Easy Vegetarian Hot and Sour Soup

5 from 4 reviews

This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.


  • 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


  1. Heat a large heavy bottomed pot over medium high heat and add oil.
  2. Cook mushrooms until all the liquid has evaporated, about 5 minutes.
  3. Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
  4. Add garlic and ginger, cook 1 minute.
  5. Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
  6. Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer 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. In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
  9. Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
  10. 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.


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!



Lexi's sharing her top secrets to prepping ahead of time and quick meals!