If you’re craving something vibrant, comforting, and packed with a delightful balance of heat and tang, this Vegetarian Hot and Sour Soup Recipe is going to be your new favorite go-to. Every spoonful bursts with layers of flavor from fresh veggies, zingy ginger, and a perfect kick of spice, all wrapped up in a luscious broth that’s both satisfying and light. It’s a fantastic way to warm up your day or impress guests with a simple yet impressive dish that feels like a warm hug in a bowl.
Ingredients You’ll Need
These ingredients are straightforward, fresh, and vital for achieving the authentic taste and texture of this soup. Each one brings something special to the bowl, from a lovely crunch to a smoky depth or a hint of sweetness.
- Sesame oil: Provides a rich, nutty aroma that’s the foundation of this soup’s flavor.
- Garlic: Adds pungency and depth, enhancing the broth’s savory notes.
- Ginger: Offers a warm, spicy brightness that wakes up your palate.
- Spring onions: White parts give a mild sharpness for cooking, and green parts lend freshness as garnish.
- Green chilies: Bring in just the right amount of heat without overpowering the other flavors.
- Cabbage: Adds crunch and a subtle sweetness that balances the sourness.
- Mushrooms: Contribute earthiness and a meaty texture to the soup.
- Broccoli florets: Provide color, nutrients, and a pleasant bite.
- Baby corn: Imparts a tender crunch and a touch of sweetness.
- Carrot: Adds brightness and a slight natural sweetness with its vibrant orange hue.
- Vegetable stock: The heart of the soup, bringing all the elements together with savory depth.
- Dark soy sauce: Deepens the umami flavor and colors the broth beautifully.
- Sriracha or hot sauce: Offers a spicy tang that perfectly balances the soup’s sourness.
- Brown sugar: Smooths out the sharp edges by adding a touch of mellow sweetness.
- Cornstarch slurry: Thickens the broth to a silky consistency without overpowering the flavors.
- Salt and black pepper: Essential seasonings to bring everything into perfect harmony.
How to Make Vegetarian Hot and Sour Soup Recipe
Step 1: Heat Your Base
Start by warming up the sesame oil in a wok or large pot over high heat. This nutty oil is the perfect foundation to release the aroma and flavors of your aromatics.
Step 2: Sauté Aromatics
Add the minced garlic, ginger, the white parts of the spring onions, and sliced green chilies. Sauté these for 1-2 minutes until you can’t help but inhale their intoxicating fragrance, but watch closely so nothing burns.
Step 3: Toss in the Veggies
It’s time to add the shredded cabbage, mushrooms, broccoli florets, baby corn, and julienned carrot. Season lightly with salt and black pepper and stir-fry for 3-4 minutes, ensuring the vegetables retain their crispness and vibrant colors.
Step 4: Build the Broth
Pour in the vegetable stock, dark soy sauce, sriracha, and brown sugar. Give everything a good stir to combine all the flavors and bring your soup to a lively boil. This bubbling moment is where your hot and sour magic truly begins to develop.
Step 5: Thicken the Soup
Slowly add the cornstarch slurry while stirring continuously. This step is crucial as it thickens the broth to just the right texture, making it silky and luscious.
Step 6: Final Taste and Adjustments
Give your soup a final taste and tweak the seasoning with additional salt, soy sauce, or pepper if needed. This ensures every spoonful delivers the perfect balance of hot and sour flavors.
Step 7: Serve Hot with Garnish
Serve the soup steaming hot and sprinkle with the green parts of the spring onions for a fresh, crisp finish that adds just the right contrast to the warm broth.
How to Serve Vegetarian Hot and Sour Soup Recipe
Garnishes
Fresh green spring onions are a classic and simple way to brighten your soup just before serving. You might also try a sprinkle of toasted sesame seeds or a few fresh cilantro leaves if you want to add an extra hint of flavor and texture.
Side Dishes
This soup pairs wonderfully with steamed jasmine rice or simple vegetable fried rice for a fuller meal. You might also enjoy it with crispy spring rolls or steamed dumplings to complement the soup’s spicy and tangy profile.
Creative Ways to Present
For a fun twist, serve the soup in small bowls as a starter at a dinner party or in bread bowls for a rustic presentation that’s perfect for cozy nights in. You can even add a swirl of coconut cream on top to mellow the heat while adding creaminess.
Make Ahead and Storage
Storing Leftovers
Cool your Vegetarian Hot and Sour Soup Recipe completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days, maintaining its vibrant flavors and crisp veggies when reheated gently.
Freezing
While this soup is best enjoyed fresh to savor the crunch of the vegetables, you can freeze it without the cornstarch thickener added. Freeze in portions for up to 2 months, then thaw in the refrigerator overnight and add the cornstarch slurry when reheating.
Reheating
Gently reheat the soup over medium heat, stirring occasionally so it warms evenly. Add the cornstarch slurry last to bring back the perfect thickness, ensuring the soup never loses its lively, comforting texture.
FAQs
Can I make this soup gluten-free?
Absolutely! Use gluten-free soy sauce or tamari instead of dark soy sauce to keep the dish gluten-free without sacrificing any flavor.
How spicy is this soup?
The spiciness level can be adjusted easily by varying the amount of green chilies and sriracha. Start with less if you prefer a milder heat and add more as you go.
Can I add tofu or other proteins?
Definitely! Cubed firm tofu or tempeh are great additions to this soup for extra protein and heartiness without changing the vegetarian profile.
What if I don’t have all the vegetables listed?
No worries — this soup is flexible! Feel free to swap in other fresh veggies like bell peppers, snap peas, or zucchini depending on what you have on hand.
Is this soup suitable for meal prep?
Yes, it works well for meal prep as long as you store it properly. Just remember to keep the soup’s texture in mind, reheating gently to avoid overcooking the veggies.
Final Thoughts
This Vegetarian Hot and Sour Soup Recipe is such a joy to prepare and even more delightful to eat. It’s fresh, flavorful, and totally satisfying in a way that only a hot and sour soup can be. I can’t wait for you to try it and make it a part of your regular meal rotation — it’s comfort food elevated with every spoonful! Enjoy every bite and don’t hesitate to make it your own.
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 flavorful and spicy Vegetarian Hot and Sour Soup packed with fresh vegetables and a perfect balance of heat and tang. This quick and easy soup features a mix of crunchy vegetables, fragrant garlic and ginger, and a thickened broth with soy sauce and sriracha, making it a satisfying comfort meal for any season.
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)
- 1 tablespoon brown sugar
Thickening agent & Seasoning
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
- Heat sesame oil: Heat sesame oil in a wok or large pot over high heat to prepare for sautéing the aromatics and vegetables.
- Sauté aromatics: Add minced garlic, ginger, the white parts of the spring onions, and sliced green chilies to the hot oil.
- Cook aromatics until fragrant: Sauté for 1-2 minutes carefully, ensuring the garlic does not burn and the mixture releases its aroma.
- Add vegetables: Add shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot to the wok.
- Season and stir-fry: Season with salt and black pepper. Stir-fry the vegetables for 3-4 minutes, maintaining a crunchy texture.
- Add liquids and sauces: Pour in the vegetable stock, dark soy sauce, sriracha, and brown sugar. Stir well to combine all ingredients.
- Bring to boil: Heat the soup mixture until it reaches a rolling boil.
- Thicken the soup: Add the cornstarch slurry gradually while stirring constantly for 1-2 minutes until the soup thickens to the desired consistency.
- Adjust seasoning: Taste the soup and add additional salt, soy sauce, or pepper as needed to balance flavors.
- Serve hot: Ladle the hot soup into bowls and garnish with the green parts of the spring onions before serving.
Notes
- Ensure you do not burn the garlic while sautéing as it can turn bitter.
- Keep the vegetables slightly crunchy by not overcooking them during stir-fry.
- You can adjust the level of heat by modifying the amount of green chilies and sriracha used.
- If you prefer a thicker soup, increase cornstarch slurry slightly, adding gradually.
- This soup can be made gluten-free by using gluten-free soy sauce.
