It is easy to make Vegetarian Soup; various methods for Vegetarian Soup are mentioned below.

Vegetable Hot and Sour Soup is a spicy and tangy combination of veggies and Chinese sauces. It is one of the famous Chinese soup recipes. Its taste and flavor is unique because of sourness of soy sauce and chillies. It consists ginger and pepper which is best to control appetite. You can add vegetables of your choice to make this Indian style Chinese recipe.

Spicy, tangy and loaded with vegetables the name pretty much describes the soup perfectly. In this hot and sour vegetable soup recipe an assortment of veggies like cabbage, carrots, mushrooms, capsicum and beans are sautéed in oil and Chinese sauces, cooked in vegetable stock and thickened with cornflour to give you a soup that is both tasty and nutritious.

"Vegetarian Hot and Sour Soup"

Vegetarian Hot and Sour Soup

If you want to follow vegetarian diet regime for weight loss or for any other reason, then vegetable soups provide you all the nutrition. Most popular soup includes Vegetarian Pumpkin Soup, Thai Coconut and Vegetable Soup, Vegetarian Bean and Barley Soup, Vegetarian Lentil Soup, etc. Vegetarian soup might be more advantageous than one containing chicken or other meat material.

Delicious meat-free, Oriental-style broth with mushrooms out exotic, spicy red pepper and tofu is perfect for veggies who like their food hot. Yes, this is the vegetarian hot and sour soup recipe.

Takes 20 minutes to prepare and 15 minutes to cook.

Vegetarian Soup Ingredients

  • 1tbsp cornflour
  • 1.2l vegetable stock
  • 2tsp toasted sesame oil
  • 2 spring onions, shredded
  • 2tbsp shoyu
  • 2 small red chillies, finely chopped
  • 3tbsp white wine vinegar
  • 4tbsp water
  • 5g dried porcini mushrooms
  • 50g fresh Shiitake mushrooms
  • 225g tinned bamboo shoots, drained and shredded
  • 225g ready marinated tofu, cut into thin strips

Vegetarian Hot and Sour Soup Directions

First, soak the dried porcini in hot water for 15 mins. Drain and strain liquid through muslin or kitchen paper and reserve. Wash and slice the porcini.

Then, remove and discard the stalks of the Shiitake mushrooms. Slice the remaining cups.
Next, in a saucepan mix the reserved mushroom liquid with the stock, add the sliced porcini and shiitake and bring to the boil. Simmer for 10 mins.

After that, add bamboo shoots, tofu and chillies and simmer for further 5 mins. Add the vinegar and shoyu.
Mix the cornflour with a little water into a paste, add to soup stirring all the time, simmer until slightly thickened.
And finally, remove from heat, season with the sesame oil and garnish with shredded spring onion.