This soup can be tailored 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.

Why You’ll Love this

This vegetarian hot and sour soup comes together in under 30 minutes. It’s meat-free with loads of umami flavor!

Key Ingredients

Liquids – To keep this hot and sour soup vegetarian we use vegetable stock. But this soup is also really flavor using chicken stock for those who aren’t vegetarian.Vegetables – Dried shitake mushrooms, fresh cremini mushrooms, and firm tofu.Seasonings – Garlic, ginger, rice vinegar, sriracha, soy sauce, and white pepper.Eggs – These are drizzled in at the end for the egg ribbons in hot and sour soup.

Tips

Be aware that white pepper is much stronger than black pepper. It’s what is used for the peppery heat.If you are vegan just omit the eggs.Use firm or extra firm tofu, it holds up better in this easy hot and sour soup.Feel free to add more vegetables. You can add bok choy, napa cabbage, shredded carrots, baby corn, or sprouts.

How to Make Vegetarian Hot and Sour Soup

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. The most time-consuming part of this recipe is prepping the ingredients. The cooking time is only about 10 minutes. Combine the vegetable stock (or vegetable broth), mushrooms, bamboo shoots, firm tofu, garlic, ginger, rice vinegar, sriracha (chili garlic 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. Mix in the cornstarch slurry, and simmer until it thickens.   Slowly pour the eggs in while stirring constantly. Mix in the sesame oil, white pepper, and green onions, and remove from heat. Serve and enjoy this light and flavorful hot and sour soup.   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.

More Vegetarian Soup Recipes

Root Vegetable SoupSlow Cooker Lentil Soup RecipeVegan Split Pea SoupVegetable Dumpling Soup