A comforting, spicy, and tangy soup packed with tofu, mushrooms, and vegetables. This Vegan Hot and Sour Soup take on the classic Chinese restaurant favorite brings deep umami flavor, balanced heat, and a refreshing tang — perfect for chilly days or when I’m craving something bold and nourishing.
Why You’ll Love This Recipe
I love how this soup delivers the perfect balance of flavors — spicy, sour, and savory — all in one warm bowl. It’s hearty enough to stand on its own as a light meal but also makes a great starter. I appreciate that it’s completely plant-based and comes together quickly with simple pantry ingredients. Plus, it’s naturally gluten-free if I use tamari instead of soy sauce, and I can easily adjust the spice level to my liking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 cups vegetable broth
1 cup shiitake mushrooms, sliced
1 cup bamboo shoots, sliced
1/2 cup carrots, julienned
1/2 block firm tofu, cut into small cubes
3 tablespoons rice vinegar
1 tablespoon chili paste (adjust to taste)
1 tablespoon sesame oil
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon ground white pepper
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, chopped (for garnish)
Fresh cilantro, chopped (optional garnish)
Directions
In a large pot, I heat sesame oil over medium heat. I add the ginger and garlic and sauté for about 1 minute until fragrant.
Next I add the mushrooms, bamboo shoots, and carrots, cooking for 3–4 minutes while stirring occasionally.
I pour in the vegetable broth and bring it to a boil. Then I reduce the heat and let it simmer for 10 minutes.
Then I stir in the soy sauce, rice vinegar, chili paste, and white pepper, adjusting the seasoning to taste.
I add the tofu cubes and let the soup simmer gently for another 5 minutes.
I slowly pour in the cornstarch slurry while stirring until the soup thickens slightly.
Once it’s done, I remove it from the heat, garnish with green onions and cilantro, and serve it hot.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 160 kcal per serving
Variations
I like to change things up sometimes by adding napa cabbage or baby bok choy for extra greens. If I want a smokier flavor, I’ll mix in a dash of chili oil or a spoonful of hoisin sauce. For added protein, I occasionally use tempeh instead of tofu. If I prefer a thicker consistency, I simply add a bit more cornstarch slurry.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. When I reheat it on the stove over medium heat, I like to stir occasionally to keep the texture smooth. If it thickens too much, I add a splash of broth or water to loosen it up. This soup also freezes well for up to 2 months; I just thaw it overnight in the fridge before reheating.
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FAQs
Can I use other mushrooms besides shiitake?
Yes, I often use cremini or button mushrooms if I don’t have shiitake. They still give a nice earthy flavor, though shiitake provides the deepest umami.
How do I make this soup less spicy?
I simply reduce the amount of chili paste or replace it with a mild chili sauce. I can also add a touch more vinegar to balance the flavors without increasing heat.
Can I make this recipe oil-free?
Yes, I can skip the sesame oil and sauté the aromatics in a bit of vegetable broth or water instead. I might miss some of the nutty flavor, but it’s still delicious.
What type of tofu works best?
I prefer firm or extra-firm tofu because it holds its shape well in the hot broth. Silken tofu can be used for a softer texture, but I handle it gently to avoid breaking it apart.
Can I add noodles to make it more filling?
Absolutely! I sometimes add rice noodles or glass noodles to turn this soup into a complete meal. I just cook the noodles separately and add them before serving.
Conclusion
This Vegan Hot and Sour Soup has become one of my go-to comfort dishes whenever I crave something warm, zesty, and nourishing. I love how quickly it comes together and how customizable it is — spicy, sour, hearty, or light. Whether it’s a cozy night in or a refreshing meal prep option, this soup never fails to satisfy.
📖 Recipe:
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Vegan Hot and Sour Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A comforting, spicy, and tangy vegan hot and sour soup made with tofu, mushrooms, and vegetables. This plant-based version of the classic Chinese soup delivers bold umami flavor, heat, and tanginess in every nourishing bowl.
Ingredients
6 cups vegetable broth
1 cup shiitake mushrooms, sliced
1 cup bamboo shoots, sliced
1/2 cup carrots, julienned
1/2 block firm tofu, cut into small cubes
3 tablespoons rice vinegar
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon chili paste (adjust to taste)
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon ground white pepper
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
2 green onions, chopped (for garnish)
Fresh cilantro, chopped (optional garnish)
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add grated ginger and minced garlic, and sauté for about 1 minute until fragrant.
- Add mushrooms, bamboo shoots, and carrots. Cook for 3–4 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in soy sauce, rice vinegar, chili paste, and ground white pepper. Adjust seasoning to taste.
- Add tofu cubes and simmer gently for 5 more minutes.
- Slowly pour in the cornstarch slurry while stirring until the soup thickens slightly.
- Remove from heat, garnish with green onions and optional cilantro, and serve hot.
Notes
Use tamari instead of soy sauce for a gluten-free version.
Add napa cabbage or bok choy for extra greens.
Replace tofu with tempeh for a protein-rich variation.
Use chili oil or hoisin sauce for a smokier flavor.
Add more cornstarch slurry for a thicker soup.
To make it oil-free, sauté aromatics in vegetable broth instead of sesame oil.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Reheat gently on the stove and add a splash of broth if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 4g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
