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Vegetarian Hot and Sour Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 58 reviews
  • Author: Kimberly
  • 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

  1. Heat the oil: Heat sesame oil in a wok or large pot over high heat until hot and shimmering.
  2. 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.
  3. Add vegetables: Add shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot to the wok.
  4. 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.
  5. Add liquids and flavorings: Pour in vegetable stock, dark soy sauce, sriracha, and brown sugar. Stir well to combine all ingredients.
  6. Bring to a boil: Increase heat and bring the soup to a rolling boil.
  7. 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.
  8. Adjust seasoning: Taste the soup and adjust salt, soy sauce, or pepper according to your preference.
  9. 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.

Find it online: https://slsrecipes.com/vegetarian-hot-and-sour-soup-recipe/