LunchMain CourseSoup

Vegetarian Hot and Sour Soup

Name: Vegetarian Hot and Sour Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 20 g dried shiitake mushroom dried; 200 g firm tofu pressed, cut into matchsticks; 120 g bamboo shoot drained, cut into matchsticks; 1 pcs carrot julienned; 960 ml vegetable broth; 60 ml rice vinegar; 30 ml soy sauce; 5 ml sesame oil; 1 tbsp chili garlic sauce; 0.5 tsp white pepper ground; 2 tbsp cornstarch; 2 tbsp water; 1 pcs egg beaten (optional); 2 pcs scallion sliced

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

Vegetarian

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

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

68%Score

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

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

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.