Vegetarian hot and sour soup is a warming Indo-Chinese bowl with a gentle chilli kick, savoury soy, tender vegetables and a bright vinegar finish. This version is easy to make on a weeknight and tastes best when the vegetables keep a little bite.
Ingredients
- 1 tablespoon neutral oil
- 1 teaspoon grated ginger and 2 cloves garlic, finely chopped
- 1 small onion, sliced
- 1 cup shredded cabbage, 1/2 cup carrot and 1/2 cup mushrooms
- 100 g firm tofu, cubed
- 4 cups vegetable stock
- 1 tablespoon soy sauce
- 1–2 teaspoons rice vinegar and chilli sauce, to taste
- 1 tablespoon cornflour mixed with 2 tablespoons water
- Spring onion, black pepper and salt to finish
How to make vegetarian hot and sour soup
- Warm the oil in a saucepan. Add ginger, garlic and onion and cook for 2 minutes until fragrant.
- Add cabbage, carrot, mushrooms and tofu. Stir-fry for 2–3 minutes so the vegetables stay crisp.
- Pour in the stock, soy sauce and black pepper. Simmer for 8–10 minutes.
- Stir in the vinegar and chilli sauce. Taste and adjust the salt, sourness and heat.
- Stir the cornflour slurry again and pour it in slowly while stirring. Simmer for 1–2 minutes until lightly glossy.
- Serve hot with spring onion on top.
Helpful tips
- Add the vinegar near the end so its fresh flavour remains noticeable.
- Use vegetable stock rather than water for a fuller soup.
- For a gluten-free bowl, choose tamari and check the chilli sauce label.
- Leftovers keep refrigerated for up to 2 days. Reheat gently and loosen with a splash of stock.
Questions people ask
Can I make it without tofu?
Yes. Add extra mushrooms, baby corn or finely sliced beans for more texture.
How do I make it less spicy?
Use a small amount of chilli sauce and add more only after tasting.
Serving suggestion
Serve this soup as a light starter or with steamed rice and vegetable spring rolls for a complete meal. The balance to aim for is savoury first, then sour, with heat that builds gently.
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