• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Hot-and-Sour Asian Vegetable Soup

    Published: Sep 11, 2012 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Hot-and-sour soup always offers an extravaganza of invigorating textures and flavors. Don't be intimidated by the long list of ingredients here. It's an easy soup to make and doesn't take long to cook. Serve it as an accompaniment to a simple hot or cold Asian-style noodle dish. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas.

    Hot and Sour Vegetable Soup

    Hot-and-Sour Asian Vegetable Soup

    Hot-and-sour soup always offers an extravaganza of invigorating textures and flavors. Don't be intimidated by the long list of ingredients here.
    5 from 1 vote
    Print Pin Rate Email
    Course: Soup
    Cuisine: Asian
    Diet: Vegan, Vegetarian
    Keyword: Hot-and-sour soup, how to make vegetable soup
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 6 to 8
    Calories: 141kcal
    Author: Veg Kitchen

    Ingredients

    • 1 tablespoon dark sesame oil
    • 1 medium onion quartered and sliced
    • One 14- to 16-ounce can diced tomatoes try fire-roasted
    • 1 cup fresh white or cremini mushrooms stemmed and sliced
    • 6 to 8 fresh shiitake mushrooms stemmed and sliced
    • 32- ounce container low-sodium vegetable broth
    • ½ teaspoon black pepper or lemon-pepper
    • 1 cup snow peas or snap peas trimmed and cut in half
    • 15- ounce can baby corn with liquid (cut baby corn in half if very long)
    • ¼ cup rice vinegar to taste
    • Hot sauce such as Sriracha, to taste
    • 2 tablespoons reduced-sodium soy sauce or to taste
    • 2 tablespoons arrowroot or cornstarch
    • 2 or 3 stalks bok choy or 1 baby bok choy with leaves, thinly sliced
    • 2 scallions thinly sliced
    US Customary - Metric

    Instructions

    • Heat the oil in a soup pot. Add the onion and sauté over low heat until golden.
    • Add the bok choy, tomatoes, mushrooms, broth, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the mushrooms are tender-crisp, about 6 to 8 minutes.
    • Add the remaining ingredients except the last three. Taste frequently as you add the vinegar and hot seasoning to your taste, until the soup tastes "hot and sour" to your liking.
    • Dissolve the arrowroot or cornstarch in about ¼ cup water. Slowly drizzle into the soup while stirring. Stir in the bok choy and scallions and serve.

    Nutrition

    Calories: 141kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 207mg | Potassium: 334mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2081IU | Vitamin C: 33mg | Calcium: 63mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

    Nutrition information:
    Per serving: Calories: 134;  Fat: 6g; Protein: 6g; Fiber: 5g; Carbs: 18g; Sodium: 380mg

    Hot and Sour Vegetable Soup recipe

    Hot and Sour Vegetable Soup

    • Explore other delicious vegan soup recipes here at Soulful Soups. 
    « Leafy Greens Salad with Daikon Radish and Sprouts
    Barley or Farro Salad with Almonds and Apricots »

    Reader Interactions

    Comments

    1. Nichole says

      March 02, 2020 at 8:21 pm

      5 stars
      Delicious# I made an oil-free version of this over the weekend from your book Wild About Greens.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Easy Vegan Coleslaw
    • Dragonfruit Lemonade (3 Ingredients!)
    • 25+ Best Vegan Recipes For Summer
    • 5-Minute Vegan Peanut Butter Dip
    • Vegan Granola Bars
    • Guide to Tofu for Beginners

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media