Vegetarian Authentic Chinese Hot and Sour Soup
Dive into a steaming bowl of *Vegetarian Authentic Chinese Hot and Sour Soup*, a plant-based twist on the classic comfort dish that’s bursting with bold, tangy, and savory flavors. Perfect for soup lovers, this recipe combines the umami richness of rehydrated shiitake mushrooms, tender cubes of tofu, and crisp bamboo shoots, all simmered in a flavorful base of seasoned vegetable broth. A dynamic balance of soy sauce, rice vinegar, and chili paste creates the signature hot-and-sour taste, while a touch of white pepper and sesame oil add aromatic depth. Ready in just 35 minutes, this wholesome soup is both quick to prepare and satisfying to the soul. Serve it as a warming appetizer or a light main dish, and enjoy a restaurant-quality experience right at home! Keywords: vegetarian hot and sour soup, authentic Chinese soup, plant-based comfort food, easy Chinese soup recipe.
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 8 oz extra-firm tofu
- 8 pieces dried shiitake mushrooms
- 1 cup bamboo shoots
- 1 medium carrot
- 4 stalks green onions
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 0.5 teaspoon white pepper
- 1 tablespoon chili paste
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 0.5 teaspoon salt
Instructions
Start by soaking the dried shiitake mushrooms in warm water for about 20 minutes until they are rehydrated. Once done, squeeze out the excess water, remove the stems, and thinly slice the mushroom caps.
While the mushrooms soak, dice the extra-firm tofu into small cubes and thinly slice the carrot and green onions.
In a large pot, bring the vegetable broth to a simmer over medium-high heat.
Add the sliced mushrooms, diced tofu, sliced bamboo shoots, and sliced carrot to the pot. Stir gently and allow these ingredients to cook for about 5 minutes.
Stir in the soy sauce, rice vinegar, white pepper, chili paste, sesame oil, sugar, and salt. Mix well to fully incorporate the flavors.
In a small bowl, mix the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the pot while stirring continuously to thicken the soup.
Reduce the heat to low and continue to cook for another 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
Finally, add the sliced green onions just before serving to retain their freshness and crispness.
Serve the hot and sour soup hot, garnish with additional green onions or a drizzle of sesame oil if desired.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 6872 mg | 299% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 39.1 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 30.8 mcg | 154% | |
| Calcium | 1864 mg | 143% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4901 mg | 104% | |
*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.
