A Vegetarian riff on Classic Chinese Hot and Sour Soup that tastes like you ordered take-out! Make sure to make a double batch and freeze some for later!
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Today seems like a good day for soup. Vegetarian Hot and Sour Soup that is.
Now, I am going to spend the next five minutes professing my undying love for Hot & Sour Soup. This is serious comfort food folks; at least for me.
If you have been following my blog for a while, you may remember me waxing poetic about a certain Healthy Chinese Restaurant in Philadelphia’s Chinatown that I dearly miss and crave all the time.
Well, Charles Plaza makes the most unbelievable Vegetarian Hot & Sour Soup – EVER. That is a difficult task, my friends. Most Hot & Sour soup is pork-based, has MSG or some other questionable ingredient and isn’t made with the highest quality stuff. I have yet to find a delicious Hot & Sour Soup (outside of Charles that is) that is made with non-GMO tofu, no MSG, no Pork, is clean and full of flavor. Trust me, I have been looking. Oh, and by the way, why doesn’t Seattle have ANY good Chinese Food? What is up with that?
I got my hands on this cookbook and right there on page 55 is a recipe for Hot and Sour Soup. I have tried about eight recipes in the last year and none of them have been up to my standards, but this one – the photo is what got me. As soon as I saw the color and texture of Bee’s Hot & Sour Soup, I knew I had to make a Vegetarian version of it. Immediately.
The irony is that I based my 1 Point Chicken Wontons on one of Bee’s recipes so I should have known to look, but I didn’t until it fell into my lap. I guess it’s like that old saying; the teacher comes when the student is ready. 😉
There are a couple of specialty ingredients needed to make this soup, but once you get to your local Asian supermarket or order them online, the whole thing comes together in no time – maybe 15 minutes tops. This Vegetarian version is pretty freaking close to Charles and I can’t get enough of it!
NOTES:
- Dried Wood Ear Mushrooms are usually found at any Asian grocery store but most of the packages I found were treated with Sulfites. Not cool. I did a little research and found this company. After talking to a customer service rep and confirming that their mushrooms were sourced properly and not treated with anything I ordered a big bag for about $8. I will get many, many pots of soup from this bag and am really happy to have a great quality product on hand to make this soup over and over again!
- Mirin is Chinese Rice Wine (not Rice Vinegar!) There is only a teaspoon here and I am not sure it adds that much so we are not using it to marinate chicken or pork so you could probably sub Sherry Wine or one of the other substitutes listed in that article I linked to.
- When it comes to canned, sliced Bamboo Shoots, I usually stick with either Native Forest or Sun Luck. Neither has any sulfites or added preservatives and are easily found at the stores I shop at. Sun Luck is a bit less expensive and found at the regular grocery store here in addition to the natural food stores.
- Chinese Black Vinegar (also called Chinkiang) should be easy to find at any Asian grocery store. It was only a couple of dollars for a big bottle.
- A quick tip to save some time is to buy a bag of already shredded carrots. I prefer the crunch of the thin matchsticks but sometimes you just want to save time and you’ve gotta do what you’ve gotta do!
- Last note – I prefer my Hot & Sour soup on the thinner side but if you want a thicker soup, I suggest doubling the cornstarch and water ratio to 6 tablespoons cornstarch and 1/2 cup water.
Did you make this recipe? Please give it a star rating below!
Vegetarian Hot and Sour Soup
- 1 large or 1/4 cup dried wood ear mushroom soaked in 1 cup boiling water and sliced
- 6 ounces organic NON-GMO soft tofu, cut into strips
- 1 teaspoon Mirin
- 1/2 teaspoon cornstarch
- 4 cups Imagine "No-Chicken" broth
- 1 cup reserved mushroom soaking water
- 1 small carrot cut into thin matchsticks
- 4 ounces sliced bamboo shoots rinsed and cut into thin matchsticks
- 2 large eggs beaten
- 2 scallions greens only, cut into thin rounds
- 2 tablespoons + 1 teaspoon soy sauce
- 2 tablespoons + 1 teaspoon Chinese Black Vinegar Chinkiang
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground white pepper
- 3/4 teaspoon kosher salt
- 3 tablespoons cornstarch + 1/4 cup water
- 1 tablespoon red chili oil or more to taste
- 2 teaspoon toasted sesame oil
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Start by covering the dried wood ear mushroom with one cup of boiling water. Set aside to soak while you complete the rest of the prep work.
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Slice tofu into thin strips and combine with Mirin and 1/2 teaspoon cornstarch.
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Cut sliced bamboo shoots into thin matchsticks.
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Trim whites off scallions and cut greens into thin rounds.
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Combine soy sauce, black vinegar, rice vinegar, white pepper, salt, remaining cornstarch and water with red chili oil and toasted sesame oil.
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Beat eggs and cut carrots into thin matchsticks. Pull dried mushroom out of soaking liquid (reserving liquid for soup) and thinly slice. Yes, it looks strange. It's good and adds so much to the soup.
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Pour the broth and mushroom soaking liquid into a large saucepan or soup pot and bring to a boil.
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Add tofu, mushrooms, carrot and bamboo shoots and continue cooking for 5 minutes.
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Next, add in the seasonings (soy sauce, etc.). Stir to combine and turn off heat.
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Gently pour the beaten eggs into soup in a circle pattern. Immediately stir two to three times with a pair of chopsticks, cover and let sit for two minutes.
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Serve topped with chopped scallions and more Chili Oil to taste. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Adapted From: Hot and Sour Soup from Easy Chinese Recipes by Bee Yinn Low
What a beautiful (clean) soup!! Thank you for all the notes too, I’m not very experienced with Asian cooking, learned a lot from this post. 🙂
Thanks! I was hoping to demystify it a bit. It really comes together so quick, it’s just a matter of getting the couple hard to find ingredients and being comfortable with them 🙂
Yum!!! Love this vegetarian version.
Thanks Katherine! Do you have access to good Asian food in Israel?
I had pho for lunch today…it was definitely that kind of day! Love Hot and Sour soup….so good, and so worth making yourself!
Which is your favorite Pho spot in Seattle Erina?
There are two other things of interest to use, vegan dried squid about the egg time. Diced or grated black mountain yam or dark variety of Yamaimo at the very end. It will add a smooth heavy body and the vegan squid will be also thickening as well as adding some fine flavor. These soups are so good on the right day. They just make your body feel so right. Funny how this amazing soup builds into such an amazing bowl before your very eyes! Thanks for reminding me!
Interesting David – I have never heard of the Vegan Dried Squid – what is it made of? I am going to look for both of these!
The vegan squid will probably be from Taiwan, in a hanger pack, looking like a golden jerky strands. Like a weird snack people would eat overseas (un-fritoish) while on sailing boats or downtown on saturday. The strands will be twisted and frayed. I am guessing tofu skin (yuba), mushroom stems, carrageenan or other soy. when I saw your step-by-step w/pics it reminded me of how every H&S soup looks really really bland, until it builds into one of the best meals. You know how you just say what the heck and throw something on hand in. In Baton Rouge a store, Vhin Phat has both products on occasion. The V squid I tried in egg drop, H&S and a veg chicken soup. it helps a clear broth turn yellow and the “squid” of course is nothing like squid, but like egg in eggdrop soup. Dime size, pale and thin in the soup it adds body like an egg.
The black yam is sold fresh, has wax dipped on the stem end for an inch or so, is slightly scaly and between two and five inches long.
As soon as possible I’ll send more info to the editor. Eventually you will see this in Asian ethnic groceries because they use it themselves. Nab them and experiment!
Great vegetarian version, love it, looks delicious..
I thought of you Norma and was wondering if you have a standard Hot & Sour Soup you make as well? If so, is it similar?
My hot and sour soup is quite similar to yours, but I use cloud ears instead of wood ears and I also add dried tiger lily flowers.
I soak the dried tiger lily flowers before using.
I would love to make your version as well! Do you have any plans to post it?
Great recipe – and timely, too! I make a pretty good hot and sour soup (although I add pork, I usually go more in a chicken direction) but have been toying with the idea of a vegetarian one. The Imagine-brand stock is excellent – I’ve used that several times. You have some great tips here. BTW, if I’m out rice wine, I substitute dry sherry – the flavor is rather similar. Good stuff – thank you.
I also have made this with chicken and chicken stock. It’s good both ways but the chicken doesn’t make a big enough difference to me for the extra calories/Points so I stuck with Vegetarian. Thanks 🙂
This looks amazing! Can’t wait for the weather to cool off in So Cal so I can make this!
Yep! This is in serious rotation here and it’s not even cool yet 😉
I love your vegetarian version of this soup!
Thanks Laura – I was pretty excited about finally nailing a good version!
I knew when I saw the opening image that I would want to try this. I too am frustrated vegetarian hot and sour soup seeker and this looks perfect to me. Thanks for doing the hard work for me 😀 Most of the ingredients I can get but some of the proprietary brands I will have to find alternatives (the stock for instance I will just use a really good vegetable one if that’s permissible). Btw, I almost always use dry sherry for the mirin as I actually like the taste better.
You are welcome Kellie – I hope you love it as much as I do!
What a delicious soup, I love all the flavors going on in there!
Me too – I have made this 4 times already lol!