Vegan Hot and Sour soup - 素酸辣汤
This vegan hot and sour soup is tastily made with silky smooth tofu, mushrooms, and mung bean thread. Each slurp has peppery heat with a touch of vinegar that you can easily serve as-is or with a bowl of rice or noodles.
Ingredients
Instructions
Prepare the mushrooms: Place dried Shiitake and wood ear mushrooms in separate bowls and soak them in 1 cup of water until soft. If you are using fresh Shiitake mushrooms, skip this step.
Once the mushrooms are soft, squeeze out the water. Keep the mushrooms water for later. Cut the mushrooms into thin strips. For wood ear mushrooms, remove the tough ends before slicing.
Next, heat a 5-quart pan and add a tablespoon of oil. Sauté mushrooms and carrots until the mushrooms release their aroma. Add the wood ear mushrooms and bamboo shoot, then stir-fry for a few seconds over medium-low heat.
Swirl in the soy sauce around the side of the pan and quickly stir the mixture to combine. Mix the mushrooms water in water to make 6 cups of liquid, then add to the pot.
Season with ground pepper, Shao Xing wine, sugar, and mushroom seasoning. Give the mixture a quick stir and add the mung bean thread and tofu.
Bring the mixture to a boil and cook for another minute or so. Taste and season if needed.
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*The 1 teaspoon ground white pepper is meant to give the soup the heat. If you don’t like the peppery taste, please start with 1/4 teaspoon and increase it to your likings. For those who can’t have Shao Xing wine, please skip this ingredientVinegar: Most vinegar will work such as distilled vinegar, white wine vinegar, red vinegar, black vinegar, or rice vinegar.
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Reviews from the Original Source
This turned out great! Was looking for vegan hot and sour soup and so glad I came across this. I used enoki mushrooms and added them “last minute”!
Easy and delicious! I was surprised how flavorful it is with simple ingredients; the mushrooms and soysauce provide umami and the sugar and vinegar give it sweet-and-sour taste. I made it for my husband when he was sick and he loved it. I did soak the noodles separately in hot water so wouldn't overcook in the soup. Thanks for the great recipe!
Thank you for this recipe, I've been wanting to make this soup for ages and always imaged it being much more complicated, but this was easy, quick and tasted amazing - definitely making it again soon! :)
This is the most authentic hot and sour soup I have made. I am so happy I found your recipes. Cooking Asian food is a must for vegans, in my opinion. Your recipes rock!!! Thank you. PS... if you have an Asian grocery near you, shop there... it is much cheaper, although beware of sulfites in some of the brands.
A perfect soup for a cold evening. I love the glass noodles in the soup fir another layer of texture. I did not have mushroom powder so i added a Toon Sauce from Taiwan that added the right amount of mushroomy taste. My husband lived it! Thank you for this vegan version of hot sour soup.
love that it's vegan (No animal cruelty). I bought a bunch of freshly foraged wood ear at the farmers market which led to to sell this recipe. I made modifications asger m according to what I had on hand but the foundation of hot and sour was very helpful. Sautee onion carrots maitaki wood ear garlic zucchini. add water tofu, black bean paste. add soy sauce. dash of baslamic, add rice vinegar, chili molasse, maple syrup. stir in agar or some starch.
end with sesame oil. I liked it a lot. thank you for your guidance.
Thank you very much! We just made your delicious hot and sour soup and it was perfect on this cold rainy day. I’ve tried to make this type of soup a few times before, but I didn’t get the right flavor/balance. My husband found your website and suggested this recipe. Now we’re looking at all your recipes and beautiful photos and plan to try one a week to add new flavors and learn new techniques. Thanks again for your great recipes and inspiration!
The soup was great. I made some modifications with extra pepper and used black vinegar instead of white or rice vinegar.
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