Hot and sour soup (酸辣湯) is a popular soup. This easy, tasty and low calories vegan style hot and sour soup recipe is a must try!
Love soups? Check out these sweet corn carrot soup, tomato potato soup and watercress pork soup recipes.
What is hot and sour soup (酸辣湯)?
Hot and sour soup (酸辣湯) is originated from northern part of China. Also, Sichuan hot and sour soup is well known for spicy, sour, salty and tasty.
Besides, hot and sour soup helps with digestion and increase appetite. Hence, when people don’t have much appetite, they will drink this soup. The taste of hot is from spicy chili pepper and sour from black vinegar.
As I remembered when I was pregnant, I wasn’t feeling well because of the morning sickness. The only thing I craved for was hot and sour soup!
What is in hot and sour soup (酸辣湯)?
In general, Chinese hot and sour soup usually contains as wood ear mushrooms, bamboo shoots, tofu, and black dry Chinese mushrooms. Some like to add meat. However, I like this vegetarian style hot sour soup.
What is wood ear?
Wood ear is a species of edible fungus or mushrooms type. They are distinguished by its noticeably ear-like shape and brownish color. Moreover, it grows upon wood. Therefore, it was named wood ear.
Not only wood ear fungus is a popular ingredient in many Chinese dishes, but also it has some health benefits such as anti-tumor, hypoglycemic, anticoagulant and cholesterol lowering properties. Generally, wood ear fungus are in dry form and require soaking before using it.
Cooking tips for how to make vegan hot and sour soup:
- Wash and soak black Chinese mushrooms and wood ear mushrooms few hours before (black Chinese mushrooms take little longer, normally I will soak them before go to bed, so I can use them in the morning or so.)
- Remember is to add garlic chili pepper paste according to your taste or how spicy you want the soup to be. I suggest to add 1/2 tablespoons at a time.
- I use firm tofu because it’s not break easily when you stir them.
FAQs:
Can you refrigerate hot sour soup?
Yes, you can refrigerate them for few days.
Can I eat hot sour soup when pregnant?
It depends on your health and body because wood ear has some sort of anticoagulant better to consult with your doctor or just not adding it.
How do you thicken the soup?
Mix corn starch and water in a small container. Then pour into the soup and continue to stir it. After that, the soup will slowly thicken.
Can I use white vinegar instead of black vinegar?
Yes, you can. But, the taste is slightly different and need to taste and adjust.
How many calories in the soup?
This vegan style has low calories and it is only 104 calories per serving.
Instructions for how to make vegan hot and sour soup:
- Wash and soak black Chinese mushrooms and wood ear mushrooms few hours before (black Chinese mushrooms take little longer, normally I will soak them before go to bed, so I can use them in the morning or so.)
2. Pour 4 cups chicken broth and 2 cups water into a pot and turn on fire to medium and high
3. On the other hand, cut wood ear fungus into small strips
4. Cut black Chinese mushrooms into small strips
5. Cut bamboo shoots into small strips
6. Cut firm tofu into small strips
7. When the broth is boiling, add the cut firm tofu, bamboo shoots, wood ear fungus and black mushrooms into the pot and mix them
8. Until it boils again, add 1.5 tablespoons of garlic chili sauce, 2.5 tablespoons of black vinegar, 1/8 teaspoon of salt, and 1 tablespoon of soy sauce. Then, mix it.
9. At the same time, in a small container add 5 tablespoons of water and 3.5 tablespoons of corn starch and mix it well. When the soup boils again, add corn starch mixture to thicken the soup a little bit.
10. Sprinkle some green onions on top. Add white pepper and sesame oil if you like because this is optional.
Enjoy this low calories vegan style hot and sour soup recipe! Also, check out these green radish carrot soup and dried bok choy soup recipes.
You May Also Like These Recipes:
- WONTON SOUP (雲吞湯)
- LOTUS ROOT AND PORK BONE SOUP (蓮藕豬骨湯)
- GINSENG CHICKEN SOUP (SAMGYETANG) 삼계탕 蔘鷄湯
- KIMCHI TOFU SOUP (SUNDUBU-JJIGAE)
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Hot and Sour Soup
Ingredients
- 1 small piece Firm Tofu
- 1 small can Bamboo shoots 8oz (cup up around 1/2 cup)
- 10 small Black dry wood ear mushrooms (cut up around 1/2 cup)
- 3 medium size Dry black Chinese mushrooms (cut up around 1/2 cup)
- 1.5 tablespoons Lee Kum Kee garlic chili sauce (add spicy to your taste)
- 2.5 tablespoons Black vinegar
- 4 cups Chicken broth
- 2 cups Water
- 1 tablespoon Soy sauce
- 1/8 teaspoon Salt
- Sesame oil (optional some)
- White pepper (optional sprinkles to your taste )
THICKEN SOUP:
- 3.5 tablespoons Corn starch
- 5 tablespoons Water
Instructions
- Wash and soak black Chinese mushrooms and wood ear mushrooms few hours before (black Chinese mushrooms take little longer, normally I will soak them before go to bed, so I can use them in the morning or so.)
- Pour 4 cups chicken broth and 2 cups water into a pot and turn on fire to medium and high
- On the other hand, cut wood ear fungus into small strips
- Cut black Chinese mushrooms into small strips
- Cut bamboo shoots into small strips
- Cut firm tofu into small strips
- When the broth is boiling, add the cut firm tofu, bamboo shoots, wood ear fungus and black mushrooms into the pot and mix them
- Until it boils again, add 1.5 tablespoons of garlic chili sauce, 2.5 tablespoons of black vinegar, 1/8 teaspoon of salt, and 1 tablespoon of soy sauce. Then, mix it.
- At the same time, in a small container add 5 tablespoons of water and 3.5 tablespoons of corn starch and mix it well. When the soup boils again, add corn starch mixture to thicken the soup a little bit.
- Sprinkle some green onions on top. Add white pepper and sesame oil if you like because this is optional.
Notes
Cooking tips for how to make vegan hot and sour soup:
- Wash and soak black Chinese mushrooms and wood ear mushrooms few hours before (black Chinese mushrooms take little longer, normally I will soak them before go to bed, so I can use them in the morning or so.)
- Remember is to add garlic chili pepper paste according to your taste or how spicy you want the soup to be. I suggest to add 1/2 tablespoons at a time.
- I use firm tofu because it's not break easily when you stir them.
Nutrition