Vegetarian Hot and Sour soup definitely warms you up on a cold day. Piping hot soup with all the vegetables is perfect for lunch as it is neither too heavy nor too light, leaving you feeling full.
Growing up, Tomato soup was the only soup I knew, and that was the only one I would eat. It took a long time for me to start drinking soup with vegetables in it.
Eventually, I fell in love with clear soups and have been enjoying making them. My first Asian flavored soup was this Vegetable Tofu & Noodle soup that I had made a few years ago.
I was not a big fan of it as I did not like the flavor of the broth in the soup. Then, it was this Thai Tom Yum soup that had no broth and was flavored with Thai spices.
So this time, when I decided to make a soup for the Chinese recipe theme, I wanted to make a soup without broth and hence made this Chinese Hot & Sour vegetable soup without the broth.
We have a wonderful Vietnamese market in Oklahoma City, and I love shopping there. I have found many exciting new sauces, and the best part is that they have many vegetarian options.
One such sauce that I recently found and love is the vegetarian oyster mushroom sauce, which gives an excellent mushroom flavor to the recipes. We don’t eat mushrooms, and hence this works great in soups like this hot and sour soup, which predominantly has mushroom flavor in it.
You can use any vegetable that you like. I usually add tofu to my soups, but this time did not use it. I used a combination of jalapeno and hot chili in oil for heat. Feel free to omit the jalapenos or use fewer of them.
The rice wine vinegar adds a sour flavor to the soup. Corn starch is used to thicken the soup. I have my soup medium thick, and this quantity worked well. Adjust the quantity based on how thick or runny you want the soup.
This Hot & Sour soup definitely warms you up on a cold day. Piping hot soup with all the vegetables is perfect for lunch as it is neither too heavy but leaves you feeling full.
Preparation time - 15 minutes Cooking time - 30 minutes Difficulty level - easy
Ingredients to make Vegetarian Hot And Sour Soup - serves 4
- Carrot - ⅓ cup (finely chopped)
- Bok Choy - 1 (finely chopped)
- Spring onions - 3 (finely sliced)
- French Beans - 8 to 10 (finely chopped)
- Baby corn - 4 (finely sliced)
- Jalapeno - 1 tablespoon (finely chopped)
- Garlic - 3 cloves (finely minced)
- Ginger - 2 teaspoon (grated)
- Water - 4 cups
- Corn starch - 3 tbsp
- Soy sauce - 3 tbsp
- Vegetarian Oyster Mushroom Sauce - 1 tbsp
- Rice wine vinegar - 2 tbsp
- Hot chili sauce - 1 tablespoon (adjust based on your level of spice)
- Salt - to taste
- Pepper - ½ tsp
- Oil - 1 tbsp
Procedure -
- In a small bowl, add the cornflour, soy sauce, vegetarian oyster sauce, rice wine vinegar, and chili sauce. Add 3 or 4 tablespoon of water and mix it well.
In a wok or a soup pot, add oil and saute the green onions, garlic, and ginger at high heat for about 30 seconds.
Add the carrots, beans, jalapeno, and baby corn and cook them for 2 to 3 minutes. Now add the bok choy and cook it until the leaves wilt a little.
Now add the water and mix well. Let the mixture come to a boil.
Once the soup starts boiling, reduce the heat and add the sauce mixture. Let the soup come to a boil and then simmer until it thickens a bit, and also let the flavors combine (about 6 to 7 minutes).
Add salt and pepper to taste, and serve the Chinese Hot And Sour Soup hot!
Similar Recipes
- Vegetable Tofu and Sotanghon Soup
- Vegetarian Mulligatawny Soup Recipe
- Xarba Arbija | A Libyan Soup Recipe
- Vegetarian 15 Bean Soup in Instant Pot
Recipe
Equipment
- ▢ bowl
- ▢ pan
- ▢ spatula
Ingredients
- ▢ ⅓ cup Carrot Finely chopped
- ▢ 1 Bok Choy Finely chopped
- ▢ 3 Spring onions Finely sliced
- ▢ 8-10 French Beans Finely chopped
- ▢ 4 Baby corn Finely sliced
- ▢ 1 tablespoon Jalapeno Finely chopped
- ▢ 3 cloves Garlic Finely minced
- ▢ 2 teaspoon Ginger Grated
- ▢ 4 cups Water
- ▢ 3 tablespoon Corn starch
- ▢ 3 tablespoon Soy sauce
- ▢ 1 tablespoon Vegetarian Oyster Mushroom Sauce
- ▢ 2 tablespoon Rice wine vinegar
- ▢ 1 tablespoon Hot chili sauce Adjust based on your level of spice
- ▢ to taste Salt
- ▢ ½ teaspoon Pepper
- ▢ 1 tablespoon Oil
Instructions
- In a small bowl, add the cornflour, soy sauce, vegetarian oyster sauce, rice wine vinegar, and chili sauce. Add 3 or 4 tablespoon of water and mix it well
- In a wok or a soup pot, add oil and saute the green onions, garlic, and ginger in high heat for about 30 seconds.
- Add the carrots, beans, jalapeno, and baby corn and cook them for 2 to 3 minutes. Now add the bok choy and cook it until the leaves wilt a little.
- Now add the water and mix well. Let the mixture come to a boil
- Once the soup starts boiling, reduce the heat, and add the sauce mixture. Let the soup come to a boil and then simmer until it thickens a bit and also let the flavors combine (about 6 to 7 minutes).
- Add salt and pepper to taste and serve the Chinese Hot And Sour Soup hot!
Nutrition
More Soup Recipes
- Roasted Tomato Basil Soup
- Middle Eastern Lentil Soup | Vegan And Gluten Free
- Instant Pot Minestrone Soup (Olive Garden Copycat)
- Dali Thoy | Konkani Style Dal | Vegan Spiced Lentil
Chinese Hot And Sour Soup – Vegetable Hot And Sour Soup
Equipment
- bowl
- pan
- spatula
Ingredients
- ⅓ cup Carrot Finely chopped
- 1 Bok Choy Finely chopped
- 3 Spring onions Finely sliced
- 8-10 French Beans Finely chopped
- 4 Baby corn Finely sliced
- 1 tablespoon Jalapeno Finely chopped
- 3 cloves Garlic Finely minced
- 2 teaspoon Ginger Grated
- 4 cups Water
- 3 tablespoon Corn starch
- 3 tablespoon Soy sauce
- 1 tablespoon Vegetarian Oyster Mushroom Sauce
- 2 tablespoon Rice wine vinegar
- 1 tablespoon Hot chili sauce Adjust based on your level of spice
- to taste Salt
- ½ teaspoon Pepper
- 1 tablespoon Oil
Instructions
- In a small bowl, add the cornflour, soy sauce, vegetarian oyster sauce, rice wine vinegar, and chili sauce. Add 3 or 4 tablespoon of water and mix it well
- In a wok or a soup pot, add oil and saute the green onions, garlic, and ginger in high heat for about 30 seconds.
- Add the carrots, beans, jalapeno, and baby corn and cook them for 2 to 3 minutes. Now add the bok choy and cook it until the leaves wilt a little.
- Now add the water and mix well. Let the mixture come to a boil
- Once the soup starts boiling, reduce the heat, and add the sauce mixture. Let the soup come to a boil and then simmer until it thickens a bit and also let the flavors combine (about 6 to 7 minutes).
- Add salt and pepper to taste and serve the Chinese Hot And Sour Soup hot!
