|Nutritional Guidelines (per serving)|
|Servings: 4-6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chinese hot and sour soup is a light meal or accompaniment that can be enjoyed any time of day.
This recipe combines mushrooms, bamboo shoots, water chestnuts, soy sauce, hot sauce, vinegar, garlic, green onions, and chili oil, resulting in an authentic dish that vegans and vegetarians (or anyone else for that matter) can enjoy. It's warm, nourishing and oh-so-delicious.
Make a batch the next time you're in need of warming up with something hot on a cold day. It's especially welcome if you've got a head cold as it can really help open your sinuses.
If you order hot and sour soup at a restaurant, it will often be made with meat stock and may contain shredded or minced pork or chicken. Vegan vegetable broth or stock is a great substitution and the soup has plenty of flavor without meat. If you want to boost the protein or simply make the soup more hearty, add in some fried tofu or seitan.
- 6 cups vegetable broth
- 2 cups mushrooms (sliced, Chinese wood ear mushrooms or shiitake are best)
- 1 small can (8 ounces) bamboo shoots
- 1 small can (8 ounces) water chestnuts
- 2 tablespoons soy sauce (use tamari to keep it gluten-free if needed)
- 1/2 teaspoon pepper
- 1 teaspoon hot sauce
- 2 tablespoons vinegar
- 3 cloves garlic (minced)
- 1/2 cup scallions (green onions, sliced)
- 2 tablespoons chili oil
Gather the ingredients.
In a large pot, bring the vegetable broth to a simmer and add the mushrooms, bamboo shoots, water chestnuts, soy sauce, pepper, hot sauce, vinegar, and garlic. Allow to simmer for at least 20 minutes.
Add the scallions to the pot and simmer for about 5 more minutes.
Stir in the chili oil.
Add additional soy sauce, hot sauce, or vinegar to taste.
Serve and enjoy.
Refrigerate any leftover soup once it has cooled, being sure not to leave it out for more than two hours. You can freeze individual servings of the soup to keep on hand when needed. Simply microwave any leftovers or frozen soup and enjoy it hot.
Any mushrooms will do in this recipe, but as noted, Chinese wood ear mushrooms or shiitake work best. While shiitake mushrooms are readily available fresh in almost any grocery store, Chinese wood ear mushrooms may take a little more effort to procure. Also called auricularia black fungus mushrooms, these mushrooms can be purchased dried from many online retailers, such as Amazon. Just be sure to give the mushrooms time to soak if you are going the route of purchasing them dried.
Variation: Thicker Hot and Sour Soup
This recipe makes a thinner broth soup. If you prefer a thicker consistency, combine 3 tablespoons of cornstarch with 3 tablespoons of cold water. Mix well and add to the soup after it has cooked for 20 minutes. Simmer the soup for 5 minutes, stirring it as it thickens. Once thickened, add the green onions and simmer 5 more minutes.