I wrote a Tofu Vegetable Soup that brings silken tofu and crisp vegetables together in a vegetable broth flavored with soy sauce, rice vinegar and a touch of chili sauce.

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I never thought a bowl could change my evening, but this Vegetarian Chinese Hot And Sour Soup did. Tofu and vegetables are bathed in a rich vegetable broth, brightened by rice vinegar and rounded with soy sauce and a hit of chili garlic sauce, while shiitake mushrooms add that chewy surprise you cant quite put your finger on.

I kept thinking this was part pantry rescue part small kitchen experiment, the kind of Asian Soup Vegetarian bowl that makes you curious about every next spoonful. If you like tang, texture and a little fire this Tofu Vegetable Soup will keep you coming back.

Ingredients

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Tofu: plant protein, adds silkiness and keeps soup filling without meat
Shiitake mushrooms: meaty umami, good fiber, boosts savory depth and richness
Rice vinegar: gives clean sour brightness, cuts richness, low calories
Light soy sauce: salty umami, adds savory, contains sodium so taste first
Bamboo shoots: crunchy, low calorie, adds texture and subtle sweetness
Scallions: fresh green bite, some fiber, aromatic lift at end
Ginger: zesty heat and warmth, aids digestion, brightens the whole bowl
Cornstarch: thickens soup for silky mouthfeel, just needs a slurry
Toasted sesame oil: tiny bit goes far you know, adds nutty aroma and richness

Ingredient Quantities

6 cups vegetable broth, low sodium

14 oz firm tofu, drained and cubed

1 cup shiitake mushrooms, sliced (or 1/2 cup dried, rehydrated)

1/2 cup wood ear mushrooms, rehydrated, rough chopped (optional)

1/2 cup canned bamboo shoots, julienned, drained

1 small carrot, julienned or thinly sliced

1 cup napa cabbage, thinly sliced

3 scallions, sliced (white and green parts separated if you want)

2 cloves garlic, minced

1 tbsp fresh ginger, minced

3 tbsp light soy sauce

3 tbsp rice vinegar

1 tbsp chili garlic sauce or sambal oelek, more if you like it spicy

1 tsp sugar

1/2 tsp ground white pepper

2 tbsp cornstarch

3 tbsp cold water (for slurry)

1 tsp toasted sesame oil

salt to taste

How to Make this

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1. If you have dried shiitake or wood ear mushrooms, soak them in warm water for 20 to 30 minutes, drain, squeeze out excess water and slice or rough chop; if you used the soaking liquid, strain it through a fine sieve and save a little to boost flavor, otherwise just use plain vegetable broth.

2. Pour 6 cups low sodium vegetable broth into a large pot and bring to a gentle simmer over medium heat.

3. Add minced garlic and minced ginger to the simmering broth and let them bubble for about 30 seconds so they wake up and become fragrant.

4. Add sliced shiitake, wood ear (if using), julienned bamboo shoots, carrot, and the white parts of the scallions, stir and simmer 3 to 4 minutes until the vegetables start to soften.

5. Stir in 3 tablespoons light soy sauce, 3 tablespoons rice vinegar, 1 tablespoon chili garlic sauce or sambal oelek, 1 teaspoon sugar and 1/2 teaspoon ground white pepper, taste and adjust if you want it tangier or hotter.

6. Gently add the drained, cubed firm tofu and 1 cup thinly sliced napa cabbage, simmer 2 to 3 minutes more so the tofu warms through and the cabbage wilts but stays tender.

7. In a small bowl whisk 2 tablespoons cornstarch with 3 tablespoons cold water to make a slurry, then slowly pour the slurry into the bubbling soup while stirring, let it simmer 1 to 2 minutes until the broth thickens slightly.

8. Turn off the heat, stir in 1 teaspoon toasted sesame oil, add the green parts of the scallions, season with salt to taste and another quick splash of rice vinegar or chili sauce if you want more kick, serve hot.

Equipment Needed

1. Large pot (6 qt or similar) for simmering the soup
2. Chef’s knife for slicing mushrooms, cabbage and scallions
3. Cutting board — keep one wet veg only if you want to be safe
4. Measuring cups and spoons for broth, soy, vinegar etc
5. Fine mesh sieve or strainer to drain rehydrated mushrooms and save soaking liquid
6. Small bowl and a whisk or fork to mix the cornstarch slurry
7. Wooden spoon or heatproof spatula for stirring gently
8. Ladle and soup bowls for serving (plus chopsticks or spoons to eat)

FAQ

Can I use other mushrooms if I dont have shiitake? Yes, you can swap in cremini, button, or oyster mushrooms, but shiitake give the best deep umami flavor; if using dried shiitake rehydrate and save the soaking liquid for extra flavor.

How do I make this gluten free? Use tamari or coconut aminos instead of light soy sauce, check your chili garlic sauce and bamboo shoots for hidden gluten, and the cornstarch is already gluten free so that part is fine.

How do I get the right thickness without lumps? Mix the cornstarch with cold water to make a smooth slurry, slowly pour it into the simmering soup while stirring, let it bubble for 30 to 60 seconds to activate then reduce heat, dont boil it for too long or the cornstarch can break down.

Can I make it ahead and how long will it keep? Yes, store in an airtight container in the fridge for 3 to 4 days; the soup may thin as it cools so gently reheat and whisk in a little fresh slurry if you want to thicken it back up.

How do I adjust the sour and spicy balance? Add rice vinegar a little at a time near the end for bright sourness, and increase chili garlic sauce or sambal for heat; white pepper adds background heat too, so taste as you go, a little sugar will soften sharpness.

Can I add egg or make it vegan? To keep it vegan dont add egg and use plant based broth, tofu is already the protein; if youre okay with eggs, slowly drizzle a beaten egg into hot soup while stirring for the classic silky ribbon texture.

Vegetarian Chinese Hot And Sour Soup Recipe Substitutions and Variations

Firm tofu -> Tempeh (same weight). Slice and pan fry a few minutes each side so it holds up better in the soup, or try seitan if you want a chewier, meatier bite.
Shiitake mushrooms -> Cremini or button mushrooms (use about the same volume). If you normally use dried shiitake, dried porcini works great for extra umami; just rehydrate and save the soaking liquid.
Rice vinegar -> Apple cider vinegar or white wine vinegar (1:1 swap). If it tastes a little sharp, stir in a pinch of sugar to mellow it out.
Cornstarch slurry -> Arrowroot or tapioca starch (use same proportions). If you only have all purpose flour, mix 2 tbsp flour with 4 tbsp cold water and cook a bit longer so the raw taste cooks out.

Pro Tips

1) Press or treat the tofu so it holds up. Wrap it in paper towels or a clean dish towel and put something heavy on top for 15 to 30 minutes, or freeze then thaw for a chewier texture. If you want a bit of bite, toss the cubes in a little cornstarch and pan fry them fast until edges get golden, then add to the soup at the end. Don’t skip drying it or it’ll water down the broth.

2) If you use dried mushrooms save and strain the soaking liquid, it’s full of umami. But don’t dump it straight in unless you’ve removed grit, simmer it a few minutes to clarify, or reduce it a bit first so it doesn’t taste weak. Also squeeze rehydrated mushrooms well before slicing so they don’t make the soup soggy.

3) Make the slurry lump free and predictable. Stir the cornstarch into cold water until totally smooth, then whisk a spoonful of hot broth into that mix before adding back to the pot, pour it in slowly while stirring. Keep the soup at a gentle simmer, not a furious boil, because too much heat can break the glossy finish. If it gets too thick when cool, thin with hot broth or water, it loosens up.

4) Taste and balance at the end, but be careful with acid and salt. Add soy and vinegar little by little, because tofu and cooling will hide salt and chile differently the next day. Finish off off-heat with toasted sesame oil and the green scallions for fresh aroma, and if you plan leftovers remember the tofu will soak up flavors overnight so check seasoning again before serving.

Vegetarian Chinese Hot And Sour Soup Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I wrote a Tofu Vegetable Soup that brings silken tofu and crisp vegetables together in a vegetable broth flavored with soy sauce, rice vinegar and a touch of chili sauce.

Servings

servings

Calories

150

kcal

Equipment: 1. Large pot (6 qt or similar) for simmering the soup
2. Chef’s knife for slicing mushrooms, cabbage and scallions
3. Cutting board — keep one wet veg only if you want to be safe
4. Measuring cups and spoons for broth, soy, vinegar etc
5. Fine mesh sieve or strainer to drain rehydrated mushrooms and save soaking liquid
6. Small bowl and a whisk or fork to mix the cornstarch slurry
7. Wooden spoon or heatproof spatula for stirring gently
8. Ladle and soup bowls for serving (plus chopsticks or spoons to eat)

Ingredients

6 cups vegetable broth, low sodium
14 oz firm tofu, drained and cubed
1 cup shiitake mushrooms, sliced (or 1/2 cup dried, rehydrated)
1/2 cup wood ear mushrooms, rehydrated, rough chopped (optional)
1/2 cup canned bamboo shoots, julienned, drained
1 small carrot, julienned or thinly sliced
1 cup napa cabbage, thinly sliced
3 scallions, sliced (white and green parts separated if you want)
2 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp light soy sauce
3 tbsp rice vinegar
1 tbsp chili garlic sauce or sambal oelek, more if you like it spicy
1 tsp sugar
1/2 tsp ground white pepper
2 tbsp cornstarch
3 tbsp cold water (for slurry)
1 tsp toasted sesame oil
salt to taste

Directions

If you have dried shiitake or wood ear mushrooms, soak them in warm water for 20 to 30 minutes, drain, squeeze out excess water and slice or rough chop; if you used the soaking liquid, strain it through a fine sieve and save a little to boost flavor, otherwise just use plain vegetable broth.
Pour 6 cups low sodium vegetable broth into a large pot and bring to a gentle simmer over medium heat.
Add minced garlic and minced ginger to the simmering broth and let them bubble for about 30 seconds so they wake up and become fragrant.
Add sliced shiitake, wood ear (if using), julienned bamboo shoots, carrot, and the white parts of the scallions, stir and simmer 3 to 4 minutes until the vegetables start to soften.
Stir in 3 tablespoons light soy sauce, 3 tablespoons rice vinegar, 1 tablespoon chili garlic sauce or sambal oelek, 1 teaspoon sugar and 1/2 teaspoon ground white pepper, taste and adjust if you want it tangier or hotter.
Gently add the drained, cubed firm tofu and 1 cup thinly sliced napa cabbage, simmer 2 to 3 minutes more so the tofu warms through and the cabbage wilts but stays tender.
In a small bowl whisk 2 tablespoons cornstarch with 3 tablespoons cold water to make a slurry, then slowly pour the slurry into the bubbling soup while stirring, let it simmer 1 to 2 minutes until the broth thickens slightly.
Turn off the heat, stir in 1 teaspoon toasted sesame oil, add the green parts of the scallions, season with salt to taste and another quick splash of rice vinegar or chili sauce if you want more kick, serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.