Vegetarian hot and sour soup is the perfect balm for the soul during the cold months of winter. Soft tofu, egg whites, and delicate wood ear mushrooms make it hearty and nourishing as well.
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What is Hot and Sour Soup
Like many of our favorite dishes here at mala eats, hot and sour soup originates from Sichuan. We may get some push back though if there are any readers from Beijing because Hebei Province claims it as their own as well.
No matter where in China it truly originates, the result is the same, a tasty soup that combines hot and sour flavors to create a comforting addition to any meal – or a stand-alone snack!
Interesting fact - unlike in Western culture, soup in China is usually eaten as a finisher at the end of a meal instead of at the beginning as an appetizer.
In Chinese hot and sour soup is called suānlà tāng (酸辣 汤). Suan (酸) = sour; la (辣) = spicy/hot); tang (汤) = soup.
Hot flavors in China come not only from red peppers, but also from ginger, white pepper, mustard, and garlic. The “hot” in hot and sour soup usually comes from white pepper powder, although sometimes recipes use ginger, dried red pepper, or chili oil as well.
“Hot” in hot and sour soup does not refer to the temperature of the soup but rather to the heat given off by the addition of warming white pepper powder. The sour flavor is provided by Chinese black or white vinegar.
The great thing about hot and sour soup is that it can be as simple or as complicated as you want it to be. The core ingredients are eggs, white pepper powder, vinegar, and soy sauce. Everything else is additional, although wood ear mushrooms, tofu, and bamboo shoots are staples in our soup.
The key to making great hot and sour soup is getting the perfect ratio of vinegar (sour), soy sauce (umami / xian), and white pepper (hot). Although, the perfect ratio depends on individual tastes. We will share the recipe that has become a staple at our dinner table, especially during the chilly months of fall through spring.
Ingredients
- dried wood ear mushrooms
- bamboo shoots
- Chinese black vinegar (Zhenjiang or baoning)
- light soy sauce
- dark soy sauce
- water for broth (can use vegetable broth)
- white pepper powder
- pressed tofu (doufu gan) - can use any type of tofu you prefer
- Cornstarch
- egg whites
- scallions / green onions
- toasted sesame oil
See recipe card for quantities.
Instructions
See video for step-by-step instructions.
Prep
- Soak dried wood ear mushrooms in cold water for 2 hours, or in hot water for 30 minutes, and then drain.
- Slice bamboo shoots and wood ear mushrooms into thin ⅛-inch (3 millimeters) strips.
- Slice scallions into ¼-inch (6 millimeters) pieces. Put some of the green parts aside for garnish.
- Separate egg whites from yolk and beat whites until smooth. We only use egg whites, but some recipes call for the whole egg.
- Cut tofu into thin ¼- to ½-inch (6 – 12 millimeters) slices.
Cooking
- Add 1 tablespoon of cooking oil to a hot wok or pot. Add sliced wood ear mushrooms and bamboo shoots and stir-fry for approximately one minute.
- Add vinegar and soy sauces and stir-fry an additional 30 seconds. Add water (or vegetable broth if using) and bring to a simmer.
- Add white pepper powder and then tofu. Bring back to a simmer.
- Mix corn starch with one cup of cold water and then pour into soup while continuously stirring. The broth will thicken in about 30 seconds to 1 minute.
- After the broth has thickened, pour beaten egg whites in a circular pattern over the soup. Gently mix into the soup.
- Add sliced scallions and simmer for 30 seconds to one minute. Add sesame oil and stir right before serving. Garnish individual servings with scallion slices.
Substitutions and Variations
- Pepper / Spiciness – to spice things up a bit you can add a dollop of our homemade chili oil to individual serving bowls.
- Heat / Hot – to add another dimension of “hot” to the soup you can add 2 or 3 slices of fresh ginger when adding the water or broth. Right before serving remove the ginger slices and discard.
Storage
Hot and sour soup can be stored in the refrigerator for up to two days. Reheat in a saucepan or in the microwave.
📖 Recipe
Easy Vegetarian Hot and Sour Soup
Ingredients
- 0.7 ounces dried wood ear mushrooms 4 ounces [113 grams] after soaking
- 6 ounces bamboo shoots
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 4 tablespoons Chinese black vinegar Zhenjiang or baoning (see post for links)
- 4 cups water can use vegetable broth
- 1.5 teaspoons white pepper powder
- 6 ounces pressed tofu (doufu gan) - can use any type you prefer
- ⅛ cup cornstarch mixed with 1 cup of cold water
- 2 egg whites
- 2 scallions
- 1 teaspoon toasted sesame oil
Instructions
Prep
- Soak dried wood ear mushrooms in cold water for 2 hours, or in hot water for 30 minutes, and then drain.0.7 ounces dried wood ear mushrooms, 6 ounces bamboo shoots
- Slice bamboo shoots and wood ear mushrooms into thin ⅛-inch (3 millimeters) strips.0.7 ounces dried wood ear mushrooms, 6 ounces bamboo shoots
- Slice scallions into ¼-inch (6 millimeters) pieces. Put some of the green parts aside for garnish.2 scallions
- Separate egg whites from yolk and beat whites until smooth. We only use egg whites, but some recipes call for the whole egg.2 egg whites
- Cut tofu into thin ¼- to ½-inch (6 – 12 millimeters) slices.6 ounces pressed tofu
Cooking
- Add 1 tablespoon of cooking oil to a hot wok or pot. Add sliced wood ear mushrooms and bamboo shoots and stir-fry for approximately one minute.0.7 ounces dried wood ear mushrooms, 6 ounces bamboo shoots
- Add vinegar and soy sauces and stir-fry an additional 30 seconds. Add water (or vegetable broth if using) and bring to a simmer.3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 4 tablespoons Chinese black vinegar, 4 cups water
- Add white pepper powder and then tofu. Bring back to a simmer.1.5 teaspoons white pepper powder, 6 ounces pressed tofu
- Mix corn starch with one cup of cold water and then pour into soup while continuously stirring. The broth will thicken in about 30 seconds to 1 minute.⅛ cup cornstarch mixed with 1 cup of cold water
- After broth has thickened, pour beaten egg whites in a circular pattern over the soup. Gently mix into the soup.2 egg whites
- Add sliced scallions and simmer for 30 seconds to one minute. Add sesame oil and stir right before serving. Garnish individual servings with scallion slices.2 scallions, 1 teaspoon toasted sesame oil
Video
Nutrition
Nutrition disclaimer
malaeats.com is created for informational purposes only. Although we do our best to provide nutritional information to our readers as a general guideline, we are not certified nutritionists and the nutritional values provided should be considered estimates. Numerous factors such as variations in fresh ingredients, brands purchased, etc. will alter the nutritional values in any recipe. Different online calculators also provide different results depending on their sources. To obtain accurate nutritional information for a recipe, please use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities you used.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods (less than 2 hours is recommended by the CDC).
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at the Centers of Disease Control and Prevention website.
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