If you’re searching for a soup that delivers a perfect balance between fiery heat and tangy brightness, the Vegetarian Hot and Sour Soup Recipe is an absolute must-try. Packed with vibrant veggies, bold spices, and a silky, slightly thickened broth, this soup bursts with flavor in every spoonful. Whether you’re craving something comforting after a long day or looking to impress friends with a homemade Asian-inspired treat, this recipe combines simple ingredients in a way that feels both exotic and comforting. It’s quick to prepare yet rich in texture and taste, making it a delightful go-to for any season.
Ingredients You’ll Need
Getting the ingredients right is essential to capture that signature spicy and tangy character of this Vegetarian Hot and Sour Soup Recipe. Each vegetable and seasoning plays a unique role, from adding crunch and color to layering in depth and heat.
- Sesame oil: Imparts a warm, nutty aroma that forms the flavor foundation of the soup.
- Garlic (3 cloves, minced): Adds pungent warmth and an inviting savory depth.
- Ginger (1-inch piece, minced): Brings a zesty, slightly spicy brightness that wakes up your palate.
- Spring onions (2, chopped): Both whites for cooking and greens for garnish, lending sharp and fresh notes.
- Green chilies (1-2, sliced): Provide the needed spicy kick with a slight fruity undertone.
- Cabbage (½ cup, shredded): Adds mild sweetness and satisfying crunch.
- Mushrooms (½ cup, sliced): Introduce earthy umami and meaty texture.
- Broccoli florets (½ cup): Give vibrant color and a slight bite.
- Baby corn (½ cup, chopped): Sweetness and crispness to brighten the mix.
- Carrot (½, julienned): Adds a pop of orange color and subtle sweetness.
- Vegetable stock (4 cups): The savory, flavorful base that ties everything together.
- Dark soy sauce (2 tablespoons): For deep umami and salty richness.
- Sriracha or hot sauce (1 tablespoon): Amplifies heat while adding a hint of garlic and vinegar.
- Brown sugar (1 tablespoon): Balances spice and sourness with gentle sweetness.
- Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water): Thickens the broth for a luscious mouthfeel.
- Salt and black pepper, to taste: Essential seasoning to enhance all other flavors.
How to Make Vegetarian Hot and Sour Soup Recipe
Step 1: Sauté Aromatics
Begin by heating sesame oil in a wok or large pot over high heat. Once shimmering, add minced garlic, ginger, the white parts of spring onions, and green chilies. Sauté for 1 to 2 minutes until these aromatics release their fragrance but be careful not to let the garlic burn, as this will add bitterness.
Step 2: Stir-Fry the Vegetables
Next, toss in the shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot. Season generously with salt and freshly cracked black pepper to bring out their natural flavors. Stir-fry the vegetables for 3 to 4 minutes, ensuring they remain crisp and vibrant rather than soggy.
Step 3: Build the Broth
Pour the vegetable stock into the pot along with the dark soy sauce, sriracha, and brown sugar. Stir the mixture thoroughly to dissolve the sugar and blend all the flavors. Bring the liquid to a rolling boil, allowing the spicy and tangy notes to meld beautifully.
Step 4: Thicken the Soup
When the soup reaches a boil, slowly add the cornstarch slurry while stirring constantly. Continue stirring for 1 to 2 minutes until the broth thickens to a silky consistency that clings to the vegetables perfectly.
Step 5: Final Seasoning and Serving Prep
Taste the soup carefully and adjust salt, soy sauce, or pepper as needed to suit your palate. Your Vegetarian Hot and Sour Soup Recipe is now ready to be ladled into bowls and enjoyed piping hot.
How to Serve Vegetarian Hot and Sour Soup Recipe
Garnishes
For that extra fresh pop and a visually appealing finish, sprinkle the green parts of the spring onions on top just before serving. A few extra slices of green chili or a drizzle of sriracha can also add an inviting punch if you want more heat.
Side Dishes
This soup pairs wonderfully with light, complementary dishes like steamed jasmine rice or a crisp Asian slaw. For a more filling meal, crispy spring rolls or pan-fried dumplings make elegant and tasty companions that soak up the spicy broth beautifully.
Creative Ways to Present
Serve the Vegetarian Hot and Sour Soup Recipe in individual rustic bowls with a small plate of fresh lime wedges and chopped cilantro on the side. This allows guests to customize the tanginess and freshness. Alternatively, a cup of chilled green tea or jasmine tea alongside completes the experience brilliantly.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, making it perfect for a quick lunch or light dinner on busy days.
Freezing
This soup can be frozen, though the texture of the vegetables may soften slightly after thawing. Use freezer-safe containers and leave some headspace for expansion. It’s best consumed within 2 months for optimal flavor and freshness.
Reheating
Reheat the soup gently over medium heat on the stove until hot throughout, stirring occasionally to prevent sticking. Avoid boiling vigorously to maintain the perfect texture of the vegetables. If needed, adjust the seasoning after reheating.
FAQs
Can I make this soup without green chilies?
Absolutely! If you prefer a milder soup, simply omit the green chilies or reduce their number. The sriracha will still provide a gentle heat, so you can adjust it to suit your spice tolerance.
What can I substitute for baby corn?
If baby corn isn’t available, you can use thinly sliced zucchini, snap peas, or even water chestnuts for a similar crunch and sweetness.
Is this soup gluten-free?
To ensure the Vegetarian Hot and Sour Soup Recipe is gluten-free, use tamari or a gluten-free soy sauce alternative instead of traditional soy sauce. All other ingredients are naturally gluten-free.
Can I add tofu or other proteins?
Yes! Cubes of firm tofu make a fantastic addition to this soup, boosting protein and adding subtle creaminess. Add them along with the vegetables during stir-frying for best results.
How spicy is this soup?
The soup carries a nice medium heat from the green chilies and sriracha, but you can easily adjust the spice levels by varying those ingredients according to your preference.
Final Thoughts
Making this Vegetarian Hot and Sour Soup Recipe is like inviting a burst of flavor and warmth into your kitchen with minimal fuss. It’s the kind of dish that feels both indulgent and wholesome, perfect for sharing or enjoying solo. Give it a try, and you may find yourself reaching for this fragrant, tangy soup whenever you need a comforting yet exciting meal.
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
A vibrant and flavorful Vegetarian Hot and Sour Soup packed with fresh vegetables and a perfect balance of spicy and tangy flavors. Quick to prepare and ideal for a comforting meal, this soup combines crunchy veggies with a savory broth thickened to a smooth, luscious texture.
Ingredients
Vegetables & 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
- 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
Liquids & Sauces
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
Other Ingredients
- 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 until hot and shimmering.
- Sauté aromatics: Add minced garlic, ginger, the white parts of spring onions, and sliced green chilies; stir and sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Add vegetables: Add shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot to the wok.
- Season and stir-fry: Season the vegetables with salt and black pepper. Stir-fry for 3-4 minutes, ensuring the vegetables remain crunchy and retain their texture.
- Add liquids and flavorings: Pour in vegetable stock, dark soy sauce, sriracha, and brown sugar. Stir well to combine all ingredients.
- Bring to a boil: Increase heat and bring the soup to a rolling boil.
- Thicken the soup: Slowly add the cornstarch slurry while stirring constantly. Continue stirring for 1-2 minutes until the soup thickens to a slightly viscous consistency.
- Adjust seasoning: Taste the soup and adjust salt, soy sauce, or pepper according to your preference.
- Garnish and serve: Ladle the hot soup into bowls and garnish with the green parts of the spring onions. Serve immediately for best flavor.
Notes
- Maintain high heat while stir-frying vegetables to keep them crisp.
- Adjust the level of spiciness by varying the amount of green chilies and sriracha.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- To enhance umami, consider adding a splash of mushroom or vegetable Worcestershire sauce.
- The soup thickens quickly once cornstarch slurry is added; stir continuously to avoid lumps.
