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Vegan Hot and Sour Soup

  • 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.


  • 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. 


Garnish with freshly chopped Green Onions.  Recipe originally published July 1, 2015.  

Tips are always appreciated!