan Hot and Sour Soup is the vegan version of the famous hot and sour soup served in Chinese restaurants. 

Vegan Hot and Sour Soup served in a white bowl.
Vegan Hot and Sour Soup

This Vegan Hot and Sour soup has a slight spicy kick from the chilis and pepper and is slightly sweet from the sugar. Perfect for the cold winters. I have not used any egg or chicken stock in this soup. It simply uses water. The soup can be done in 15-20 minutes and is a beginner’s recipe.

Ingredients used in Vegan Hot and Sour Soup

Mushrooms – Typically Shikate mushrooms are used, I have used Chestnut mushrooms. One can use button mushrooms too.

Carrots, Red pepper, and green onion/Scallion are the other veggies used. One can use vegetables of their choice. Try to use vegetables that have a crunch.

Tofu – I have used tofu for the protein content. Use firm tofu.

Cornstarch slurry – used to thicken the soup

Seasoning Ingredients

Dark soya sauce – Can be replaced with regular. Gluten-free can be replaced with Tamari sauce and it would be gluten-free.

White Vinegar – can be replaced with apple cider vinegar or rice vinegar.

Sesame oil, sugar, salt and pepper.

Red chili is used to give a kick to the soup. One can skip if required.

Water – can be replaced with vegetable or chicken stock.

Vegan Hot and Sour Soup served in a white bowl.

Vegan Hot and Sour Soup

Made with Tofu and a few veggies, this Vegan Hot and Sour Soup is the vegan version of the famous hot and sour soup served in Chinese restaurants.
5 from 1 vote
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Course: Main Course, Side Dish, Soup
Cuisine: Chinese
Keyword: Soup, Vegan, Winter Recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 77kcal
Author: Renu Agrawal-Dongre

Ingredients

  • 3-4 cups water
  • ½ cup 4-5 mushrooms chopped lengthwise
  • ½ cup Tofu cut lengthwise
  • ¼ cup carrots julienned or cut lengthwise
  • 1 bunch of green onions
  • ¼ cup of pepper/capsicum

Seasoning Ingredients

  • 1 teaspoon sesame oil
  • 2 teaspoon Dark soy sauce
  • ½ teaspoon Sugar
  • 1 tablespoon Vinegar
  • Salt
  • Black pepper powder as per taste
  • 2-3 red chili Optional

Cornstarch Slurry

  • 3 tablespoon cornstarch
  • ¼ cup water

Instructions

Preparation

  • Cut all the vegetables and keep them aside.
  • Cut the white potion of green onions and the greens separately and keep them separately.
  • In a bowl, add the cornstarch and water mix and keep it aside.
    3 tablespoon cornstarch

Making of Vegan Hot and Sour Soup

  • In a large bowl add water.
    3-4 cups water
  • Add soy sauce, sugar, and sesame oil and mix.
    2 teaspoon Dark soy sauce, ½ teaspoon Sugar, 1 teaspoon sesame oil
  • Let it come to a boil.
  • Once boiled, add the white part of green onions, mushrooms, carrots, and red chili pepper and simmer for 2-3 minutes.
    ½ cup, ¼ cup carrots julienned or cut lengthwise, 1 bunch of green onions, 2-3 red chili
  • Add tofu and let the mixture come to a boil.
    ½ cup Tofu cut lengthwise
  • Add pepper/capsicum (I add in last as they are done quickly).
    ¼ cup of pepper/capsicum
  • Let it again simmer for 1-2 minutes.
  • Now mix the cornstarch slurry and add it to the soup. (Remember to mix and add or else you will have the cornstarch sitting in the bowl)
  • When you add cornstarch to the soup, keep on stirring the soup until mixed thoroughly.
  • Now add the green part of green onions, white vinegar, salt, and black or white pepper.
    1 tablespoon Vinegar, Salt, Black pepper powder as per taste
  • Simmer for 2-3 minutes.
  • Switch off and serve.

Notes

  • Standard US-size cups are used.
  • Do buy 100% gluten-free corn starch.
  • Corn Starch can be skipped or replaced with rice flour or tapioca flour
  • For those who eat eggs, they can beat 1-2 eggs and add to the soup. While adding the eggs, swirl it to get the ribbony texture.
 
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Nutrition Facts
Vegan Hot and Sour Soup
Amount Per Serving
Calories 77 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 178mg8%
Potassium 140mg4%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 1615IU32%
Vitamin C 41mg50%
Calcium 49mg5%
Iron 1mg6%
* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Recipe Rating




Sneha Datar

Monday 15th of January 2024

Delicious vegan soup!

Mayuri Patel

Sunday 14th of January 2024

Love hot and sour soup. I usually make it with sweet corn and mushrooms. Like how you've added tofu, other veggies. Comforting for the cold season.

Renu Agrawal Dongre

Monday 15th of January 2024

Thank You

Karen @karenskitchenstories

Sunday 14th of January 2024

This looks so wonderful and just right for out colder weather right now.

Wendy

Sunday 14th of January 2024

A perfect recipe for a cold winter's day.