Vegetarian Hot and Sour Soup
Warm up with a bowl of savory and tangy vegetarian hot and sour soup—a comforting, plant-based take on the classic Chinese favorite! This vibrant soup is packed with flavors, featuring a delicate balance of heat from chili paste and zesty sourness from rice vinegar. Silken tofu, shiitake mushrooms, julienned carrots, and tender bamboo shoots combine for a hearty, nutrient-rich base, while a touch of sesame oil and white pepper adds aromatic depth. Thickened to perfection with a simple cornstarch slurry, this quick and easy recipe comes together in just 35 minutes, making it an ideal choice for weeknight dinners or appetizers. Garnished with fresh green onions, this vegan hot and sour soup is the perfect blend of healthy, comforting, and irresistible.
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 1 block Silken tofu
- 1 cup Shiitake mushrooms
- 1 medium (julienned) Carrot
- 1 cup Bamboo shoots
- 3 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 1 tablespoon Chili paste
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 0.5 teaspoons White pepper
- 1 teaspoon Sesame oil
- 2 stalks (thinly sliced) Green onions
Instructions
Drain and cut the silken tofu into small cubes. Set aside.
Rinse and thinly slice the shiitake mushrooms. Julienne the carrot if not already prepared.
In a large pot, bring the vegetable broth to a boil over medium-high heat.
Lower the heat to medium and add the mushrooms, carrot, and bamboo shoots to the pot. Simmer for 5 minutes.
Add the soy sauce, rice vinegar, chili paste, and white pepper to the pot. Stir well to combine.
In a small bowl, whisk together the cornstarch and water to form a slurry. Gradually pour this mixture into the soup while stirring constantly to avoid lumps. Allow the soup to thicken slightly, about 2–3 minutes.
Carefully add the silken tofu cubes into the pot and gently stir to avoid breaking them apart.
Simmer the soup for another 3 minutes, letting the flavors meld together.
Turn off the heat and stir in the sesame oil for additional flavor.
Ladle the soup into bowls and garnish with sliced green onions. Serve hot.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5579 mg | 243% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 32.2 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1499 mg | 115% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3691 mg | 79% | |
*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.
