Vegan Chili Hot and Sour Soup

Total time55 min

Prep time20 min

Cook time20 min

4.8

(8)

This bold, deeply savory soup delivers everything you want from a classic hot and sour — silky broth, chewy mushrooms, tender tofu, and that addictive balance of tangy rice vinegar and peppery heat — without a single animal product in sight. Two kinds of mushrooms do serious heavy lifting here: rehydrated wood ear mushrooms bring a satisfying chew, while sliced shiitakes add earthy depth to the vegetable broth base. Firm tofu cut into matchsticks soaks up all that flavor and gives the soup real substance, making it filling enough to serve as a full meal for four. A cornstarch slurry stirred in at the end creates that signature velvety thickness you'd expect from a restaurant bowl, no eggs or dairy required. The heat comes from both white pepper and chili garlic sauce, so you can nudge the intensity up or down at the end by tasting and adjusting. A finishing drizzle of toasted sesame oil ties everything together with a nutty, aromatic note that makes the whole pot smell incredible. Topped with fresh green onion and optional chili oil, this is the kind of weeknight soup that feels like a serious treat.

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Ingredients

4 servings

For the soup

½ oz dried wood ear mushrooms
6 cups vegetable broth
1 cup shiitake mushrooms, stems removed, thinly sliced
1 cup bamboo shoots, drained and cut into thin matchsticks
8 oz firm tofu, drained and cut into ¼-inch matchsticks
3 tbsp soy sauce
¼ cup rice vinegar
1 tsp toasted sesame oil
1 tsp ground white pepper
½ tsp ground black pepper
1 tsp chili garlic sauce

For the slurry

3 tbsp cornstarch
3 tbsp cold water

For serving

2 green onions, thinly sliced (green tops only)
1 tsp chili oil (optional)

Instructions

1
Place the dried wood ear mushrooms in a small bowl and cover with boiling water. Let soak for 15 minutes, until softened and pliable. Drain, rinse, and slice into thin strips, discarding any tough knobby centers.
2
Pour the vegetable broth into a large saucepan and bring to a boil over medium-high heat. Add the sliced shiitake mushrooms, bamboo shoots, and rehydrated wood ear mushrooms. Reduce the heat to medium and simmer for 5 minutes, until the shiitakes are tender.

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