Vegetarian Hot and Sour Soup serve in a bowl

Vegetarian hot and sour soup is an authentic northern Chinese dish that gets its signature flavor from Chinkiang vinegar and white pepper powder. Unlike the Cantonese version that uses rice vinegar and chili oil, this style relies on black vinegar for a malty tang and white pepper for an earthy heat that warms your whole body.

Growing up in Beijing, soup was a must have on our dinner table every day, even in summer. It is a dish that connects all the elements on the table, like a glass of wine to a French family dinner. This recipe might look long, but the ingredient list is mostly dried shiitake mushrooms and dried lily flowers that I always keep in my pantry, which means I can make it even when the fridge is nearly empty.

For my recipe, I brown the rehydrated mushrooms to build flavor, simmer them with the soaking liquid and vegetable stock, add tofu and napa cabbage, then finish with a cornstarch slurry, egg ribbons, and a hit of Chinkiang vinegar and white pepper at the very end, all in less than an hour. Much like my Chinese Vegetable Soup, the vegetables and tofu make it filling enough to serve as a main dish to my family of 3. I highly recommend you giving this vegetarian hot and sour soup a try!

Vegetarian Hot and Sour Soup

Ingredients

These are the ingredients I use to make this easy and comforting Vegetarian Hot and Sour Soup:

Vegetarian Hot and Sour Soup ingredients

Dried goods: I use dried shiitake mushrooms, dried lily flowers, and wood ear mushrooms. I soak them in warm water until tender, then reserve the soaking liquid as a natural vegetable broth that adds deep umami to the soup.

Soup base: Vegetable stock combined with the mushroom soaking water creates a rich broth. Firm tofu cut into small cubes adds protein, and bamboo shoots bring crunch. I cook napa cabbage in 2 stages, whites first for body, then greens for color.

Finishing ingredients: Cornstarch slurry thickens the broth into a silky texture. I add beaten egg for optional egg ribbons. Chinkiang vinegar and white pepper go in at the very end so they keep their full flavor. Sesame oil and cilantro finish the soup.

How to Make

1. Cook the dried mushrooms: Heat oil in a large pot over medium heat. Add the lily flowers and shiitake mushrooms. Cook and stir until lightly browned, 1 to 2 minutes. Add the wood ear mushrooms and minced ginger. Cook for another minute.

2. Build the broth: Pour in the vegetable stock and the reserved soaking water. Turn to medium high heat and bring to a simmer. Add soy sauce, salt, tofu cubes, and bamboo shoots.

Simmering ingredients in a pot

3. Add the cabbage: Once the broth returns to a simmer, add the napa cabbage whites. Cook 2 to 3 minutes until starting to soften. Add the cabbage greens and cook another 2 to 3 minutes until tender.

cabbage greens cooking with other ingredients

4. Thicken the soup: Turn to medium low heat. Mix cornstarch with water until dissolved. Slowly swirl the slurry into the soup while stirring until the broth thickens to a silky consistency.

pouring the cornstarch mixture

5. Add the egg: Slowly drizzle the beaten egg in a thin stream using a fork against the rim of the bowl. Let cook 30 seconds to set, then stir to break up the ribbons.

adding eggs to the soup

6. Finish and serve: Mix Chinkiang vinegar with white pepper in a small bowl until dissolved. Turn off the heat, then stir the vinegar mixture into the soup. Adjust salt to taste. Drizzle with sesame oil and top with chopped cilantro. Serve immediately.

pouring Chinkiang vinegar with white pepper to the soup

Cooking Tips to Consider

Add the vinegar and pepper at the very end: Both Chinkiang vinegar and white pepper lose their punch if cooked too long. I always turn off the heat before stirring them in. The residual warmth mellows the sharp edge of the pepper within a few minutes.

Reserve the soaking liquid: The water used to rehydrate dried mushrooms and lily flowers becomes a rich, natural broth. I never discard it because it adds a nice flavor that replaces the need for expensive stock.

Brown the dried mushrooms first: Cooking the rehydrated mushrooms in oil before adding the liquid builds a layer of flavor that makes the soup taste more complex. A minute or two of browning is enough.

Thicken before adding the eggs: The broth needs to be properly thickened with the cornstarch slurry before the egg goes in. A thick broth suspends the egg ribbons so they form long, silky strands instead of clumping.

Vegetarian Hot and Sour Soup

How I like to serve

When I serve this vegetarian hot and sour soup as part of a full, comforting dinner, especially during the winter when New York gets especially chilly, it always warms everyone up. It pairs great with lighter mains, particularly any Chinese vegetable stir fry recipes. I usually just pick one and go for it.

When my in laws come over for dinner, I like to step it up and make something a little more traditional, so I browse through my collection of Authentic Chinese Noodle Recipes and put together a full spread for everyone to enjoy.

Frequently ask questions

What order should I add the vegetables?

I add the firmer vegetables like bamboo shoots and wood ear mushrooms first since they need more time to heat through. Softer ingredients like napa cabbage leaves go in toward the end so they do not overcook or lose their shape.

How do I keep the tofu from falling apart in the soup?

I use firm or extra firm tofu and cut it into small cubes. I add it toward the end of cooking and stir gently so the pieces hold their shape. Soft or silken tofu works too if you prefer a softer texture, but it breaks apart more easily.

How do I reheat leftovers without losing the texture?

I reheat on the stovetop over medium heat and add a small splash of water or broth since the soup thickens as it sits in the fridge. I taste and add a little more vinegar at the end because the sour flavor fades overnight.

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Vegetarian Hot and Sour Soup

Vegetarian Hot and Sour Soup (素酸辣汤)

By Maggie Zhu
4.84 from 6 votes
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 servings
Print
I absolutely love this vegetarian hot and sour soup with tofu, dried mushrooms, and napa cabbage in a silky broth seasoned with Chinkiang vinegar and white pepper. The whole pot is ready in about 40 minutes and uses mostly pantry staples.

Ingredients 

Rehydrate

Soup

  • 2 tablespoons vegetable oil
  • 1 tablespoon minced ginger
  • 4 cups vegetable stock
  • 2 cups dried ingredient soaking water
  • 1 1/2 tablespoons light soy sauce
  • 2 teaspoons salt , or to taste (*Footnote 2)
  • 1/2 block firm tofu , cut to 1-cm (1/2-inch) cubes
  • 1 5 oz. can bamboo shoots (*Footnote 3)
  • 4 to 6 napa cabbage leaves , yields 4 cups loosely packed once cut, slice the white part into 1/2” pieces and the green part into 2” pieces, white and green parts separated
  • 3 tablespoons cornstarch
  • 1 egg , beaten (Optional) (*Footnote 4)
  • 2 tablespoons Chinkiang vinegar
  • 1/2 teaspoon white pepper powder
  • 2 teaspoons toasted sesame oil
  • 1/4 cup chopped cilantro

Instructions

Rehydrate

  • To rehydrate wood ear mushrooms, shiitake mushrooms and lily flowers, gently rinse each with tap water, drain and add to individual bowls. Then add 1 1/2 cups of warm water to each bowl. Rehydrate for 15 to 20 minutes, until the ingredients have turned tender.
  • For wood ear mushrooms, remove tough ends if needed, and slice into bite sized pieces.
  • For shiitake mushrooms, reserve 1 cup marinating water, gently squeeze water from the mushrooms, remove stems and thinly slice. Pat dry with paper towels.
  • For lily flowers, reserve 1 cup marinating water. Remove the tough ends of the lily flowers and halve crosswise (*Footnote 5). Pat dry with paper towels.

Soup

  • Heat oil in a 4-qt dutch oven (or pot) over medium heat until shimmering. Add the lily flowers and dried shiitake mushrooms. Cook and stir until lightly browned, 1 to 2 minutes.
  • Add the wood ear mushrooms and ginger. Cook and stir for another minute or so, to release fragrance.
  • Pour in the vegetable broth and use your spatula to lift any browned bits from the bottom of the pot. Add the reserved 1 cup of lily flower soaking water and 1 cup mushroom soaking water.
  • Cook over medium-high heat until the broth comes to a simmer. Add the soy sauce, tofu, 1 teaspoon salt, and bamboo shoots. Once the broth is simmering again, add the napa cabbage whites. Cook for 2 to 3 minutes, until just starting to soften. Add the napa cabbage greens. Cook for another 2 to 3 minutes, until tender.
  • Turn to medium-low heat. Whisk the cornstarch with 1/4 cup of water in a small bowl until cornstarch is fully dissolved. Slowly swirl the cornstarch slurry into the soup, and stir to thicken while the broth is at a low simmer.
  • Slowly swirl in the beaten egg with a fork against the edge of the bowl. Let cook for 30 seconds so the eggs start to set. Then gently stir a few times to break up the eggs.
  • Combine Chinkiang vinegar and white pepper in a small bowl, mix well until the white pepper is completely dissolved. Turn off the heat. Add the vinegar pepper mixture and stir well. Add the rest of the salt and adjust seasoning if needed. Drizzle the sesame oil into the soup and add the cilantro. Serve hot.

Ingredient Substitution Guide

Notes

  1. Dried wood ear mushrooms will expand more than 10 times in size after soaking, so a small amount goes a long way. They do not have so much flavor and are added here for texture. You can skip this ingredient without affecting the taste of the soup.
  2. The quantity of the salt depends on the type of broth you use. That’s why I only add 1 teaspoon at the beginning and adjust the seasoning later. If you have mushroom powder, it’s a great ingredient to add to enhance the flavor as well. Replace 1 teaspoon of salt with 1 tablespoon of mushroom powder to boost the umami. 
  3. I used a whole bamboo shoot in this recipe. I highly recommend it if you can find it. It has a better texture than the canned type. 
  4. Skip the eggs if you are making a vegan soup.
  5. Depending on how the lily flowers were harvested, they might have a very tough woody end on the side of the stem. You can feel it by squeezing with your fingers. You need to remove it (either with a knife or a pair of kitchen shears).
  6. It is very important to add the vinegar and white pepper at the end, because both ingredients lose their aroma if cooked for too long. The white pepper will taste very sharp right after you stir it in. But the residual heat will cook it a little further and the sharp taste will mellow out in a few minutes.

Nutrition

Serving: 1serving, Calories: 208kcal, Carbohydrates: 9.3g, Protein: 8.1g, Fat: 12.5g, Cholesterol: 47mg, Sodium: 1050mg, Potassium: 426mg, Fiber: 3g, Sugar: 3.7g, Calcium: 139mg, Iron: 2mg

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