Vegan Hot and Sour Soup | Loaded Vegetarian Soup | Indo-Chinese Eggless Hot & Sour Soup Recipe

tofu

🥗Healthier: silken tofu

💰Cheaper: tempeh

Silken tofu is lower in calories, while tempeh is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and using seasoned water can be a budget-friendly option.

To begin, cut all the vegetables, 1 cup cabbage, ½ cup carrot, ½ cup red bell pepper, ¼ cup green beans, and ½ cup mushrooms, into thin julienne strips.

Chop 2 stems of spring/green onions and set aside.

To make the soup, heat a pot over a high flame. Once hot, add 3 tablespoons of oil and allow it to heat.

Next, add ½ inch grated ginger and 2–3 cloves grated garlic. Sauté over a low flame for about 30 seconds, until fragrant.

Now add the shredded vegetables, cabbage, carrot, red bell pepper, green beans, and mushrooms to the pot. Stir and toss over high heat for 2–3 minutes.

Once the vegetables are lightly sautéed, pour in 3 cups vegetable stock or water. Add 1 teaspoon green chili paste, 3 tablespoons dark soy sauce, 2 tablespoons white vinegar, 2 tablespoons red chili garlic sauce, 1 teaspoon white pepper powder, 1 teaspoon sugar, and salt to taste. Stir well and bring the soup to a boil.

To thicken the soup, mix 2 tablespoons corn flour with a little water in a separate bowl to form a slurry. Add the slurry gradually to the soup while stirring continuously. The soup should have a semi-thick consistency, so add only as much slurry as needed.

Finally, garnish with 2 tablespoons chopped fresh cilantro and the chopped spring/green onions. Stir well, taste, and adjust seasoning as needed.

Enjoy your hot & sour soup!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens