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.
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
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
- 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
- 1 teaspoon sesame oil
- 2 teaspoon Dark soy sauce
- ½ teaspoon Sugar
- 1 tablespoon Vinegar
- Black pepper powder as per taste
- 2-3 red chili Optional
- 3 tablespoon cornstarch
- ¼ cup water
- 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.
- 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.
Sharing this with
Sunday Funday, where I asked my blogger friends to share Chinese Recipes. Check out the different recipes they have shared
- Dandan Noodles from Palatable Pastime
- Stir-Fried Beef and Broccoli from Karen’s Kitchen Stories
- Vegan Hot and Sour Soup from Cook with Renu
- General Tso’s Tofu from Culinary Cam
- Vegetable Stir Fry Noodles from Mayuri’s Jikoni
- Vegetarian Noodles In Light Soy Sauce from Sneha’s Recipe
- Stir-Fried Noodles with Chicken and Vegetables from Amy’s Cooking Adventures
- Ginger Venison with Baby Bok Choy from A Day in the Life on the Farm
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