Hot and Sour Soup | Lexi’s Clean Kitchen

This Hot and Sour Soup is a one-pot 30-minute vegetarian dinner! It’s rich, spicy, hearty, and contains vegetables, tofu, eggs, and more. This soup is gluten-free, dairy-free, low-carb, and has a choice of paleo and wholegrain 30!

Easy Hot and Sour Soup Recipe

When Mike and I were visiting family in Toronto a few months ago, our cousin Maggie made a hot and sour soup that absolutely blew my mind. It’s hearty, delicious, and totally veggie-packed. I immediately went home and started making my own hot and sour soup recipe!

While there are many different recipes and versions of hot and sour soup, today we’re focusing on making a vegetarian version Ton vegetables. It’s also slightly thickened with a bit of arrowroot and then finished with a fine egg “ribbon”. I want to make this recipe easy, quick to prepare and accessible to all!

This soup is comforting, hearty, healthy, and absolutely delicious! It makes great leftovers!

What is hot and sour soup?

Hot and sour soup is a traditional Chinese soup, a little sour, a little spicy, and delicious! The “spicy” in its name comes from the use of ground white pepper, while the “sour” comes from the use of white vinegar.

Our version!

The soup is also made with mushrooms and has a rich flavor. Traditionally this would be dried mushrooms (along with a few other ingredients like dried lily sprouts), but we tried to keep this really approachable using ingredients that are easy to find at the store, so we opted for fresh shiitake mushrooms. They are first cooked separately to evaporate the moisture in them and concentrate their flavor.

required ingredients

Our hot and sour soup ingredients are a colorful mix of vegetables and a few other basic ingredients!

• Avocado Oil: Use to sauté the mushrooms, then add the rest of the stock.
• mushroom: Traditional hot and sour soup is made with dried mushrooms, but we use fresh shiitake mushrooms. We cook them first to remove excess moisture and concentrate their flavor.
• vegetable: We serve this vegetable soup with a combination of onions, matcha carrots, Brussels sprouts, napa cabbage, and zucchini.
• sea ​​salt: Enhances the incredible flavor in the soup.
• Aromatics: Use freshly chopped garlic and freshly grated ginger for the best flavor.
• broth: You can use chicken bone stock or vegetable stock according to your preference.
• Fish Sauce: If you’re making a vegetarian hot and sour soup, ignore this.
• Pueraria and Coconut Amino Acids: Adds saltiness and forms a slurry that helps thicken soups.
• Egg: Swirl into soup for tender egg ribbons.
• White Vinegar: The “sour” in our hot and sour soup.
• White pepper: “Hot” in hot and sour soup. White pepper adds a little spice.
• coriander: For decoration!
• Tofu (optional): If you use tofu, be sure to use firm or extra firm so it holds up in the soup.
• Red pepper flakes (optional): Add flavors according to how spicy you like your soup.

Other options for this easy hot soup and soup

• Add tofu (I don’t generally eat soy, but occasionally leave out the tofu if it suits the recipe, like this soup!) You can omit or use another protein!
• Red pepper flakes add a little heat.
• Chicken or pork will work great here if you want to add more protein.

How to Make Hot and Sour Soup

This hearty and healthy vegetarian soup is ready in just 30 minutes!

1. Sauteed Vegetables and Spices: Heat a large pot on the stove, add the oil, and cook the mushrooms until the liquid evaporates. Add onion and extra oil and cook until softened. Add garlic and ginger, then carrots, Brussels sprouts, cabbage, and zucchini. Cook.
2. Add the soup stock: If using, pour in broth and fish sauce, then reduce heat and simmer until vegetables are cooked through.
3. To thicken the soup: In a bowl, whisk together arrowroot and coconut aminos. Add it to the soup and bring to a boil.
4. Add eggs: In a separate bowl, scramble the eggs and pour into the boiling pot. Stir immediately until they cook into ribbons.
5. Complete and serve: Turn off the heat, then add the vinegar, white pepper, scallions, cilantro, and tofu. Taste and season with red pepper flakes if desired and serve!

Our Hot and Sour Soup Method

Vegetables make up the majority of this recipe, shredded carrots, shredded Brussels sprouts (an interesting and unique addition), napa cabbage, and zucchini cooked in the soup, but you can substitute whatever you have on hand.

The soup is slightly thickened with a bit of arrowroot, then some scrambled eggs are added to make a delicate “ribbon”. Wait until the end to add the white vinegar and white pepper to let these flavors really shine!

Is Chinese Hot and Sour Soup Healthy?

Yes! This hot and sour soup recipe is full of vegetables, herbs, seasonings, and protein from eggs and tofu. Nothing wrong here!

hint

• Cook the mushrooms first. Cooking mushrooms first removes excess moisture and creates better texture and flavor.
• Use firm tofu. Firm or extra firm tofu is firmer than silken tofu.
• Immediately whisk the eggs. When you pour the eggs into the hot soup, they start cooking right away. Make sure you stir them right away so you can make egg ribbons instead of clumps.
• Reduce preparation. You can usually find bags of vegetables already prepared in the store. If you’re short on time and want your soup to be ready very quickly, you can go that route instead of chopping the veggies yourself!
• Play with spices. Red pepper flakes are optional, but I like to add a little for flavor.
• Use another protein. Hot and sour soup is great with cooked pork, beef, chicken and even shrimp!

Service suggestion

This Hot and Sour Soup is a delicious vegetarian main course, but can also serve as a side dish fried rice, Chicken stir fry, Orange Chicken,your name!

How to store

Leftover hot and sour soup will keep in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it as the texture of both the eggs and tofu will be affected.

easier soup recipes

Watch the video:

Print

Easy Vegetarian Hot and Sour Soup

This Hot and Sour Soup is a one-pot 30-minute vegetarian dinner! It’s rich, spicy, hearty, and contains vegetables, tofu, eggs, and more. This soup is gluten-free, dairy-free, low-carb, and has a choice of paleo and wholegrain 30!

• author: Lexi
• Preparation time: 5 minutes
• Cooking time: 30 minutes
• total time: 35 minutes
• yield: 4 1X
• delicacy: vegetarian, whole30, paleo, gluten-free

• 1 tablespoon and 1 teaspoon avocado oil, divided
• 5 oz Shiitake mushrooms, sliced
• 1 onion, small dice
• 1 teaspoon fine sea salt
• 3 garlic cloves, chopped
• 1” Ginger grated
• 2 large carrots, cut into matchsticks
• 2 cups Chopped Brussels Sprouts (see note)
• 1 cup Napa cabbage, thinly sliced
• 1 medium zucchini, cut into matchsticks
• 6 cups Chicken Bone Broth or Vegetable Soup
• 1 teaspoon fish sauce (optional, except for vegetarians)
• 1 tablespoon Pueraria
• 1/4 cup Coconut Amino
• 3 eggs, beaten and spun
• 1/4 cup white vinegar
• 1 teaspoon White pepper
• 2 green onions, thinly sliced, for garnish
• cilantro, for garnish
• 1 cup firm tofu, drained and diced (optional)
• red pepper flakes, to taste

1. Heat a large heavy saucepan over medium-high heat and add oil.
2. Cook mushrooms until all liquid has evaporated, about 5 minutes.
3. Add onion, salt, and 1 teaspoon avocado oil and cook until onion is soft, about 5 minutes.
4. Add garlic and ginger and cook for 1 minute.
5. Add carrots, Brussels sprouts, cabbage, and zucchini and cook for 5 minutes.
6. Add bone broth/stock and fish sauce and bring to a boil. Reduce heat and cook until vegetables are cooked through, about 10 minutes.
7. In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
8. Scramble the eggs in a bowl, add to the boiling pot, and whisk immediately until the eggs are cooked into ribbons.
9. Remove from heat and add vinegar, white pepper, scallions, cilantro, and tofu.
10. Season to taste (we like to add a little red pepper flakes for extra heat) and serve immediately with a garnish of choice.

notes

Looking to reduce prep time? You can find prepared veggies at the grocery store these days, and we can find shredded brussels, sliced ​​cabbage, and matching carrots at our local grocery store.

I generally don’t eat soy, but occasionally like soups with tofu. If adding tofu, be sure to get a non-GMO one if possible! And, if tofu isn’t your thing, you can leave it out entirely, or add a different protein!

Nutrition

• Serving Size: 4
• Calories: 200
• sugar: 6.3G
• sodium: 848 mg
• fat: 9.9 grams
• Saturated fat: 2.2g
• carbohydrate: 18.4 hours
• fiber: 4.9 grams
• protein: 12.7G
• cholesterol: 123 mg