Vegan Hot and Sour Soup
Glossy, tangy vegan hot and sour soup is loaded with tofu, mushrooms and veggies for a satisfying dish with all the flavour you’d expect from a Chinese restaurant
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This vegan hot and sour soup is based on the traditional Chinese soup, ubiquitous on takeaway and restaurant menus.
It’s a tangy, flavourful soup filled with mushrooms, tofu and vegetables, making it one of the healthier options for a takeaway-style meal.
This light but hearty broth is quick and simple to make and is packed with flavour.
The clear broth is thickened with cornflour, giving the soup a glossy finish that looks as good as it tastes.
Is Chinese hot and sour soup vegan?
Traditional hot and sour soup often contains egg, ribboned through the broth.
It can be hard to spot, as it can look a bit like cooked, shredded cabbage dispersed through the soup.
Some hot and sour soups may also use chicken stock, or even pork in the flavouring of the broth.
That’s why it’s ideal to make your own vegan hot and sour soup at home with easy vegan recipes like this one.
Hack this recipe:
Save even more prep time by using pre-made garlic purée. Use about a teaspoon to replace one clove of fresh garlic.
If you can’t get gold of shiitake mushrooms, you can substitute for any other kind of mushroom, or use a mixture for more variety.
Total Time: 20 minutes
Calories: 110
Servings: 5
Rating:
Nutritional information per serving:
Serving size
147g
calories
110
fat
7.8g
saturates
1.1g
carbs
6.7g
sugars
1.7g
fibre
2g
protein
7.1g
salt
2.2g
Total Time: 20 minutes
Calories: 110
Servings: 5
Ingredients
Method
Ingredients
(Servings: 5)
- 0.4 0.4 Tbsp sesame oil
- 0.2 0.2 clove garlic, puréed
- 30 30 g shiitake mushrooms
- 24 24 g tinned bamboo shoots (drained)
- 30 30 g bean sprouts
- 0.1 0.1 tsp dried chilli flakes
- 0.2 0.2 tsp ground ginger
- 0.4 0.4 Tbsp rice vinegar
- 0.6 0.6 Tbsp soy sauce
- 0.24 0.24 litre vegetable stock
- 0.6 0.6 Tbsp cornflour
- 0.6 0.6 Tbsp water
- 30 30 g firm tofu, cubed
- 0.4 0.4 spring onions, sliced
- A handful of coriander, chopped
Method
- Add the sesame oil, garlic, shiitake mushrooms, bamboo shoots, bean sprouts, dried chilli flakes and ground ginger and cook
for 3-4 minutes until softened. - Then add the rice vinegar, soy sauce and vegetable stock and bring to the boil. Once boiling, add the cornflour, mixed with the water. Stir and continue to boil for 1-2 minutes until thickened slightly.
- Add the tofu, spring onions and coriander to serve.
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