If you are craving a bowl of comfort that perfectly balances tangy heat and savory depth, this Vegetarian Hot and Sour Soup Recipe is an absolute must-try. Bursting with vibrant vegetables and layered with bold flavors, it delivers all the joy and warmth you expect from a classic hot and sour soup—without a hint of meat. Whether you are a vegetarian or simply love savoring hearty, vegetable-packed dishes, this recipe is a delightful way to brighten up any day with a spicy, sour kick and satisfying texture.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each one plays a crucial role in building the rich taste, exciting texture, and beautiful color of the soup. From the aromatic ginger and garlic to the crunchy medley of fresh vegetables, every element contributes to the authentic flavor profile you’ll adore.
- Sesame oil: Adds a nutty aroma that forms the flavor base of the soup.
- Garlic, minced: Brings pungency and depth to the broth.
- Ginger, minced: Introduces a fresh, zesty heat that lifts the overall flavor.
- Spring onions (green and white parts), chopped: Offers a mild oniony crunch and garnish.
- Green chilies, sliced: Provide that signature hot kick in the soup.
- Cabbage, shredded: Adds a sweet crunch and lightness to the dish.
- Mushrooms, sliced: Infuse an earthy umami flavor that enriches the broth.
- Broccoli florets: Give a tender texture and bright green color.
- Baby corn, chopped: Deliver a subtle sweetness and satisfying bite.
- Carrot, julienned: Adds vibrant color and slight natural sweetness.
- Vegetable stock: Forms the hearty, flavorful soup base.
- Dark soy sauce: Provides saltiness and depth with a hint of sweetness.
- Sriracha (or any hot sauce): Balances spice with a touch of tang.
- Brown sugar: Adds subtle sweetness to counterbalance the heat and sourness.
- Cornstarch slurry (cornstarch mixed with water): Thickens the soup to the perfect consistency.
- Salt and black pepper: Essential seasonings to taste.
How to Make Vegetarian Hot and Sour Soup Recipe
Step 1: Sauté Aromatics
Start by heating sesame oil in a wok or large pot over high heat. Add minced garlic, ginger, the white parts of the spring onions, and sliced green chilies. Sauté these together for 1 to 2 minutes until they release their vibrant, fragrant aroma. This step is crucial for building the soup’s foundation—just take care not to burn the garlic, as it can turn bitter.
Step 2: Add the Vegetables
Next, toss in the shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot. Season lightly with salt and black pepper, then stir-fry everything for about 3 to 4 minutes. The goal is to keep the vegetables tender but still with a satisfying crunch, ensuring your soup has a delightful variety of textures.
Step 3: Pour in the Broth and Flavorings
Now it’s time to enrich the broth by adding the vegetable stock, dark soy sauce, sriracha, and brown sugar. Stir everything together well and bring the mixture to a gentle boil. This is when all the flavors start marrying into the classic hot and sour taste you’re aiming for.
Step 4: Thicken the Soup
Once boiling, stir in the cornstarch slurry (cornstarch mixed with water) slowly, stirring constantly until the soup thickens slightly, usually within 1 to 2 minutes. This step gives your soup that beautifully smooth and velvety texture, making every spoonful irresistible.
Step 5: Final Seasoning and Serving
Taste your soup and adjust with extra salt, soy sauce, or black pepper as needed. When you’re happy with the balance, it’s ready to serve—hot and garnished with the green parts of the spring onions for freshness and a little extra crunch.
How to Serve Vegetarian Hot and Sour Soup Recipe
Garnishes
Fresh chopped spring onion greens are the perfect simple garnish to brighten the soup visually and add a subtle sharpness. You can also sprinkle some toasted sesame seeds or a few drops of chili oil if you love an extra layer of flavor and heat.
Side Dishes
This soup pairs wonderfully with light sides like steamed jasmine rice or vegetable fried rice. If you prefer a meal with some bite, crispy spring rolls or vegetarian dumplings complement the flavors and textures beautifully without overpowering the soup.
Creative Ways to Present
For a charming twist, serve the soup in small, individual bowls garnished with fresh herbs like cilantro or Thai basil. You could also offer a variety of chili sauces on the side so everyone can customize their heat level. Serving with crunchy croutons or lightly toasted bread sticks adds a comforting crunch.
Make Ahead and Storage
Storing Leftovers
This Vegetarian Hot and Sour Soup Recipe stores very well in an airtight container inside the refrigerator for up to 3 days. The flavors often deepen after sitting for a few hours, making leftovers even more delicious! Just remember to refrigerate the soup soon after cooking to maintain freshness.
Freezing
If you want to keep the soup longer, you can freeze it in a freezer-safe container for up to 2 months. However, some of the vegetables may soften a bit after thawing. For best results, you might want to freeze the soup base and add fresh crunchy veggies when reheating.
Reheating
Reheat the soup gently on the stove over medium heat, stirring occasionally until hot all the way through. Avoid boiling vigorously, which might change the texture. Adding a splash of vegetable stock or water during reheating can help restore the perfect consistency if it thickens too much.
FAQs
Can I make this soup spicier?
Absolutely! You can increase the amount of green chilies and sriracha to suit your taste. Adding a pinch of cayenne pepper or some chili flakes can also amp up the heat without overpowering the other flavors.
Is there a good substitute for the cornstarch slurry?
If you want to avoid cornstarch, arrowroot powder or potato starch can be used as alternatives to thicken the soup. Just mix them with water the same way and add gradually to avoid clumping.
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can work in a pinch, but fresh vegetables will give you the best texture and color. If using frozen, add them a little earlier to allow proper cooking and drain any excess water to keep the soup from becoming too diluted.
What is the best vegetable stock to use?
Use a high-quality vegetable stock with good flavor depth—homemade or a reputable store-bought brand. Avoid overly salty or bland stock as it will affect the final soup taste.
Can I add tofu to this soup?
Definitely! Firm tofu cubes are a fantastic addition, offering extra protein and a silky bite. Add them along with the vegetables and gently cook to warm through without breaking them apart.
Final Thoughts
This Vegetarian Hot and Sour Soup Recipe truly captures the essence of comfort food with a fresh, vibrant twist. It’s quick to make, packed with nutrition, and carries that perfect balance of heat and tang that keeps you coming back for more. Whether you’re cooking for yourself or sharing with loved ones, this soup promises a warm hug in a bowl that feels both special and satisfying. Give it a go and watch it become one of your favorite go-to recipes.
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Vegetarian Hot and Sour Soup Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Vegetarian Hot and Sour Soup is a quick and flavorful broth packed with fresh vegetables and infused with a perfect balance of spicy, sour, and savory notes. Ready in just 20 minutes, it’s an ideal appetizer or light meal for those seeking a comforting, plant-based dish with an Asian-inspired twist.
Ingredients
Base and Aromatics
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 spring onions (green and white parts), chopped
- 1–2 green chilies, sliced
Vegetables
- 1/2 cup cabbage, shredded
- 1/2 cup mushrooms, sliced
- 1/2 cup broccoli florets
- 1/2 cup baby corn, chopped
- 1/2 carrot, julienned
Liquid and Seasonings
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
- Heat Oil and Add Aromatics: Heat sesame oil in a wok or large pot over high heat. Add garlic, ginger, the white parts of the spring onions, and green chilies to the hot oil.
- Sauté Aromatics: Cook the aromatics for 1-2 minutes until fragrant, stirring frequently and being careful not to burn the garlic as this will impart bitterness.
- Add Vegetables: Add shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot to the pot.
- Season and Stir-fry: Season the vegetables with salt and black pepper. Stir-fry the mixture for 3-4 minutes over high heat, ensuring the vegetables remain crunchy and vibrant.
- Add Liquids and Flavorings: Pour in the vegetable stock, dark soy sauce, sriracha, and brown sugar. Stir well to evenly combine all the ingredients.
- Bring to Boil: Increase the heat to bring the soup to a full boil, which helps the flavors meld and the vegetables cook to desired tenderness.
- Thicken Soup: Once boiling, add the cornstarch slurry slowly while stirring constantly. Continue stirring for 1-2 minutes until the soup thickens to the right consistency.
- Adjust Seasoning: Taste the soup and adjust the seasoning by adding more salt, soy sauce, or pepper based on your preference.
- Serve: Serve the hot and sour soup immediately, garnished with the green parts of the spring onions for fresh color and flavor.
Notes
- For a spicier kick, increase the number of green chilies or add more sriracha according to taste.
- Feel free to swap in other vegetables such as bell peppers, snap peas, or tofu for added variety.
- Use low-sodium soy sauce to control salt content if desired.
- To make the soup gluten-free, substitute soy sauce with tamari.
- Stir the soup continuously when adding the cornstarch slurry to avoid lumps.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
