Vegan Chinese Hot and Sour Soup

Hot & Sour Soup, vegan, whole food plant-based, easy, healthy, oil-free

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.

Prep Time5

Cook Time5

Total Time10

Servings:

Calories: 69kcal

Author: Hannah Kaminsky

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