Vegan Hot and Sour Soup
- Total time
- 30 min
- Serves
- 6
- Ingredients
- 20
Craving something cozy, spicy, and satisfying? This Vegan Hot and Sour Soup brings the bold flavors of a takeout favorite to your kitchen—no meat, no problem. Made with shiitake and beech mushrooms, tofu, and aromatic spices, it’s the perfect balance of heat and tang, all in a hearty, plant-based bowl.
Instructions
Step One
In a small bowl, whisk the cornstarch into 1 cup of water until smooth. Set aside.
Step Two
In a large stock pot, bring the remaining water to a boil over high heat.
Step Three
While stirring gently, add all remaining dry ingredients to the boiling water.
Step Four
Stir in the remaining wet ingredients, along with the yellow onions, fresh ginger, garlic, and carrots.
Step Five
Return the soup to a boil, then reduce heat slightly and boil for 10 minutes.
Step Six
Lower heat to medium-high and add the mushrooms and the prepared cornstarch slurry.
Step Seven
Lower heat to medium-high and add the mushrooms and the prepared cornstarch slurry.
Step Eight
Cook for an additional 5 minutes, stirring occasionally.
Step Nine
Slowly stir in JUST the Egg, allowing it to cook and form ribbons in the soup.
Step Ten
Add the tofu and cook for 2 more minutes.
Step Eleven
Remove the pot from heat and serve.
Serve
Ladle the soup into bowls and garnish with chopped green onions.
