Vegan Hot and Sour Soup

Prepare this beloved Chinese takeout-inspired Vegan Hot and Sour Soup in the comfort of your kitchen. It's a simple and heartwarming dish, ideal for colder days!

Hot and Sour soup holds a special place in my heart—it's my go-to order at Chinese takeout joints. There's something about its warmth, comforting embrace, and just the right touch of spice that makes it my ultimate companion on chilly days.

After numerous attempts, I've recreated this beloved recipe at home using a straightforward approach and basic ingredients. The beauty of this dish lies in its flexibility: tweak the spice levels by adding more white pepper for a kick or intensify the sourness with an extra splash of vinegar. This Vegan Hot & Sour Soup is incredibly versatile—mix and match your favorite vegetables to suit your palate!

What truly sets this soup apart is the velvety tofu that effortlessly absorbs the bold flavors, resulting in a lusciously creamy texture that simply melts in your mouth.

For more plant-based Chinese takeout-inspired recipes, check out my Vegan Mapo Tofu and Vegan Beef and Broccoli!

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Ingredients

This recipe uses the following ingredients:

• Carrot: The carrot adds a subtle sweetness and crunch to the soup, balancing out the tangy and spicy flavors.

• Silken tofu: Silken tofu's delicate texture absorbs the broth's flavors beautifully, creating a creamy and smooth consistency in every spoonful.

• Assortment of mushrooms: Enoki, shiitake, wood-ear, and king oyster mushrooms bring a medley of earthy flavors and various textures to enrich the soup's depth.

• Scallion: Scallions provide a fresh and mildly pungent taste, enhancing the overall aroma and adding a pop of color to the dish.

Seasoning:

• Soy sauce: Soy sauce adds depth, saltiness, and a rich umami flavor that amplifies the savory profile of the soup.

• White pepper: White pepper offers a gentle heat that complements the soup's tanginess, creating a warm and balanced spiciness.

• Red chili flakes: Red chili flakes bring a kick of heat and a touch of smokiness, intensifying the soup's spiciness and adding a vibrant color.

• Corn starch: Corn starch acts as a thickening agent, giving the soup a luscious and velvety consistency that binds all the flavors together.

• Chili oil: A drizzle of chili oil not only adds a fiery kick but also infuses the soup with a rich, aromatic flavor that elevates the overall taste experience.

Instructions

Prep the ingredients:

1. Cut the enoki mushroom and king oyster mushrooms. Pour hot water over the dry shiitake mushroom and wood-ear mushrooms and let sit for 15 minutes.
2. Thinly slice the carrot. Cube the silken tofu.

Cook:

1. Fry the minced garlic and red chili flakes in 1 tablespoon oil for 1 minute. Add the water and the water from rehydrating the mushrooms.
2. Add the white pepper and stir for 1 minute.
3. Add salt, sugar, and light soy sauce. Stir for 15-30 seconds.
4. Finally add the carrot, sliced enoki and king oyster mushrooms, stir for 5 s. Chop the rehydrated shiitake and wood-ear mushrooms and add to the broth.
5. Cover with a lid.
6. Once come to a boil, add the cornstarch slurry and slowly pour in for 1 minute.
7. Add in the rice vinegar and chili oil oil to taste.
8. Garnish with scallions.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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