Vegetarian Hot and Sour Soup

Hot and Sour Soup - Better than take out! Fast, simple and packed with flavor.

Vegetarian Hot and Sour Soup

 

Hot and sour soup is our favorite when we go out for Chinese.   It’s one of the easiest soups to make ever! This soup can be tailored it to fit your taste.  My daughter has been a pescatarian for over a year now.  Much to my dismay. She was suffering from a head cold and requested Hot and Sour Soup.

Hot and Sour Soup - Better than take out! Fast, simple and packed with flavor.

If you use dried shiitake mushrooms be sure to soak them according to the package directions.  We can never find fresh shiitakes in our area and very rarely dried.  I finally found them at Sprout’s and snagged a few packages.

Hot and Sour Soup - Better than take out! Fast, simple and packed with flavor.

The most time-consuming part of this recipe is prepping the ingredients.  The cooking time is only about 10 minutes.

Hot and Sour Soup - Better than take out! Fast, simple and packed with flavor.

Combine the stock, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegar, chili sauce, soy sauce and sugar in a large saucepan over medium-high heat, bring to a boil then reduce the heat and simmer for 5 minutes.

Hot and Sour Soup - Better than take out! Fast, simple and packed with flavor.

Mix in the cornstarch and water slurry, simmer until it thickens.  Slowly pour the eggs in while stirring constantly. Mix in the sesame oil and top with green onions. Serve and enjoy.  Spice up your individual bowls with more sesame oil, sriracha and soy sauce. Some people in our house like it spicier than others. And I adore sesame oil, so I add extra to my bowl.

5.0 from 1 reviews
Hot and Sour Soup
 
Prep time
Cook time
Total time
 
Make hot and sour soup at home! It's so much better than take out and is super simple.
Author:
Recipe type: Soup
Cuisine: Chinese
Serves: 4-5 servings
Ingredients
  • 6 cups vegetable stock (or chicken stock)
  • 1-ounce shiitake mushrooms, thinly sliced
  • 4 ounces cremini mushrooms (or button), thinly sliced
  • 1 (8-ounce) can bamboo shoots, drained and thinly sliced
  • 8 ounces firm tofu, drained and sliced into ¼-inch strips
  • 1 clove garlic, grated
  • 1½ teaspoon ginger, grated
  • ¼ cup rice vinegar
  • 1 tablespoon sriracha
  • 5 tablespoons soy sauce
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 2 eggs, lightly beaten
  • 2 teaspoons toasted sesame seed oil
  • 1 teaspoon white pepper (or black pepper)
  • 4 green onions, sliced
Instructions
  1. Bring the stock, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegar, sriracha and soy sauce to a boil in a large saucepan over medium-high heat, reduce the heat and simmer for 5 minutes.
  2. Mix in the cornstarch and water mixture and simmer until the soup thickens a little, about 2 minutes.
  3. Slowly pour in the beaten eggs in a thin stream while stirring the soup constantly.
  4. Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!
Notes
My husband and I (the carnivores) enjoy this soup much better with chicken stock.
This recipe is so adjustable to your taste. Add in any kind of cooked meat, use any types of mushrooms. Adjust according to your liking!
 

hot and sour soup

 

Lori's Culinary Creations

 

Comments

  1. Reply

    I love soup, and I love that this is vegetarian! I can’t wait to try it out!

    1. Reply

      Thanks, Courtney!

  2. Reply

    This looks wonderful. It’s getting pinned for later. My husband loves soup and will want this very soon. Thanks so much!!

    1. Reply

      Thank you, Melissa! I hope he enjoys the recipe.

  3. Reply

    We can’t get enough of soup when the weather turns colder! Thanks for sharing your recipe! Pinning to share. Thanks for taking the time to link up with us this week on Brag About It!

    1. Reply

      Thanks for sharing, Laurie! 🙂

  4. Reply

    Yum! I love this soup! Just like Mr. Tony’s at Mandarin House!

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