30 Minute Vegetarian Hot and Sour Soup

Course: Main Course

Cuisine: Asian, Chinese, North American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 144kcal

Author: Lord Byron's Kitchen

Prepared with mushrooms, bamboo shoots, tofu, and green onions, this 30 Minute Vegetarian Hot and Sour Soup is all you need to keep warm this winter. A popular Chinese buffet starter that everyone loves, this soup is thick and loaded with good-for-you ingredients.

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Ingredients

2 cups sliced cremini mushrooms
1 tablespoon vegetable oil
6 cups low sodium vegetable stock
2 teaspoons grated fresh ginger
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1 teaspoon sambal
3 tablespoons sugar
1/2 cup bamboo shoots
1/4 cup cornstarch
2 large whisked eggs
16 ounces extra firm tofu, cubed
1 teaspoon sesame oil
1/4 cup sliced green onions
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
sesame seeds for garnish, optional

Instructions

Add the mushrooms to a soup pot with the vegetable oil. Over high heat, sauté the mushrooms until browned.
Next, add the vegetable stock, fresh ginger, soy sauce, rice vinegar, hot sauce, sugar, and bamboo shoots. Bring to a boil.
In the meantime, whisk the cornstarch with a quarter cup of water. Pour the cornstarch into the soup while stirring. Cook for two minutes.
Next, beat the eggs and pour them into the soup while gently whisking.
Add in the tofu, sesame oil, and chicken, if using. Stir well and add in the salt and ground black pepper. Taste and season according to your preference.
Finally, add the sliced green onions and cook for three more minutes. Serve immediately, garnishing with more green onions and optional sesame seeds.

Nutrition