I am not, nor ever will be … an “Egg Drop” guy. Nope, I like mine SPICY! So this Vegan Hot and Sour Soup is absolutely PERFECT with just the right combination of heat and tang.
And the best part?
It only takes a handful of ingredients and maybe 30 minutes of your time to make this absolutely DIVINE Vegan Hot and Sour Soup.
It’s thick and tangy, and you can totally adjust the heat to make it as spicy as you like.
I use a jar of something called Chili Garlic Sauce for the heat in this soup. In my grocery store, it’s in the same section as the Jasmine Rice, Soy Sauce, and other Asian food items.
I can’t pronounce the name (Huy Fong) – but look for the Rooster on the jar. I’ll include a link here so you can see what it looks like. This is an affiliate link and I will be compensated if you buy it.
And ladies, just ½ tsp was perfect for my wife – and she does NOT do spicy.
Serve this soup with some chopped green onions for garnish, and add a big bowl of sticky rice and you have a tasty and nutritious meal without any of the greasy mess of normal take-out.
And if you REALLY want to go all out, make up a batch of my Vegan Orange Chicken too…..
Omgosh…… pure heaven.
Ok – ’nuff blabberin’.
Let’s go make some soup!
Vegan Hot and Sour Soup
Start with 8oz of Extra Firm Tofu. Drain all the water out of the package and then wrap the block of Tofu up in a few paper towels. Now cover it with something heavy (cutting board) and let it press all that moisture out for at least 5-10 minutes.
While the Tofu is doing its thing – slice up your Shiitake Mushrooms and set them aside. (you can use any mushroom, even canned, but fresh Shiitakes are the best)
When the Tofu is done pressing, slice it up into small cubes (about ¾ in.)
Add 2 cups of Low Sodium Vegetable Broth and 1 cup of water to a large soup pot and bring it to a low boil. Toss in the mushrooms, the Tofu, 3 Tbs of Low Sodium Soy Sauce, and 1 Tbs of Hoisin Sauce. Give that a stir and let it simmer for 3-5 minutes.
Now stir in 3 Tbs of Rice vinegar (Apple Cider would work too), ½ tsp Chili Garlic Sauce (1 tsp if you like it spicy), and 1/8 tsp of White Pepper.
Stir that up and let it keep simmering for another minute or two.
Finally, make a slurry of 3 Tbs Water and 3 Tbs Cornstarch. Whisk until smooth and pour that into the soup. Stir to mix well and you should see it beginning to thicken immediately.
Allow it to simmer until it has thickened to your liking, and serve.
See? Wasn’t that easy? Who says cooking good food is hard?!
I served this up with some freshly chopped Green Onions for garnish and a big bowl of sticky rice.
Be sure and comment and let me know what you think……
(Oh wait! I forgot to mention those little Asian Spoons are like the cat’s meow for eating this soup! I had to go to a specialty Kitchen Store to find mine, but they are really great for this soup!
Ok…..they’re for the photo, but I did use it too!. Here’s another affiliate link —> http://amzn.to/2Doq13S )
Until next time…..
I am not, nor ever will be ... an "Egg Drop" guy. Nope, I like mine SPICY! So this Vegan Hot and Sour Soup is absolutely PERFECT with just the right combination of heat and tang.
- 2 cups Low Sodium Vegetable Broth
- 1 cup Water
- 8 oz Tofu (extra firm)
- 8 oz Shiitake Mushrooms
- 3 Tbs Low Sodium Soy Sauce
- 3 Tbs Rice Vinegar
- 1 Tbs Hoisin Sauce
- 1/2 tsp Huy Fong Chili Garlic Sauce (or more to taste)
- 1/8 tsp White Pepper
- 3 Tbs Cornstarch
- 3 Tbs Water
Drain Tofu and wrap in towels. Cover with something heavy and allow to press for 5-10 minutes. Then cut into 3/4" cubes.
Rinse and de-stem mushrooms, then slice into strips. Set aside.
Bring 2 cups of Low Sodium Vegetable Broth and 1 cup of Water to a slow boil in a large soup pot.
Add mushrooms, tofu, soy sauce, and hoisin. Stir to combine. Let simmer for 3-5 minutes.
Stir in vinegar, chili sauce, and pepper. Continue simmering for 1-2 minutes.
Whisk cornstarch and water together to make a slurry then stir into soup. It should begin to thicken immediately.
Stir well and simmer until thickened.
Garnish with freshly chopped Green Onions. Recipe originally published July 1, 2015.
Tips are always appreciated!