If you crave a bowl of something zesty, comforting, and packed with vibrant veggies, this Vegetarian Hot and Sour Soup Recipe is your new best friend in the kitchen. It’s a masterclass in balancing spicy heat and tangy sourness, accompanied by a medley of colorful vegetables that bring texture and nutrition to every spoonful. Whether you’re warming up on a chilly evening or craving a light yet satisfying meal, this soup delivers bold flavors that dance on your tongue while being entirely meat-free and quick to whip up.
Ingredients You’ll Need
The beauty of this Vegetarian Hot and Sour Soup Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role in building the soup’s irresistible flavor profile, bright colors, and satisfying textures that make the dish so memorable.
- Sesame oil: Adds a toasty, nutty aroma that sets the soup’s foundation.
- Garlic, minced: Provides a pungent kick essential for that classic depth of flavor.
- Ginger, minced: Brings warmth and a hint of spice that livens up the broth.
- Spring onions (green and white parts), chopped: Contribute freshness and enhance overall complexity.
- Green chilies, sliced: Kick up the heat naturally and add vibrant green color.
- Cabbage, shredded: Offers crunch and soaks up the soup’s flavors beautifully.
- Mushrooms, sliced: Bring earthiness and a meaty texture that complements the veggies.
- Broccoli florets: Add bright green bursts of nutrition and slight bitterness.
- Baby corn, chopped: Provide a subtle sweetness and tender crunch.
- Carrot, julienned: Introduce color and a gentle natural sweetness.
- Vegetable stock: The flavorful liquid base tying all ingredients together.
- Dark soy sauce: Brings salty umami depth and rich color.
- Sriracha (or any hot sauce): Delivers fiery heat and tangy notes.
- Brown sugar: Balances the sour and spicy components with sweetness.
- Cornstarch slurry: Thickens the soup to a silky, luscious texture.
- Salt and black pepper: Essential seasonings to fine-tune the 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. Once shimmering, add minced garlic, ginger, the white parts of the spring onions, and sliced green chilies. Stir-fry quickly for 1 to 2 minutes until your kitchen is fragrant with vibrant aromas, but be careful not to let the garlic burn, as that could add bitterness.
Step 2: Add the Vegetables
Next, toss in the shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrots. Season lightly with salt and black pepper and stir-fry for around 3 to 4 minutes, just enough to soften the veggies a little while retaining their crunch. This step ensures the soup has delightful texture contrasts.
Step 3: Build the Broth
Pour in the vegetable stock, dark soy sauce, sriracha, and brown sugar, giving everything a good stir to combine the layers of flavor. Bring this mixture to a rolling boil, letting the spicy, sweet, and savory notes meld into a harmonious broth that will coat every vegetable bite.
Step 4: Thicken and Finish
Once boiling, gradually add the cornstarch slurry while stirring continuously to avoid lumps. Cook the soup for another 1 to 2 minutes until it thickens up to a luscious consistency that clings beautifully to your spoon. Taste your creation, adjusting salt, soy sauce, or pepper to perfect the balance of hot and sour elements.
How to Serve Vegetarian Hot and Sour Soup Recipe
Garnishes
Fresh garnishes can elevate this soup to new heights. Scatter the green parts of spring onions on top for a pop of color and a mild oniony crunch. You might also add a sprinkle of toasted sesame seeds or a drizzle of extra sriracha if you like it fiery.
Side Dishes
Serving this soup alongside some steamed jasmine rice or simple fried rice makes for a satisfying meal. It also pairs wonderfully with light appetizers like vegetable spring rolls or crispy tofu bites, turning your meal into a well-rounded flavor experience.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini pumpkins or small bowls lined with lettuce leaves. You could also top it with crushed roasted peanuts or chopped fresh cilantro for extra texture and an herbal brightness that ties the whole dish together perfectly.
Make Ahead and Storage
Storing Leftovers
This Vegetarian Hot and Sour Soup Recipe keeps very well in the fridge. Store any leftovers in an airtight container and consume within 3 to 4 days for the best taste and freshness.
Freezing
You can freeze this soup, but keep in mind the texture of some vegetables might change slightly after thawing. For best results, freeze before adding the cornstarch thickener and re-thicken when reheating.
Reheating
When reheating, warm the soup gently over medium heat, stirring occasionally. If the soup needs thickening after thawing, stir in a little fresh cornstarch slurry and cook until it reaches your desired consistency.
FAQs
Can I make this soup spicier?
Absolutely! The level of heat is easy to adjust by adding more green chilies or increasing the amount of sriracha. You can also include a dash of chili oil or a pinch of cayenne pepper.
Is this soup gluten-free?
It’s naturally vegetarian, but to make it gluten-free, use tamari or a gluten-free soy sauce alternative instead of regular dark soy sauce.
Can I use other vegetables?
Yes! Feel free to swap in your favorite vegetables like bell peppers, snap peas, or bok choy to customize the soup to your liking.
What can I use instead of sriracha?
If you don’t have sriracha, any other hot sauce or even red chili flakes will work well to give that characteristic spicy kick.
How long does it take to make this soup?
This Vegetarian Hot and Sour Soup Recipe can be ready in about 20 minutes, making it a fantastic option for a quick, nourishing meal any day of the week.
Final Thoughts
This Vegetarian Hot and Sour Soup Recipe is one of those dishes you’ll keep coming back to because it’s so simple to prepare yet delivers a burst of flavor with every spoonful. The satisfying crunch of fresh vegetables paired with the perfect balance of heat and tanginess makes it a comforting choice that doesn’t compromise on excitement. I can’t wait for you to try it and make it a favorite in your own kitchen!
Print
Vegetarian Hot and Sour Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Vegetarian Hot and Sour Soup is a vibrant and flavorful Asian-inspired dish packed with fresh vegetables and a perfect balance of spicy, tangy, and savory flavors. Ready in just 20 minutes, this comforting soup is ideal for a quick, nourishing meal that warms you up and satisfies the palate with its delightful texture and depth.
Ingredients
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
- 2 spring onions (green and white parts), chopped
- 1–2 green chilies, sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
Liquids & Sauces
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
- 1 tablespoon sesame oil
Others
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
- Heat the oil: Heat sesame oil in a wok or large pot over high heat to prepare for sautéing.
- Sauté aromatics: Add minced garlic, ginger, white parts of spring onions, and sliced green chilies to the hot oil. Sauté for 1-2 minutes until fragrant, making sure not to burn the garlic.
- Add vegetables: Add shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot to the wok. Season with salt and black pepper.
- Stir-fry vegetables: Stir-fry the vegetables for 3-4 minutes to keep them crunchy and retain their color and nutrients.
- Add liquids and seasoning: Pour in the vegetable stock, dark soy sauce, sriracha, and brown sugar. Stir well to combine all ingredients.
- Bring to boil: Increase heat if needed and bring the soup to a rolling boil to blend flavors.
- Thicken the soup: Once boiling, slowly add the cornstarch slurry while stirring constantly for 1-2 minutes until the soup thickens to a desirable consistency.
- Adjust seasoning: Taste the soup and add more salt, soy sauce, or black pepper as needed to balance the flavors.
- Garnish and serve: Serve the hot soup garnished with the green parts of the spring onions for freshness and color.
Notes
- Adjust green chilies according to your spice preference.
- Use fresh vegetables for best texture and flavor.
- The soup can be made gluten-free by using tamari instead of soy sauce.
- If you prefer a thinner soup, reduce or omit the cornstarch slurry.
- This soup is best served fresh but can be refrigerated in an airtight container for up to 2 days.
