If you’re searching for a comforting bowl that bursts with flavor and texture, this Vegetarian Hot and Sour Soup Recipe is exactly what you need. It’s a vibrant fusion of spicy heat, tangy sourness, and a medley of crisp vegetables that come together in a warming broth. Perfect for cozy nights or anytime you want a quick, nourishing meal, this soup is not only delicious but also a celebration of fresh, wholesome ingredients packed with character and color.
Ingredients You’ll Need
These simple yet essential ingredients each bring something special to the soup, whether it’s the punch of aromatic garlic, the zing of ginger, or the vibrant crunch of fresh veggies. Together, they build layers of texture and flavor that make this soup so irresistible.
- Sesame oil: Adds a toasty, fragrant base that elevates every other ingredient.
- Garlic, minced: Provides a pungent warmth that wakes up your taste buds immediately.
- Ginger, minced: Offers a spicy zestiness that livens the broth without overpowering.
- Spring onions (green and white parts), chopped: The white parts soften and flavor the soup, while the greens add a fresh, bright garnish.
- Green chilies, sliced: Bring a lively heat; adjust amount to suit your spice preference.
- Cabbage, shredded: Adds crunch and a mild sweetness to balance the heat.
- Mushrooms, sliced: Contribute earthiness and a meaty texture, making the soup satisfying.
- Broccoli florets: Provide vibrant color and a fresh bite that’s slightly bitter in the best way.
- Baby corn, chopped: Sweet and tender, adding interesting texture contrasts.
- Carrot, julienned: Adds a subtle sweetness and a pop of bright orange color.
- Vegetable stock: The nourishing liquid base that ties all the flavors together.
- Dark soy sauce: Adds depth, saltiness, and umami that round out the broth.
- Sriracha or any hot sauce: Delivers the signature spicy kick essential to hot and sour soup.
- Brown sugar: Balances heat and tang with a touch of mellow sweetness.
- Cornstarch slurry: Thickens the soup to a luscious, hearty consistency.
- Salt and black pepper: To taste, enhancing and balancing all the flavors.
How to Make Vegetarian Hot and Sour Soup Recipe
Step 1: Preparing your aromatic base
Heat sesame oil in a wok or large pot over high heat until shimmering. Add the minced garlic, ginger, the white parts of the spring onions, and sliced green chilies. Sauté everything for 1 to 2 minutes, letting the aromas bloom without letting the garlic burn. This fragrant base is what kick-starts the magical flavor of the soup.
Step 2: Stir-frying the vegetables
Toss in the shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot. Season lightly with salt and black pepper to bring out the natural flavors. Stir-fry these veggies for 3 to 4 minutes on high heat, keeping their crunchiness alive – this step ensures your soup bursts with vibrant texture in every spoonful.
Step 3: Building the broth
Pour in the vegetable stock, dark soy sauce, sriracha, and brown sugar. Stir everything together to harmonize the sweet, sour, and spicy notes. Bring the mixture to a rolling boil which melds the flavors beautifully, readying it for the final thickening step.
Step 4: Thickening and final seasoning
Slowly add the cornstarch slurry while stirring constantly. This will thicken the soup to a silky, satisfying consistency in just a minute or two. Taste the soup and tweak the seasoning by adding more salt, soy sauce, or black pepper if needed. This is your chance to tailor the soup exactly to your preference.
Step 5: Finishing touches
Serve your hot soup immediately, garnished generously with the green parts of the spring onions for a fresh, sharp bite that complements the rich broth perfectly.
How to Serve Vegetarian Hot and Sour Soup Recipe
Garnishes
The green tops of spring onions are a classic and simple garnish that add a pop of color and fresh crispness. You can also sprinkle some toasted sesame seeds or even a few chopped fresh cilantro leaves to add an herbal lift that brightens each spoonful.
Side Dishes
This Vegetarian Hot and Sour Soup Recipe is fantastic on its own but pairs beautifully with some fluffy jasmine rice or a side of crispy vegetable spring rolls. If you’re after a fuller meal, a simple cucumber salad with rice vinegar makes for a refreshing contrast.
Creative Ways to Present
For a fun twist, serve the soup in individual mini-cauliflower bowls or hollowed-out bell peppers for a stunning presentation. Another idea is to drizzle a little chili oil on top for an extra splash of heat and vibrant color, making it a feast for both eyes and palate.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, transfer your leftover soup into an airtight container and refrigerate. It will keep its best quality for up to 3 days, with the vegetables still offering a pleasant bite when reheated gently.
Freezing
This soup freezes well, making it a perfect meal prep choice. Freeze it in portion-sized containers or freezer bags, ensuring you leave a bit of room for expansion. It will keep well for up to 2 months, ready to warm you up on a chilly day.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally. Avoid boiling it vigorously to maintain the tender crunch of the vegetables. If the soup thickens too much upon cooling, add a splash of vegetable stock or water to loosen the texture.
FAQs
Can I make this soup gluten-free?
Absolutely! Just swap out the dark soy sauce for a gluten-free tamari or coconut aminos, and you’ll maintain all the rich flavor without gluten.
Is this recipe very spicy?
The heat level is adjustable. You can reduce the amount of green chilies and sriracha or omit them if you prefer a milder soup, or increase for more fire. It’s all about what suits your taste buds!
What vegetables can I substitute?
Feel free to mix and match with what you have on hand—bell peppers, snap peas, or zucchini all work beautifully, adding their own textures and flavors to the soup.
Can I add tofu or any protein?
Yes, cubed firm tofu is a fantastic addition if you want to boost the protein content while keeping it vegetarian. Just add it along with the vegetables to heat through.
How thick should the soup be?
The soup should be slightly thickened with the cornstarch slurry so it coats your spoon well but is still ladle-able and soupy—not too thick or gloopy. This balance makes the texture inviting and comforting.
Final Thoughts
This Vegetarian Hot and Sour Soup Recipe is such a gem to have in your cooking repertoire—quick, vibrant, and absolutely bursting with flavor and texture. It’s a dish that comforts like a warm hug and excites your palate all at once. I promise once you’ve tasted this, it’ll become one of your go-to favorites for busy weeknights or any day you need a bowl of homey goodness. Give it a try, and enjoy every spicy, tangy spoonful!
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 vibrant and comforting Vegetarian Hot and Sour Soup packed with fresh vegetables and bold flavors, perfectly balanced with a spicy kick and a tangy finish. This quick and easy soup is ideal for a nutritious lunch or a light dinner, featuring a savory broth thickened with cornstarch for a luscious texture.
Ingredients
Vegetables
- 1–2 green chilies, sliced
- 2 spring onions (green and white parts), chopped, white and green parts separated
- 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
Broth and Seasonings
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 4 cups vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon sriracha (or any hot sauce)
- 1 tablespoon brown sugar
- Salt and black pepper, to taste
Thickening Agent
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Heat sesame oil: Warm the sesame oil in a wok or large pot over high heat to prepare for sautéing the aromatics.
- Sauté aromatics and chilies: Add the minced garlic, ginger, the white part of the spring onions, and sliced green chilies to the hot oil. Stir-fry for 1-2 minutes until fragrant without burning the garlic.
- Add vegetables: Introduce the shredded cabbage, sliced mushrooms, broccoli florets, chopped baby corn, and julienned carrot into the wok.
- Season and stir-fry: Sprinkle salt and black pepper over the vegetables and stir-fry for 3-4 minutes, ensuring the vegetables stay crunchy and retain their vibrant colors.
- Pour in broth and seasonings: Add the vegetable stock, dark soy sauce, sriracha, and brown sugar to the pot. Stir well to combine all ingredients.
- Bring to boil: Increase the heat to bring the soup to a rolling boil, allowing the flavors to meld.
- Thicken the soup: Slowly add the cornstarch slurry to the boiling soup while stirring constantly for 1-2 minutes until the soup thickens to a slightly viscous consistency.
- Adjust seasoning: Taste the soup and adjust with additional salt, soy sauce, or black pepper as preferred to balance the hot and sour flavors.
- Serve: Ladle the hot soup into bowls and garnish with the green parts of the spring onions before serving.
Notes
- For a gluten-free version, use gluten-free soy sauce or tamari.
- The level of spiciness can be adjusted by varying the amount of green chilies and sriracha.
- Add tofu or other plant-based proteins for extra substance.
- Use fresh vegetables for the best texture and flavor.
- Make the soup ahead and reheat gently; add the cornstarch slurry only when reheating to prevent over-thickening.
