Hot and Sour Soup (Vegetarian)

A classic hot and sour soup that's a Chinese restaurant favorite – hearty, tangy, and savory, this is the perfect soup for a cold day!

Hot and sour soup is a must-order to top off any meal at a Chinese restaurant. Now, you can make this soup at home authentically with the same great tangy and savory flavors. Filled with two different mushrooms, carrots, bamboo shoots, and tofu, this vegetarian-friendly hearty soup is great for those gray, cold days. Plus, you can make a batch and heat it up over a couple lunches!

Want to prep soup in large batches for the next week? Try my Instant Pot Pork Bone Broth recipe or Quick and Easy Tomato Fish Stew recipe.

Jump to:

• Ingredients
• Instructions
• What's the difference between dried and fresh mushrooms?
• What's the difference between dark and light soy sauce?
• When should I use firm vs soft tofu?
• Why does this recipe add vinegar at the very end?
• 📖 Recipe
• 💬 Reviews

Ingredients

• Bamboo shoot: Find canned bamboo shoots at most Asian grocery stores.
• Chinese dried shiitake mushrooms: If possible, use dried shiitake mushrooms which will be more densely packed with flavor. If unable to find dried packaged mushrooms, you may use fresh shiitake mushrooms and ignore the rehydrating instructions.
• Wood ear mushroom: We'll use fresh wood ear mushrooms for this recipe.
• Carrot
• Ginger
• Firm tofu: Use medium firm or firm tofu for this recipe and not silken or soft tofu.
• Low-sodium vegetable stock or chicken stock (if not vegetarian): Go for a low-sodium stock when you cook so it's easier to control salt levels.
• Dark soy sauce: This is different from the usual all-purpose or light soy sauces that are used in every day cooking. Dark soy sauce helps to add flavor and is less salty than light soy sauce.
• Chili bean sauce
• Salt
• Sugar
• Cornstarch
• Eggs
• Chinese vinegar:
• Ground white pepper
• Sesame oil

Instructions

1. Soak dried mushrooms until they are fully hydrated and soft (like fresh mushrooms). To do so quickly, boil water in a heater and pour over mushrooms. This should take around 30-40 minutes to fully hydrate. Once mushrooms are soft, remove stems of the shiitake mushrooms and slice the cap. Julienne the wood ear mushroom
2. Mince ginger, julienne carrots and bamboo shoots, and cut the tofu in strips that are about 2 inches long and ¼ inch wide.
3. Bring stock to a boil in a large pot. Add carrots, both mushrooms, bamboo shoots, ginger, and tofu. Let simmer for about 5 minutes.
4. Add dark soy sauce, chili bean sauce, salt, and sugar.
5. Create the cornstarch slurry in a separate bowl. Stir the soup at a medium pace and slowly pour in the cornstarch mixture to ensure there are no lumps. Let pot return to a gentle simmer until soup has thickened.
6. Stir again and slowly add in the beaten egg to create beautiful egg ribbons.
7. Take off heat and add vinegar, ground white pepper and sesame oil. Serve!

What's the difference between dried and fresh mushrooms?

The main difference between dried and fresh mushrooms is the water content. Fresh mushrooms have a high water content. Dried mushrooms, on the other hand, have had most of their water removed through a drying process, which concentrates the flavors and makes them more shelf-stable.

Fresh mushrooms are best used in dishes where the mushroom flavor is a prominent feature, such as sautés or salads. Dried mushrooms, on the other hand, are best used in dishes where a strong umami flavor is desired, such as soups, stews, or sauces.

In terms of taste, dried mushrooms tend to be more intense, earthy, and savory than fresh mushrooms. They are also less delicate and can hold up better to longer cooking times.

We use dried shiitake mushrooms as they carry a richer flavor. To quickly rehydrate, boil a pot of water and soak mushrooms in hot water and cover bowl. Use mushrooms when softened, which should take around 30-40 minutes.

What's the difference between dark and light soy sauce?

Dark soy sauce and light soy sauce are both types of soy sauce, but they are made differently and have distinct flavor profiles.

Light soy sauce is typically lighter in color and saltier in taste. It's also known as "regular" or "all-purpose" soy sauce and is used to enhance the flavor of food, to add saltiness or to marinate meat.

Dark soy sauce, on the other hand, is made by aging light soy sauce for a longer period of time and often contains added caramel or molasses to give it a darker color and a sweeter, more complex flavor. It is less salty than light soy sauce and has a rich, molasses-like flavor. It's mostly used to color dishes or to add a deeper flavor to stews, marinades, and braised dishes.

In summary, light soy sauce is mainly used for seasoning, while dark soy sauce is mainly used for color and flavor.

When should I use firm vs soft tofu?

Firm tofu is denser and holds its shape well, making it ideal for frying, grilling, sautéing, and using in soups and stews. Soft tofu, on the other hand, has a delicate texture and flavor, making it ideal for use in soups, dressings, dips, and some desserts.

We'll use firm tofu in this thicker hot and sour soup. Silken or soft tofu will break up too easily for this dish.

Why does this recipe add vinegar at the very end?

The vinegar helps to add the tanginess that makes up the sour part in hot and sour soup! You may find that some recipes for hot and sour soup add vinegar earlier in the process. Acid is a great flavor enhancer, but it can be easily be boiled away. Adding it at the end ensures that you'll get the full flavor. This is also the reason why recipes that call for a squeeze of lemon tend to make it one of the last steps of the cooking process.

📖 Recipe