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–+ servings
Vegan Hot and Sour Soup

Hot and Sour Soup

A meatless take on the Chinese takeout classic, with silky tofu, textured soy, and rehydrated Asian mushrooms in a peppery, tangy broth. It comes together in about 35 minutes of active cooking, plus time to soak the dried mushrooms.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Choose Serving Size 6 +

Ingredients 

  • ¾ cup mixed Asian mushrooms dehydrated
  • 2 L hot water for soaking the mushrooms
  • 2 tablespoons rice vinegar
  • 1 teaspoon white pepper
  • 6 cups vegetable broth
  • 2 teaspoons ginger minced
  • 2 green onions chopped
  • 220 g tofu cut into cubes, lightly seasoned
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch
  • 100 g textured soy slices
  • 1 teaspoon salt
  • 2 eggs beaten (optional - skip for a vegan version)
  • 4 tablespoons coriander leaves
  • 1 teaspoon sesame oil

Instructions

  • Rinse the dried mushrooms. Place them in a bowl and cover with the hot water, letting them rehydrate for about an hour. Once softened, lift the mushrooms out of the water and slice them. Reserve 1 cup of the mushroom-soaking water.
  • In a small bowl, combine the rice vinegar and white pepper, then set aside.
  • In a large pot, add the vegetable broth, ginger, and green onions. Bring to a boil over high heat, then reduce to medium. Stir in the reserved mushroom-soaking water. Lower the heat and add the rehydrated mushrooms, soy sauce, and tofu.
  • In a separate small bowl, mix the cornstarch with 4 tablespoons of water to make a slurry. Slowly pour the slurry into the soup while stirring to thicken it. Season with soy sauce and salt, then simmer on low heat for 10-15 minutes.
  • If using, slowly pour the beaten eggs into the soup while stirring to form ribbons.
  • Remove the pot from the heat and stir in the vinegar and pepper mixture.
  • Serve the hot and sour soup garnished with fresh coriander leaves and a drizzle of sesame oil. Enjoy!

Notes

Skip the beaten eggs to keep this soup fully vegan. Leftovers keep in the fridge for up to 3 days; the broth thickens as it sits, so loosen it with a splash of water or broth when reheating.