Hot and Sour Soup

If you’re craving something comforting, slightly tangy, a little spicy, and full of veggie goodness then this Hot and Sour Soup is your new go-to. It’s a one-pot, about 30-minute vegetarian soup that’s hearty enough for dinner, but simple enough to throw together on a busy weeknight.

Whether you’re cozying up on a chilly evening or want something nourishing that tastes like take-out but homes in on home-cooked goodness, this traditional Chinese-inspired soup checks all the boxes.

Why You’ll Love This Easy Hot and Sour Soup

First off, this soup was inspired by a trip Mike and I took to visit family in Toronto. Our cousin made the most delicious Hot and Sour Soup, which inspired me to create my own recipe.

There are many different recipes and versions of hot and sour soup. But I really wanted to focus on making a veggie-packed vegetarian version. It’s slightly thickened with a bit of arrowroot and then finished off with fine egg “ribbons”. The end goal was to make this recipe quick to prep, easy to make, and desirable and approachable for all. I don’t usually cook with tofu, but this soup is so fantastic!

Why It’s Great

• Veggie-First & Nourishing: Packed with a colorful mix of vegetables, plus mushrooms, tofu (optional), and eggs for protein.
• Simple Ingredients, Easy To Find: No dried mushrooms or obscure Asian pantry items needed — just everyday produce, broth, and pantry staples.
• Quick & One-Pot: Everything comes together in one pot in about 30 minutes—a total win with minimal prep and minimal cleanup.
• Customizable & Flexible: Want it vegan? Skip the eggs! Prefer more heat or tang? Adjust the vinegar and white pepper, or add red pepper flakes.

What Ingredients You’ll Need

Our hot and sour soup ingredients are a colorful blend of veggies along with a few other basic ingredients! *Scroll down to the recipe card for the complete ingredient list and instructions.

• Avocado Oil: used to sauté the mushrooms before adding the remaining soup ingredients, building up that base flavor.
• Fresh Shiitake Mushrooms: traditional hot and sour soup is made using dried mushrooms, but we’re keeping it accessible for all by using fresh shiitake mushrooms. Cooking them first concentrates their flavor and removes extra moisture.
• Veggies: we’re packing this soup with veggies, including onion, matchstick carrots, shredded Brussels sprouts, Napa cabbage, and zucchini (but you can mix and match depending on what you have).
• Aromatics & Seasoning: fresh garlic, grated ginger, sea salt, white pepper (that “hot” in hot & sour), white vinegar (that “sour”).
• Broth or Veggie Stock: you can use chicken bone broth, chicken broth, or veggie stock, depending on your preferences. This is your base liquid for the soup.
• Fish Sauce: *leave this out if you’re making vegetarian hot and sour soup.
• Thickener & Flavor Enhancer: small amount of arrowroot + coconut aminos to help the soup bulk up just slightly and get that cozy, comforting soup texture.
• Eggs: beaten and whisked into the soup at the end to form soft “ribbons” that add richness and protein.
• Optional Add-Ins: firm tofu (or extra-firm), red pepper flakes for extra heat, or even swap in another protein (tofu, chicken, etc.) if you like.
• Cilantro: for garnish! *Green onions also make a great garnish.

How to Make Hot and Sour Soup

This hearty and healthy vegetarian soup comes together in just 30 minutes and in one pot!

• Sauté veggies and aromatics: Heat a large pot on the stove, add oil, then cook the mushrooms until the liquid evaporates. Add diced onion and additional oil, and cook until soft. Stir in garlic and ginger, then add the carrot, brussels sprouts, cabbage, and zucchini. Sauté for a few minutes until veggies begin to soften.
• Add broth and simmer: Pour in broth (or chicken stock or veggie stock) and, if you like, fish sauce (optional — skip if fully vegetarian). Bring to a boil and then reduce the heat. Let simmer until veggies are tender.
• Thicken the soup: In a bowl, whisk together arrowroot and coconut aminos. Add that into the soup and bring to a boil so it thickens slightly.
• Create egg ribbons: Beat eggs in a small bowl; with the soup boiling, drizzle in the eggs while stirring constantly. They’ll cook immediately into silky ribbons.
• Finish, season, and serve: Remove from heat. Stir in white vinegar and white pepper (the “sour” + “hot”). Add scallions, cilantro, and tofu (if using). Taste and adjust the seasoning — maybe add red pepper flakes or extra vinegar/pepper, depending on your preference. Then ladle into bowls and serve!

Why I Love This Version for Everyday Cooking

This is precisely the kind of recipe I imagine making on a busy weeknight or a dreary, cold evening — comforting and soothing but wholesome and clean. It’s flexible enough to adapt to what’s in your fridge, and still hits the warm, cozy satisfaction of a restaurant-style hot & sour soup.

I love that even though it’s veggie-forward and mostly pantry + fridge ingredients, it doesn’t feel like “health food.” It’s full-bodied, deeply flavorful, and comforting.

FAQ’s

Serving Suggestions

This hot and sour soup makes a delicious vegetarian entree, but can also be served as a side dish next to fried rice, chicken stir fry, orange chicken, you name it! 

More Easy Soup Recipes

• Easy Black Bean Soup (Vegan!)
• Lasagna Soup
• Easy Roasted Poblano and Chicken Soup
• Healthy Broccoli Soup 

Watch The Video:

Easy Vegetarian Hot and Sour Soup

5 from 5 votes

This Hot and Sour Soup is a one-pot, 30-minute vegetarian dinner! It’s tangy, spicy, hearty, and loaded with veggies, tofu, egg, and more. This soup is gluten-free, dairy-free, low-carb with options for paleo and whole30!

Servings 4

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

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Ingredients

  

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• 1 tablespoon and 1 teaspoon avocado oil divided
• 5 ounces shiitake mushrooms sliced
• 1 onion small dice
• 1 teaspoon fine sea salt
• 3 garlic cloves minced
• 1 ” ginger grated
• 2 large carrot cut into matchsticks
• 2 cups shredded brussels sprouts see note
• 1 cup napa cabbage finely sliced
• 1 medium zucchini cut into matchsticks
• 6 cups chicken bone broth or veggie stock
• 1 teaspoon fish sauce optional, leave out for vegetarian
• 1 tablespoon arrowroot
• 1/4 cup coconut aminos
• 3 eggs beaten and whirled in
• 1/4 cup white vinegar
• 1 teaspoon white pepper
• 2 scallions sliced thin, for garnish
• Cilantro for garnish
• 1 cup firm tofu drained and diced (optional)
• Red pepper flakes to taste

Instructions

• Heat a large heavy bottomed pot over medium high heat and add oil.
• Cook mushrooms until all the liquid has evaporated, about 5 minutes.
• Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
• Add garlic and ginger, cook 1 minute.
• Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
• Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
• In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
• In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
• Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
• Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.

Notes

Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.

I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn’t your thing, you can totally leave it out or add a different protein of choice!

Nutrition

Serving: 4gCalories: 200kcalCarbohydrates: 18.4gProtein: 12.7gFat: 9.9gSaturated Fat: 2.2gCholesterol: 123mgSodium: 848mgFiber: 4.9gSugar: 6.3g

Cuisine: Gluten-free, Paleo, vegetarian, whole30

Author: Lexi

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