This Simple Vegetarian Chinese Hot and Sour Soup delivers all the bold flavor of the takeout classic – no meat required. Shiitake mushrooms, tofu, and vegetables in a savory, tangy, and spicy vegetable broth made with soy sauce, rice vinegar, and chili sauce. Every spoonful tastes just like it came straight from one of your favorite Chinese restaurants.

2 bowls of Vegetarian Chinese Hot and Sour Soup

Table of contents


This is easiest hot and sour soup to make and a favorite here since 2020. Simply add all the ingredients to a pan and thicken. It’s easy to make at home, even if you’re not much of a cook. When it comes to ingredients, I skip the sesame oil – overdoing it can easily overpower the other flavors.


When I’m craving a hot, comforting Chinese soup, this is my go-to. Traditionally made with pork, this version is completely meat-free. I also add carrots, which isn’t traditional, but I love the pop of orange they bring—and the flavor is legit. No wok needed, just a soup pot

A closeup of the soup showing the mushrooms, tofu and vegetables

Eggs in hot and sour soup


I’ve seen some debate about whether eggs are authentic and whether they make hot and sour soup vegetarian. I won’t claim this is a strictly authentic version, but every hot and sour soup I’ve enjoyed has included eggs – and the flavor here is very close to the real deal.


If you’re vegetarian or lacto-vegetarian and prefer to avoid eggs, you can omit them entirely or use just the egg white. According to one reader review, the soup is just as good without the egg. “lip-smacking,” in fact.

Spice level

There is no black pepper, white pepper, or chili pepper added to this hot and sour soup recipe. The heat comes from the spicy chili sauce, which you can easily adjust to suit your preferred spice level.

Is hot and sour soup healthy?


In addition to being low in calories. Just 59 calories per cup. This soup is also quite healthy. It’s low in fat, packed with vegetables, and tofu provides a great source of meat-free protein.

A spoonful of vegetables on a spoon

Serving suggestion


I like to serve it with a small appetizer, such as spring rolls paired with my Trio of Asian Dipping Sauces, Baked Honey Soy Chicken Drumsticks, or Chicken and Vegetable Lettuce Wraps with Orange Sauce.

Asian sauces lined up in white bowls surrounded by egg rolls
A closeup of a drumstick showing the garnishes of sesame seeds and green onion
Lettuce leaves filled with ground chicken and vegetables

Make it gluten-free


There is soy sauce in this soup, but it’s easy to make it gluten-free by using coconut aminos. It is thickened with a cornstarch slurry instead of flour.

Hot and sour soup step – by – step


This soup comes together in about 30 minutes from start to finish, thanks to a short and simple ingredient list.

Spicy soy sauce in a glass bowl


In a small bowl, mix the soy sauce, chili garlic sauce, rice vinegar, sugar, and salt.

Mushrooms, tofu and carrots in hot and sour soup



Add the vegetable stock, mushrooms, bamboo shoots, tofu, carrots, and ginger to a large soup pot on the stovetop. Stir in the soy sauce mixture and bring to a boil, then reduce to a simmer.


In a small bowl, mix the cornstarch with 3 tablespoons of water. Stir it into the soup and simmer until thickened.

Mixing cornstarch and water
A closeup of hot and sour soup in a pan


While stirring, slowly drizzle in the egg until fully incorporated. Serve warm and garnish with thinly sliced green onions.

A soothing soup for cold and flu season


When I’m feeling under the weather, hot and sour soup is always one of the first things I reach for. The warm broth soothes, the tangy vinegar perks up tired taste buds, and that gentle kick of heat can help clear your sinuses and make breathing a little easier. It’s light but nourishing, easy to sip, and comforting without feeling heavy. Whether you’re fighting off a cold or just feeling a bit under-the-weather, a steaming bowl of hot and sour soup feels like edible therapy in the best way.

A white bowl filled with vegetarian Chinese hot and sour soup
5 from 29 reviews

Vegetarian Chinese Hot and Sour Soup

Janette
Tofu and vegetables are bathed in a delicious vegetable broth flavored with soy sauce, rice vinegar and chili sauce for perfectly balanced flavors.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4
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Video

Ingredients
 

Yields 8 cups/4 pints

  • 3 tablespoons low sodium soy sauce
  • 1 ½ teaspoons chili garlic sauce
  • 3 tablespoons rice vinegar
  • ¼ teaspoon sugar
  • Small pinch of salt
  • 4 cups (944 ml) vegetable stock
  • 4 ounces (62 grams) shiitake mushrooms, sliced
  • 1 cup (227 grams) bamboo shoots
  • 5 ounces (140 grams) firm tofu, drained and cut into cubes
  • ¾ cup (27 grams) carrots, cut into thin strips (optional)
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons corn starch
  • 1 large egg, beaten (optional)
  • 2 green onion/spring onion, sliced thin

Instructions
 

  • To a small bowl add the soy sauce, chili garlic sauce, rice vinegar, sugar and salt.
  • To a large soup pan add the vegetable stock, mushrooms, bamboo shoots, tofu, carrots ginger. Stir in the soy sauce mix and bring to a simmer.
  • Mix the cornstarch with 3 tablespoons water and stir into the soup. Simmer until thickened.
  • While stirring, drizzle in the egg until incorporated.
  • Serve warm garnished with green onions.
Serving: 1cup, Calories: 59kcal, Carbohydrates: 7g, Protein: 4g, Fat: 2g, Polyunsaturated Fat: 1g, Sodium: 584mg
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