Vegetarian Vegan Hot and Sour Soup

Total time55 min

Prep time20 min

Cook time20 min

This vibrant, tangy soup builds its depth from a savory vegetable broth loaded with rehydrated wood ear mushrooms, tender shiitake slices, crisp bamboo shoots, and matchsticks of firm tofu, all simmered together until every bite is silky and satisfying. Black vinegar and rice vinegar give it that signature puckery bite, while white pepper and a touch of ground ginger bring the warmth that makes this soup so recognizable. The real showstopper is the technique: a smooth silken tofu mixture is poured in a slow, steady stream to form those delicate, wispy ribbons that float through the broth, mimicking the classic texture bowl after bowl. A cornstarch slurry thickens everything to that glossy, spoon-coating consistency you want in a proper hot and sour soup. Finished with sliced scallions and a drizzle of chili oil, it's a comforting, restaurant-style bowl that fits neatly into a vegetarian kitchen. Serve it as a starter or a light meal on its own — either way, it delivers all the sour, spicy, savory flavor you're craving.

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Ingredients

4 servings

For the soup

1 oz dried wood ear mushrooms
6 cups vegetable broth
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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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