Best 3 Amazingly Easy And Good Vegetarian Hot Sour Soup Recipes

Whether you're a vegetarian looking for a hearty and flavorful soup or a meat-eater seeking a lighter, healthier option, this amazingly easy and good vegetarian hot sour soup is sure to satisfy your cravings. This soup is packed with colorful vegetables, tender tofu, and a delicious balance of spicy, sour, and savory flavors. With its simple ingredients and minimal prep work, this recipe is perfect for busy weeknights or lazy weekends.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN HOT AND SOUR SOUP

Vegetarian Hot and Sour Soup image

My DH's favourite soup, which I make often, especially during the colder months. I especially like this vegetarian version.

Provided by evelynathens

Categories Chinese

Time 33m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

40 dried lily buds
1/4 cup small tree ear dried mushroom
5 cups vegetable broth
1/2 cup drained canned bamboo shoot, rinsed and julienned
2 teaspoons fresh ginger, minced
1/4 teaspoon salt
3 tablespoons red wine vinegar, to taste
crushed red pepper flakes
3 tablespoons cornstarch, mixed with
3 tablespoons water
1 large egg
1 large egg white
2 1/2 tablespoons black soy sauce or 3 tablespoons light soy sauce, plus a pinch of sugar
4 ounces firm tofu, cut into 1/3 inch dice
1 teaspoon sesame oil
1 spring onion, finely sliced

Steps:

In separate bowls, cover the lily buds and tree ear mushrooms with hot water; let soak until softened, about 30 minutes; drain and thoroughly rinse the lily buds and mushrooms; trim the tough ends from the buds and halve them crosswise.
In a large pot, combine the broth, lily buds, mushrooms, bamboo shoots, ginger and salt; cover and bring to a boil over medium-high heat; reduce the heat and simmer for 10 minutes; stir in the vinegar and 1 tsp red pepper and boil over medium-high heat for 2 minutes; beat the cornstarch mixture into the soup in a steady stream; in a bowl, combine the egg and egg white and beat into the soup; stir in the soy sauce, tofu and sesame oil and cook over medium heat until warmed through; season with red pepper and garnish with spring onion.

Nutrition Facts : Calories 90.8, Fat 3.6, SaturatedFat 0.8, Cholesterol 46.5, Sodium 811.9, Carbohydrate 8.2, Fiber 0.9, Sugar 1.1, Protein 6.6

HOMEMADE HOT AND SOUR SOUP

Homemade Hot and Sour Soup image

Very easy-to-make hot and sour soup.

Provided by Kevin

Categories Side Dish

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes
⅓ cup canned bamboo shoots, cut into matchsticks
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1 egg
2 green onions, diced
1 teaspoon toasted sesame oil

Steps:

Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g

VEGAN HOT AND SOUR SOUP

Vegan Hot and Sour Soup image

Vegan version of the Asian restaurant staple. This soup has been a favorite at KZSU barbeques, and will be sure to please crowds at any potlatch. Any extra peas and peppers you may have will go well in this soup. Add near the end if you want to keep their crunch.

Provided by Red West

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 17

Ingredients

1 ounce dried wood ear mushrooms
4 dried shiitake mushrooms
12 dried tiger lily buds
2 cups hot water
⅓ ounce bamboo fungus
3 tablespoons soy sauce
5 tablespoons rice vinegar
¼ cup cornstarch
1 (8 ounce) container firm tofu, cut into 1/4 inch strips
1 quart vegetable broth
¼ teaspoon crushed red pepper flakes
½ teaspoon ground black pepper
¾ teaspoon ground white pepper
½ tablespoon chili oil
½ tablespoon sesame oil
1 green onion, sliced
1 cup Chinese dried mushrooms

Steps:

In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 31.3 g, Fat 8.8 g, Fiber 14.8 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 1152.2 mg, Sugar 3.4 g

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor. Shiitake, oyster, and wood ear mushrooms are all good choices.
Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
Add the tofu at the end of the cooking process. This will help to prevent it from becoming tough.
Use a good quality hot and sour soup base. This will make a big difference in the flavor of your soup.
Season the soup to taste. You may need to add more soy sauce, vinegar, or chili oil, depending on your personal preference.

Conclusion:

This vegetarian hot and sour soup is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover vegetables. The soup is packed with flavor, thanks to the combination of mushrooms, tofu, and hot and sour soup base. It's also a good source of protein, fiber, and vitamins. So next time you're looking for a healthy and satisfying meal, give this vegetarian hot and sour soup a try.