There’s no replacement for hot and sour soup, the Chinese takeout staple that starts every meal with a bang, but there are substitutes to make your own vegan, oil-free, and low-sodium version at home!
Basic pantry staples fill the gaps for specialty ingredients, making this version more accessible and affordable, too.
Tangy, spicy, and genuinely restorative, there’s no shame in serving up a second (or third) helping and just calling it a one-pot meal. Is it “authentic”? Who cares! It is undeniably delicious.
7 Benefits of Vegan Chinese Hot & Sour Soup
1. Rich in Nutrients
- Vegetables: Vegan hot and sour soup typically includes a mix of vegetables like mushrooms, bamboo shoots, tofu, and sometimes spinach or cabbage. These provide fiber, vitamins, and antioxidants, contributing to overall health.
- Tofu: A great source of plant-based protein, tofu also offers iron, calcium, and magnesium, which are important for bone health, muscle function, and overall metabolism.
2. Low in Calories
- Hot & sour soup is typically light in calories, especially in its vegan version, making it a great option for those looking to maintain or lose weight. The soup is often made with a broth-based base rather than a cream-based one, which keeps it lower in fat and calories.
3. Supports Immune Health
- The mushrooms commonly used in vegan hot & sour soup (e.g., shiitake, wood ear mushrooms) are known for their immune-boosting properties. These mushrooms contain beta-glucans, compounds that help support the immune system and fight off infections.
- Garlic: Another immune-boosting ingredient, garlic is rich in allicin, which has been shown to have antibacterial, antiviral, and antifungal properties.
4. Hydration
- As a broth-based soup, vegan hot & sour soup provides a good amount of water, which helps keep you hydrated. Proper hydration supports numerous bodily functions, including skin health, digestion, and energy levels.
5. Balances Blood Sugar
- The soup’s combination of vegetables and tofu provides a steady release of energy, helping to regulate blood sugar levels. This can be especially beneficial for people with diabetes or those managing insulin resistance.
6. Heart Health
- Vegan hot & sour soup tends to be low in unhealthy fats and cholesterol (since it’s plant-based). The mushrooms, tofu, and vegetables provide heart-healthy nutrients like fiber, antioxidants, and healthy fats, all of which contribute to a healthy cardiovascular system.
7. Customizable for Dietary Needs
- Vegan Chinese Hot & Sour Soup can easily be tailored to suit various dietary restrictions. For example, it can be made gluten-free by using tamari instead of soy sauce or using different vegetable broths if someone has specific allergies.
Other whole food plant-based recipes you might like:
- Vegan Gingered Butternut Squash Soup
- Slow Cooker Vegan Mexican Enchilada Soup (WFPB, Oil Free, Gluten Free)
- Thai Red Curry with Tofu
- Vegan Autumn Squash Soup
- Slow Cooker Jackfruit Tortilla Soup
- Slow Cooker Curry Red Lentil Soup
- Spicy Thai Carrot Coconut Soup
Vegan Chinese Hot and Sour Soup
There’s no replacement for hot and sour soup, the Chinese takeout staple that starts every meal with a bang, but there are substitutes to make your own vegan, oil-free, and low-sodium version at home! Basic pantry staples fill the gaps for specialty ingredients, making this version more accessible and affordable, too. Tangy, spicy, and genuinely restorative, there’s no shame in serving up a second (or third) helping and just calling it a one-pot meal. Is it “authentic”? Who cares! It is undeniably delicious.
Servings 4
Calories 69kcal
Ingredients
- 1 1/2 tablespoons potato starch or cornstarch
- 3 cups low-sodium vegetable broth
- 4 ounces extra-firm or super firm tofu finely diced
- 1/2 cup cremini or button mushrooms
- 1/3 cuo shredded carrots
- 2.5 tablespoons low sodium soy sauce coconut aminos for soy-free/gluten-free
- 2 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground white pepper
- 1 sheet dried yuba, broken into ribbon-like pieces also called dried bean curd (optional)
- 2 scallions thinly sliced
Instructions
- In a medium saucepan over medium heat, whisk together the cornstarch and broth until smooth. Add the tofu, mushrooms, carrots, soy sauce, vinegar, garlic powder, and white pepper.
- Bring to a rolling boil. While stirring, add the broken yuba pieces, if using. Cook for another 2 – 4 minutes, until the yuba is soft and ribbon-like, and turn off the heat. Add scallions and serve hot.
Notes
Serving suggestion: Hot and sour soup is a foolproof start to any Chinese meal. Pair a steaming hot bowlful with your favorite vegetable stir fry, brown rice, noodles, or spring rolls, or make it a feast with all the above!
Notes: To take your hot and sour soup to the next level, hit your local Asian market for some upgraded ingredients. Swap the balsamic for black vinegar (chinkiang) and use fresh shiitake caps for the mushrooms. Consider adding cloud ear mushrooms, bamboo shoots, dried lily buds, or kombu if you can find them!
Nutrition
Serving: 1bowl | Calories: 69kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 425mg | Potassium: 141mg | Fiber: 1g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
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