Vegan hot and sour soup is just as tasty as takeout and guaranteed to be totally plant-based. Great for a chilly fall or winter evening, this soup is ready in only 40 minutes and absolutely delicious served alongside these vegan scallion pancakes or these mushroom tofu lettuce wraps.
We all know that hot and sour soup is a staple on all North American Chinese take-out menus. I was, however, surprised to see it on menus in Argentina and Spain. I have to say I was not impressed. It was thick, gloppy, and rather bland. Nothing like the slightly spicy, super sour soup I knew as a child.
Hot and sour soup was one of the very few exceptions I made after becoming vegetarian, carefully swirling my spoon around and trying to pick out all the pork pieces. Although, as I know now, it was probably made with chicken stock so I might as well have just eaten the pork too.
I never thought to make vegan hot and sour soup myself until recently. Little did I know how simple it actually is and it’s not that difficult to find the more exotic ingredients if you get to know your local Asian supermarket. In any case, if you can’t find something like wood ear, you can always leave it out and the soup will still be good.
I’ve chosen to leave out some of the ingredients which are commonly found in hot and sour soup recipes such as dried lily flower, not because I can’t find it at my Asian supermarket, but more because I can’t bring myself to buy a big bag of them just to make soup.
But the best thing about making this vegan hot and sour soup at home is that you can control just how hot and sour you want it. I love sour so I usually end up adding a significant amount of extra vinegar to the finished soup.
Amount Per Serving: Calories: 147 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 2086mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 10g