Vegan Authentic Chinese Hot and Sour Soup
Warm your soul with this **Vegan Authentic Chinese Hot and Sour Soup**, a plant-based take on the beloved Asian classic. Packed with fresh shiitake mushrooms, julienned carrots, crunchy bamboo shoots, and protein-rich tofu, this soup is a medley of satisfying textures and bold, tangy flavors. The secret to its irresistible taste lies in the harmonious blend of rice vinegar, soy sauce, and a hint of chili paste, creating the perfect balance of spicy and sour notes. Thickened with a silky cornstarch slurry and seasoned with aromatic garlic, ginger, and white pepper, this quick 35-minute recipe is perfect for a cozy dinner or when you’re craving restaurant-quality soup at home. Serve it piping hot and garnish with vibrant green onions and cilantro for a burst of freshness. Whether you’re vegan or simply looking for a healthy, flavorful dish, this hot and sour soup will leave you completely satisfied!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Sesame oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 cup Shiitake mushrooms, thinly sliced
- 1 Carrot, julienned
- 1 cup Bamboo shoots, julienned
- 6 cups Vegetable broth
- 3 tablespoons Rice vinegar
- 4 tablespoons Soy sauce
- 1 tablespoon Chili paste
- 1 cup Firm tofu, cut into thin strips
- 3 tablespoons Cornstarch
- 3 tablespoons Cold water
- 0.5 teaspoon White pepper
- 2 Green onions, chopped
- 2 tablespoons Cilantro, chopped
Instructions
In a large pot, heat sesame oil over medium heat.
Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant.
Add the sliced shiitake mushrooms, carrot, and bamboo shoots. Stir-fry for about 3-5 minutes until the vegetables are softened.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to a simmer and add rice vinegar, soy sauce, and chili paste. Stir well to combine.
Gently add the tofu strips into the simmering soup.
In a small bowl, mix cornstarch with cold water to create a slurry. Gradually pour the slurry into the soup while stirring consistently.
Continue to simmer the soup until it thickens slightly, about 2-3 minutes.
Season the soup with white pepper, adjusting the amount of vinegar and chili paste if needed based on taste preference.
Serve hot, garnished with chopped green onions and cilantro.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6196 mg | 269% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 45.1 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 461 mg | 35% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5629 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
