This Vegetarian Hot and Sour Soup is the perfect blend of spicy, tangy, and umami flavors, with a variety of fresh vegetables creating a rich, comforting dish. It’s a quick and easy recipe, making it ideal for a cozy meal or as a starter to an Indo-Chinese feast.
Why You’ll Love This Recipe
- Flavorful: Packed with a delicious combination of spice and sourness, this soup has the perfect balance of flavors.
- Vegetarian and Vegan-Friendly: Made with fresh veggies and plant-based ingredients, this soup is both vegetarian and vegan-friendly.
- Quick & Easy: Ready in just 20 minutes, it’s the perfect meal when you’re craving something comforting and full of flavor.
- Customizable: You can adjust the heat level and add more veggies based on your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper to taste
Directions
1. Sauté Aromatics
Heat sesame oil in a wok or large pot over high heat. Add the garlic, ginger, spring onions (white part), and green chilies. Sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.
2. Add Vegetables
Add the cabbage, mushrooms, broccoli, baby corn, and carrot to the wok. Season with salt and black pepper. Stir-fry for 3-4 minutes, allowing the vegetables to retain some crunch.
3. Add Broth and Seasonings
Pour in the vegetable stock, soy sauce, sriracha, and brown sugar. Stir well and bring to a boil.
4. Thicken the Soup
Once boiling, add the cornstarch slurry and stir constantly until the soup thickens, about 1-2 minutes.
5. Taste and Adjust Seasoning
Taste the soup and adjust the seasoning with additional salt, soy sauce, or pepper if needed.
6. Serve
Serve the soup hot, garnished with the green parts of the spring onions.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Kcal: 150 kcal per serving
- Servings: 4 servings
Variations
- Adjust the Heat: If you like a spicier soup, add more sriracha or extra green chilies.
- Add Tofu: For extra protein, you can add cubed tofu to the soup.
- Extra Vegetables: Feel free to add more vegetables like bok choy, spinach, or snow peas.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stove over medium heat, adding a splash of water if it thickens too much.
FAQs
Can I make this soup spicier?
Yes! You can increase the sriracha or add more green chilies to make it spicier.
Can I add protein to this soup?
Absolutely! You can add tofu, tempeh, or even edamame for extra protein.
Is this soup gluten-free?
Yes, this soup is gluten-free if you use tamari instead of soy sauce.
Conclusion
This Vegetarian Hot and Sour Soup is a flavorful, easy, and healthy dish that’s perfect for any meal. With its spicy and tangy broth and hearty vegetables, it’s a comforting bowl of goodness you’ll want to enjoy again and again. Perfect for when you’re craving something quick, healthy, and packed with flavor!
Print
Vegetarian Hot and Sour Soup
This Vegetarian Hot and Sour Soup offers the perfect balance of spicy, tangy, and umami flavors. With fresh vegetables and plant-based ingredients, it’s a quick and easy dish ideal for a cozy meal or as a starter to an Indo-Chinese feast. Ready in just 20 minutes, this soup is customizable and perfect for vegetarians and vegans alike!
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
For the Soup:
- 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
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and black pepper, to taste
Instructions
1. Sauté Aromatics:
- Heat sesame oil in a wok or large pot over high heat.
- Add garlic, ginger, spring onions (white part), and green chilies.
- Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
2. Add Vegetables:
- Add cabbage, mushrooms, broccoli, baby corn, and carrot.
- Season with salt and black pepper. Stir-fry for 3-4 minutes, keeping the vegetables crunchy.
3. Add Broth and Seasonings:
- Pour in vegetable stock, soy sauce, sriracha, and brown sugar.
- Stir well and bring to a boil.
4. Thicken the Soup:
- Once boiling, add the cornstarch slurry and stir constantly for 1-2 minutes until the soup thickens.
5. Taste and Adjust Seasoning:
- Taste the soup and adjust with additional salt, soy sauce, or pepper as needed.
6. Serve:
- Serve the soup hot, garnished with the green parts of the spring onions.
Notes
- Adjust the Heat: If you like a spicier soup, add more sriracha or extra green chilies.
- Add Tofu: For extra protein, add cubed tofu to the soup.
- Extra Vegetables: Feel free to add more vegetables like bok choy, spinach, or snow peas for added nutrients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stir-fry and simmer
- Cuisine: Indo-Chinese
