Vegetarian Hot and Sour Soup
This comforting and flavorful vegetarian hot and sour soup balances a tangy and spicy broth with tender vegetables. It's a quick and satisfying meal perfect for a cozy lunch or light dinner.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 141 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 20 gdried shiitake mushroom, dried
- 200 gfirm tofu, pressed, cut into matchsticks
- 120 gbamboo shoot, drained, cut into matchsticks
- 1 pcscarrot, julienned
- 960 mlvegetable broth
- 60 mlrice vinegar
- 30 mlsoy sauce
- 5 mlsesame oil
- 1 tbspchili garlic sauce
- 0.5 tspwhite pepper, ground
- 2 tbspcornstarch
- 1 pcsegg, beaten(optional)
slurry
- 2 tbspwater
garnish
- 2 pcsscallion, sliced
Equipment
whisk · knife · cutting board · small bowl · large pot
The method
Step by step
- 1
Place the dried shiitake mushrooms in a small bowl, cover with hot water, and let them rehydrate for at least 15 minutes.
About 15 min
Cook’s note: You can also rehydrate them in cold water for a longer period, like an hour or two, for a richer mushroom flavor.
- 2
Once softened, remove the mushrooms from the water, squeeze out excess liquid, discard the stems, and thinly slice the caps.
About 3 min
Cook’s note: Save the mushroom soaking liquid and add it to the broth for extra umami, straining it first to remove any grit.
- 3
In a large pot or Dutch oven, combine the vegetable broth, rice vinegar, soy sauce, chili garlic sauce, and white pepper.
About 1 min
- 4
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
About 3 min
- 5
Add the sliced shiitake mushrooms, firm tofu, bamboo shoots, and carrot to the simmering broth.
About 1 min
- 6
Simmer for 5-7 minutes, allowing the vegetables to cook through and flavors to meld.
About 7 min
- 7
In a small bowl, whisk together the cornstarch and water to create a smooth slurry.
About 1 min
Cook’s note: Ensure there are no lumps in the slurry for a smooth soup consistency.
- 8
Gradually stir the cornstarch slurry into the simmering soup until it thickens to your desired consistency.
About 2 min
Cook’s note: Add the slurry slowly and stir continuously to prevent clumping.
- 9
If using, slowly drizzle the beaten egg into the soup while stirring constantly with a fork or chopsticks to create thin strands of egg flower.
About 1 min
Cook’s note: Stirring slowly creates finer egg strands, while adding it quickly results in larger pieces.
- 10
Stir in the sesame oil.
Cook’s note: Adding sesame oil at the end preserves its delicate flavor.
- 11
Taste and adjust seasonings as needed, adding more rice vinegar for tang, soy sauce for saltiness, or chili garlic sauce for heat.
About 1 min
- 12
Ladle the hot and sour soup into bowls and garnish with sliced scallions before serving.
About 1 min
Per serving
Nutrition
- Calories
- 141.4kcal
- Protein
- 8.6g
- Carbs
- 14.8g
- Fat
- 5.7g
- Fibre
- 2.3g
- Sugar
- 3.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water or broth if it has thickened too much.
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