Vegetarian Chinese Hot and Sour Soup

This Simple Vegetarian Chinese Hot and Sour Soup delivers all the bold flavor of the takeout classic – no meat required. Shiitake mushrooms, tofu, and vegetables in a savory, tangy, and spicy vegetable broth made with soy sauce, rice vinegar, and chili sauce. Every spoonful tastes just like it came straight from one of your favorite Chinese restaurants.

Ingredients

Low sodium dark soy sauce or light soy sauce
Chili garlic sauce
Rice vinegar
Sugar
Salt
Vegetable stock
Shiitake mushrooms
Bamboo shoots
Firm tofu
Carrots
Fresh ginger
Corn starch/corn flour
Egg
Scallions/spring onions/green onions

This is easiest hot and sour soup to make and a favorite here since 2020. Simply add all the ingredients to a pan and thicken. It’s easy to make at home, even if you’re not much of a cook. When it comes to ingredients, I skip the sesame oil – overdoing it can easily overpower the other flavors.

When I’m craving a hot, comforting Chinese soup, this is my go-to. Traditionally made with pork, this version is completely meat-free. I also add carrots, which isn’t traditional, but I love the pop of orange they bring—and the flavor is legit. No wok needed, just a soup pot

A closeup of the soup showing the mushrooms, tofu and vegetables

Eggs in hot and sour soup

I’ve seen some debate about whether eggs are authentic and whether they make hot and sour soup vegetarian. I won’t claim this is a strictly authentic version, but every hot and sour soup I’ve enjoyed has included eggs – and the flavor here is very close to the real deal.

If you’re vegetarian or lacto-vegetarian and prefer to avoid eggs, you can omit them entirely or use just the egg white. According to one reader review, the soup is just as good without the egg. “lip-smacking,” in fact.

Spice level

There is no black pepper, white pepper, or chili pepper added to this hot and sour soup recipe. The heat comes from the spicy chili sauce, which you can easily adjust to suit your preferred spice level.

Is hot and sour soup healthy?

In addition to being low in calories. Just 59 calories per cup. This soup is also quite healthy. It’s low in fat, packed with vegetables, and tofu provides a great source of meat-free protein.

Serving suggestion

I like to serve it with a small appetizer, such as spring rolls paired with my Trio of Asian Dipping Sauces, Baked Honey Soy Chicken Drumsticks, or Chicken and Vegetable Lettuce Wraps with Orange Sauce.

Asian sauces lined up in white bowls surrounded by egg rolls

A closeup of a drumstick showing the garnishes of sesame seeds and green onion

Make it gluten-free

There is soy sauce in this soup, but it’s easy to make it gluten-free by using coconut aminos. It is thickened with a cornstarch slurry instead of flour.

Hot and sour soup steps

This soup comes together in about 30 minutes from start to finish, thanks to a short and simple ingredient list.

In a small bowl, mix the soy sauce, chili garlic sauce, rice vinegar, sugar, and salt.

Mushrooms, tofu and carrots in hot and sour soup

Add the vegetable stock, mushrooms, bamboo shoots, tofu, carrots, and ginger to a large soup pot on the stovetop. Stir in the soy sauce mixture and bring to a boil, then reduce to a simmer.

In a small bowl, mix the cornstarch with 3 tablespoons of water. Stir it into the soup and simmer until thickened.

While stirring, slowly drizzle in the egg until fully incorporated. Serve warm and garnish with thinly sliced green onions.

A soothing soup for cold and flu season

When I’m feeling under the weather, hot and sour soup is always one of the first things I reach for. The warm broth soothes, the tangy vinegar perks up tired taste buds, and that gentle kick of heat can help clear your sinuses and make breathing a little easier. It’s light but nourishing, easy to sip, and comforting without feeling heavy. Whether you’re fighting off a cold or just feeling a bit under-the-weather, a steaming bowl of hot and sour soup feels like edible therapy in the best way.