Vegetarian Chinese Hot and Sour Soup is a meat-free alternative to a takeout favorite. Shiitake mushrooms, tofu and vegetables are bathed in a delicious vegetable broth flavored with soy sauce, rice vinegar and chili sauce for perfectly balanced flavors.

Vegetarian Chinese Hot and Sour Soup served in a white bowl with black spoons

Chinese hot and sour soup is always a favorite recipe when I want a hot and comforting Chinese soup. This recipe is has no meat, but you can add pork. I added carrots to this soup which not traditional in hot and sour soup, but I love the added veggie and the orange makes for a nice presentation.

The addition of the eggs

I’ve seen some discussion whether the eggs are authentic. I don’t claim that this recipe is authentic, but I do know that all the hot and sour soups I’ve eaten do have eggs.

If you are vegetarian, lacto vegetarian (abstain from eating eggs) you can omit the egg completely or just use the egg white as it contains no animal cells.

Is hot and sour soup healthy?

In addition to being low in calories (this recipe there are 59 calories per cup) I would say it is pretty healthy. It is low fat, has healthy vegetables, and tofu is a good source of meat-free protein.

Is Hot and Sour Soup gluten free?

Name: Vegetarian Chinese Hot and Sour Soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 cups/2 quarts
Cuisine: Chinese
Ingredients: 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 vegetable stock; 4 ounces shiitake mushrooms, sliced; 1-8 ounce can of bamboo shoots; 5 ounces firm tofu, drained, cut into cubes; 3 ounces carrots, cut into thin strips (optional); 1 teaspoon fresh ginger, grated; 2 tablespoons corn starch; 1 large egg, beaten; 2 green onions, sliced thin

There is soy sauce in the soup, but now that gluten-free soy is available so I can say yes, you can make it gluten free.

What is in hot and sour soup?

Hot and sour soup is usually meat based with pork, but this version is vegetarian with tofu, mushrooms, carrots, green onions and vegetable stock.

How hot is the soup?

Don’t be scared by the ‘hot and sour’ name. It is neither too much of any of those, just perfectly balanced flavors. This soup is also great when you have a cold because you can make it spicy and it will help clear the sinuses.

What do you serve with hot and sour soup?

I like to serve a small appetizer like spring rolls with my Trio of Asian Dipping sauces or Baked Honey Soy Drumsticks. It is also a nice appetizer before a meal of Grilled Lemongrass Skewers, or Lemongrass Vegetable Noodle Salad.

If you’ve tried this Chinese Hot and Sour Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Yield: 8 cups/2 quarts

Vegetarian Chinese Hot and Sour Soup

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

Ingredients

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 vegetable stock
4 ounces shiitake mushrooms, sliced
1-8 ounce can of bamboo shoots
5 ounces firm tofu, drained, cut into cubes
3 ounces carrots, cut into thin strips (optional)
1 teaspoon fresh ginger, grated
2 tablespoons corn starch
1 large egg, beaten
2 green onions, 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 garnished with green onions.

Nutrition Information:

Yield:

Serving Size:

1 cup
Amount Per Serving:Calories: 59 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 23mg Sodium: 584mg Carbohydrates: 7g Fiber: 1g Sugar: 2g Protein: 4g

Vegetable Stock

Comments

Valerie says
January 22, 2016 at 2:36 pm
This looks great! I love these kinds of egg drop soups, and they are so good for you!
Janette Fuschi says
February 14, 2014 at 5:45 am
Thank you Tammy, come back and let me know how you like it.
Tammy Northrup says
February 14, 2014 at 4:53 am
I love hot & sour soup. Can’t wait to try this recipe.
Healing Tomato says
January 9, 2014 at 2:12 am
Nice Pictures! You do take great pictures with your camera. Your picture makes this soup look so tantalizing!!
- Janette Fuschi says
  January 9, 2014 at 4:12 am
  Thank you!
Jennifer says
January 7, 2014 at 12:53 am
I love this gorgeous golden soup, studded with all those health-giving things. Just the thing for recovering from the over-indulging season, I mean the festive season.
- Janette Fuschi says
  January 7, 2014 at 1:00 am
  Thank you Jennifer. That should be it’s new name 🙂