Hot And Sour Soup Vegan Recipe

Hot and Sour Soup is a staple in Chinese cuisine, often served as a comforting appetizer or a full meal on its own. It’s one of those dishes that balances bold flavors, with the right combination of tangy, spicy, and savory notes that make it a go-to for those craving something both satisfying and flavorful. The beauty of Hot and Sour Soup lies in its versatility-whether you’re looking for something to warm you up on a chilly day or simply in the mood for an aromatic bowl of soup, it never disappoints.

Traditionally made with a meaty broth, the vegan version of Hot and Sour Soup has gained popularity due to increasing dietary preferences for plant-based meals. It’s still packed with depth and complexity, but the ingredients are all plant-based. This recipe swaps out the usual animal products for ingredients like mushrooms, tofu, and tamari (a gluten-free soy sauce) to create a rich, hearty, and flavorful dish that will leave you feeling full and satisfied. Ready to explore how to make this comforting dish at home? Let’s dive in!

This vegan Hot and Sour Soup is a simple yet aromatic recipe that’s rich in flavor and perfect for any occasion. Packed with vegetables, mushrooms, tofu, and a blend of seasonings, it offers the signature hot and sour notes without the need for any animal products. Plus, it’s customizable-so you can make it as spicy or as tangy as you like!

Ingredients Needed

For a well-balanced, vegan-friendly Hot and Sour Soup, you’ll need a variety of ingredients that come together to create a flavorful, aromatic base and a hearty texture. Here’s what you’ll need:

Mushrooms (shiitake, cremini, or white button) – Mushrooms are the star of the show here. They add an earthy flavor and a meaty texture that makes the soup feel hearty.
Tofu (firm or extra-firm) – Tofu takes on the flavors of the broth while providing a soft, slightly chewy texture.
Vegetable broth – This is your base liquid. A rich, well-seasoned vegetable broth gives the soup depth without being too overpowering.
Soy sauce or Tamari – Adds saltiness and umami to the broth. Tamari is a great gluten-free option if you need it.
Rice vinegar – The key to achieving the signature sour flavor that defines this soup.
Chili paste or chili flakes – For the heat. Depending on your spice tolerance, you can adjust the amount.
Ginger (fresh) – Ginger gives a warm, spicy kick to the soup and balances the sourness with its zest.
Garlic (fresh) – Garlic contributes a rich, aromatic depth to the flavor profile.
Bamboo shoots (optional) – A crunchy texture addition, but not mandatory. Some people love it for the added crunch.
Cornstarch – To thicken the soup and give it a nice, smooth texture.
Sesame oil – This brings a nutty, toasted flavor to the dish and a hint of richness.
Green onions (for garnish) – Adds a fresh, sharp bite on top.
Tofu skin or mushrooms (optional) – These can be added for extra texture if you want more variety.

Cooking Instructions

Making Hot and Sour Soup is easy and quick. You don’t need a lot of prep time, and the entire dish comes together in about 30-40 minutes. Here’s a step-by-step breakdown of the cooking process:

Prep The Ingredients
- Slice the mushrooms into thin strips or chop them into bite-sized pieces.
- Cut the tofu into cubes.
- Finely chop the garlic and ginger for maximum flavor release.
- Slice the bamboo shoots if you’re using them.
Make The Soup Base
- In a large pot, heat 1 tablespoon of sesame oil over medium heat.
- Add the ginger and garlic and sauté for 2-3 minutes, or until fragrant.
Cook The Mushrooms
- Add the sliced mushrooms to the pot and cook for about 5 minutes, or until they soften and release their juices.
Add The Liquid
- Pour in the vegetable broth and bring it to a simmer. You can use store-bought or homemade vegetable broth, just make sure it’s well-seasoned.
Season The Soup
- Add 2 tablespoons of soy sauce or tamari, 1-2 tablespoons of rice vinegar (depending on how sour you like it), and 1 tablespoon of chili paste (or chili flakes).
- Stir well to combine the flavors.
Add The Tofu
- Gently add the cubed tofu into the soup and let it simmer for 5 minutes so it absorbs all the flavors.
Thicken The Soup
- Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add this to the simmering soup while stirring continuously.
- Let the soup cook for an additional 5 minutes until it thickens.
Taste And Adjust
- Taste the soup and adjust the seasonings. Add more soy sauce for saltiness, vinegar for tang, or chili for heat.
Serve
- Ladle the soup into bowls, garnish with sliced green onions and any extra toppings you like (like chili oil, sesame seeds, or cilantro).

Ingredient Insights

Mushrooms: Mushrooms are rich in umami and offer a meaty texture that makes this vegan version just as hearty as the traditional meat-based one. They’re also a great source of vitamins and minerals, particularly vitamin D and potassium.
Tofu: Tofu is a fantastic plant-based protein that takes on the flavor of whatever it’s cooked with. In this soup, it adds creaminess and a soft texture that contrasts nicely with the crunch of the bamboo shoots and the mushrooms.
Rice Vinegar: This mild, slightly sweet vinegar balances the heat from the chili and the umami of the soy sauce, creating that perfect ’sour’ profile without being overpowering.
Cornstarch: This thickening agent is essential for giving the soup its signature velvety texture. Without it, the broth would be too thin, and the soup wouldn’t have that satisfying, comforting feel.
Chili Paste: Whether you use a jarred chili paste or chili flakes, this ingredient brings heat and depth to the soup. The spiciness is what sets this soup apart, so be sure to find the right balance for your spice tolerance.

Expert Tips

Customize the Heat: If you like your soup with a kick, feel free to add more chili paste or chili flakes. If you’re more sensitive to spice, start with a small amount and taste as you go.
Use a Good Broth: The flavor of your vegetable broth is key. A broth with a deep, rich flavor will elevate the soup. If you have time, make your own vegetable broth from scratch to really enhance the depth of flavor.
Add More Vegetables: You can add other veggies like bell peppers, carrots, or spinach to the soup for extra nutrition and flavor. Just make sure to slice them thinly so they cook quickly.
Make It Ahead: This soup tastes even better the next day as the flavors have had time to meld. It’s a great option for meal prep.
Garnish: Top your soup with sesame seeds, cilantro, or a drizzle of chili oil for added flavor and texture.

Recipe Variations

Spicy Mushroom Soup: If you’re a mushroom lover, load up your soup with a variety of mushrooms like enoki, oyster, or maitake for added texture and flavor.
Sichuan Style: For an authentic twist, add Sichuan peppercorns to create a numbing, tingling sensation in the soup. This is characteristic of Sichuan cuisine.
Noodles: Turn your soup into a complete meal by adding cooked rice noodles or udon noodles. This makes it heartier and more filling.
No Tofu: For a lighter version, skip the tofu and opt for more mushrooms or even some sliced, thinly shaved zucchini to replace the texture.
Coconut Hot and Sour Soup: Add a can of coconut milk to the soup base to introduce a creamy texture and a subtle sweetness that balances the tang and spice.

Final Words

Vegan Hot and Sour Soup is a flavorful, healthy dish that brings together rich textures and bold flavors. With its perfect blend of spicy, sour, and savory notes, it’s an ideal meal for anyone craving something delicious, comforting, and satisfying. Whether you’re vegan or not, this soup is sure to win over your taste buds and become a favorite go-to recipe. It’s versatile, easy to make, and can be tailored to your personal taste preferences.

Hot And Sour Soup Vegan Recipe