Vegan Hot and Sour Soup
Bold, tangy, and deeply warming, this hot and sour soup delivers everything you want from the classic — thick, glossy broth loaded with wood ear mushrooms, shiitake, bamboo shoots, and silken tofu ribbons that mimic the egg-drop effect beautifully. The trick is blending silken tofu with cornstarch until completely smooth, then streaming it into the simmering pot so it sets into those signature wispy strands without a single egg in sight. Two types of vinegar — Chinese black vinegar and rice vinegar — plus a generous hit of white pepper give the broth that unmistakable sharp, peppery punch that makes this soup so craveable. Firm tofu cut into matchsticks adds satisfying body alongside the chewy rehydrated wood ear mushrooms, so every spoonful has real texture and substance. The cornstarch slurry thickens everything to that silky, restaurant-style consistency that coats the back of a spoon just right. Finished with sliced scallions and an optional drizzle of chili oil, it serves four and comes together in one pot without any complicated techniques. It's the kind of recipe that makes you wonder why you ever ordered takeout.
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Learn more →Ingredients
4 servings
For the soup
- 1 oz dried wood ear mushrooms
- 6 cups vegetable broth
- 1 cup canned bamboo shoots, drained and cut into thin matchsticks
- 4 oz shiitake mushrooms, stems removed, caps thinly sliced
- 8 oz firm tofu, drained and cut into ¼-inch matchsticks
- 3 tbsp soy sauce
- 3 tbsp chinese black vinegar (chinkiang)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp white pepper
- ½ tsp ground ginger
- ¼ tsp salt, or to taste
For the slurry
- 3 tbsp cornstarch
- 3 tbsp cold water
For the egg-drop ribbons
- 3 oz silken tofu, blended until completely smooth
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 scallions, thinly sliced
- 1–2 tsp chili oil, to taste (optional)
Instructions
- 1
Place the dried wood ear mushrooms in a medium bowl and cover with boiling water. Let soak for 15 minutes, until fully softened and pliable. Drain, rinse, and slice into thin strips, discarding any tough knobby centers.
- 2
In a small bowl, whisk together the silken tofu, 1 tbsp cornstarch, and 2 tbsp cold water until completely smooth and pourable, with no lumps. Set aside.
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