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Vegan Hot and Sour Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 56 reviews
  • Author: Chuck Underwood
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Soup
  • Cuisine: Asian, Gluten-Free, McDougall, Oil-Free, Vegan


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.


Units Scale
  • 2 cups Low Sodium Vegetable Broth
  • 1 cup Water
  • 8 oz Tofu ((extra firm))
  • 8 oz Shiitake Mushrooms
  • 4 oz Bamboo Shoots ((optional))
  • 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


  1. Drain Tofu and wrap in towels.  Cover with something heavy and allow to press for 5-10 minutes.  Then cut into 3/4" cubes.
  2. Rinse and de-stem mushrooms, then slice into strips.  Set aside.
  3. Bring 2 cups of Low Sodium Vegetable Broth and 1 cup of Water to a slow boil in a large soup pot.
  4. Add mushrooms, tofu, bamboo shoots, soy sauce, and hoisin.  Stir to combine.  Let simmer for 3-5 minutes.
  5. Stir in vinegar, chili sauce, and pepper.  Continue simmering for 1-2 minutes.
  6. Whisk cornstarch and water together to make a slurry then stir into soup.  It should begin to thicken immediately.
  7. Stir well and simmer until thickened.


Recipe originally published July 1, 2015.

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