![]() You can find vegan hot and sour soup at Buddhist Chinese restaurants, if you’re lucky enough to have one in your city, or you can make it at home. Some restaurants also add shredded or minced pork or chicken to their hot and sour soup. What makes hot and sour soup not vegetarian or vegan is the stock, which is typically pork or chicken, and the egg. No, hot and sour soup is not usually vegetarian. Its distinctive “hot” flavor typically comes from white pepper or dried chili peppers and its “sour” from vinegar. Hot and sour soup is typically made with a meat-based broth, a combination of vegetables, tofu, egg, and sometimes pieces of meat. Hot and sour soup has many variations throughout China and the rest of the world. Hot and sour soup is a soup of Chinese origin and a popular menu item in Chinese-American restaurants. So it may not be as “exotic” or complexly flavored as your local Chinese restaurant’s version, but it delivers on being hot and sour and the perfect warm bowl for a chilly evening! What is hot and sour soup? I’ve made this recipe with common ingredients that I was able to pick up at my nearest grocery store. Second of all, it’s not easy to find certain typical hot and sour soup ingredients such as dried lily buds and wood ear mushrooms. This is by no means meant to be an authentic Chinese hot and sour soup recipe! This warming and hearty soup is super easy to make and takes just 20 minutes. What to serve with vegan hot and sour soup.What does hot and sour soup taste like?.Leftovers stock keeps well in the fridge, but make the noodles fresh right before serving.This vegan hot and sour soup recipe has the classic flavors of Chinese takeout but simplified with easy-to-find ingredients. Usually we'll serve some extra sliced limes, thai basil, cilantro and chili peppers on the side. ![]() When serving to a crowd, we like to dish up the broth and noodles individually, and allow everyone to pile on extra toppings as desired. If we have some greens to use up (like spinach), we’ll toss those in too, but it’s entirely optional so freestyle this part however you see fit. If tofu just isn’t your thing, just leave it out. Even my carnivorous mother loves it ("it reminds me of shredded chicken, in a good way!"). The shredded tofu mingles in the background, and because it’s thin, it feels like it absorbs some of the flavors of the soup. The tofu trick is handy for quickly adding a protein-boost to soups. To give this soup a bit more heft, we often find ourselves adding rice noodles and tofu that we’ve shredded on a box grater. But if you want less spice, start with one and remove the seeds. We like spicy, so we use two whole bird’s eye chili peppers, sliced thinly. It’s a lot easier to add more in than to take it out. Trust us when we say that all of these make the soup better, even though it might seem like a tiny amount for each. For this version, we season the broth with bird’s eye chili peppers (for spice), tamari or soy sauce (for salt and umami), fresh lime (for sour), and a tiny bit of sugar (for balance). Tom Yum soup has an amazing balance of flavors, something the sweet ladies at Thai Farm Cooking School, demonstrated to us many years ago. The base of this soup is an aromatic mix of lemongrass, onion, garlic and ginger. If you can find galangal and lime leaves, we encourage you to check out this vegan Tom Yum Soup recipe. And to keep things vegan, we use tamari for a bit of umami boost, in absence of the fish sauce. We swapped lime leaves for a combination of fresh lime zest and juice added at the end. Traditionally, galangal would be used instead of ginger (galangal has slightly more peppery notes). We swapped out a few traditional ingredients for ones carried by most grocery stores. ![]() It’s one of those “same same, but different” moments. This vegan version is not traditional, but it’s a delicious twist that still brings back some of the memories of eating and cooking our way through Thailand. It has an amazing balance of spicy, sour, sweet, and umami notes. Traditionally, Tom Yum (or Tom Yam) soup is studded with lemongrass, galangal, bird’s eye chili, fish sauce, and a protein like shrimp. But once we got started, we couldn’t stop. At first, soup felt like an odd choice when you’re soaking through your t-shirt with sweat. We slurped down many bowls of Tom Yum soup when travelling through Thailand. Have you ever heard the term "same same, but different"? Well, if you've ever traveled throughout Southeast Asia, then we bet you our last jar of nut-butter that you know exactly what we’re talking about.
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