Hot and Sour Vegetable Soup with Tofu

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 Why You’ll Love This Recipe

  • Flavorful and Light: The spicy and tangy broth provides a robust taste without being heavy, making it perfect for those seeking a lighter meal option.
  • Nutrient-Rich: Packed with a variety of vegetables and protein-rich tofu, this soup is both healthy and filling.
  • Quick and Easy: With a preparation time of about 20 minutes and a cooking time of 15 minutes, this soup is ideal for a quick weeknight dinner.
  • Customizable: You can easily adjust the level of spiciness and tanginess to suit your personal preferences.

Ingredients

  • 1 tablespoon canola oil
  • 1 tablespoon grated fresh ginger
  • 4 green onions
  • 1/4 head red cabbage
  • 3 carrots
  • 8 ounces button mushrooms
  • 6 cups vegetable broth
  • 1/2 tablespoon soy sauce (or more to taste)
  • 1.5–2 tablespoons rice vinegar
  • 1 tablespoon chili garlic sauce or sambal oelek
  • 14-ounce block extra firm tofu

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Vegetables: Thinly slice the red cabbage, mushrooms, and green onions (both the green and white parts). Peel the carrots and either slice them thinly, use a vegetable peeler to create ribbons, or cut them into thin sticks (julienne).
  2. Sauté Aromatics: In a large pot, heat the canola oil over medium heat. Add the grated ginger and the sliced white parts of the green onions. Sauté until softened, about 1–2 minutes.
  3. Prepare the Broth: Pour the vegetable broth into the pot. Stir in the soy sauce, rice vinegar, and chili garlic sauce. Taste and adjust the seasoning as needed to achieve a tangy and spicy flavor. Heat the broth until it’s piping hot.
  4. Add Tofu: Drain the tofu and cut it into small cubes. Add the tofu to the hot broth and let it heat through for a few minutes.
  5. Combine with Vegetables: You have two options for incorporating the vegetables:
    • Option 1: Add the sliced vegetables directly to the pot and cook until they reach your desired level of tenderness.
    • Option 2: Divide the raw vegetables among individual serving bowls and ladle the hot broth over them, allowing the heat to slightly wilt the vegetables.
  6. Serve: Garnish each bowl with the sliced green parts of the green onions. If desired, add an extra dollop of chili garlic sauce for additional heat.

Servings and Timing

  • Servings: This recipe yields approximately 6 servings.
  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes

Variations

  • Protein Options: If tofu isn’t your preference, consider substituting it with shredded chicken or shrimp for a different protein source.
  • Vegetable Choices: Feel free to add or substitute vegetables based on availability and preference. Bell peppers, snow peas, or bok choy would make excellent additions.
  • Noodle Addition: For a heartier version, add cooked noodles such as rice noodles or udon to the soup.
  • Spice Level: Adjust the amount of chili garlic sauce to control the spiciness of the soup.

Storage and Reheating

  • Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
  • Reheating: Reheat individual portions on the stovetop over medium heat until warmed through. Be aware that the red cabbage may bleed its color into the broth upon storage, resulting in a change of appearance, but this does not affect the flavor.

FAQs

What is the origin of hot and sour soup?

Hot and sour soup is a traditional Chinese soup known for its spicy and tangy flavors. It’s commonly found in Chinese restaurants worldwide.

Can I make this soup ahead of time?

Yes, you can prepare this soup in advance. However, the vegetables may become softer upon reheating, and the red cabbage might change the color of the broth.

Is this soup vegan?

As long as you use vegetable broth and ensure that your chili garlic sauce and soy sauce are vegan-friendly, this soup is suitable for vegans.

How can I make the soup spicier?

To increase the heat, add more chili garlic sauce or incorporate fresh sliced chilies into the broth.

Can I freeze this soup?

Freezing is not recommended, as the texture of the tofu and vegetables may change upon thawing.

What type of tofu is best for this recipe?

Extra firm tofu is ideal because it holds its shape well in the soup.

Can I use a different type of vinegar?

Rice vinegar is traditional for this recipe, but in a pinch, you can use white vinegar or apple cider vinegar. Start with a smaller amount and adjust to taste.

How do I prevent the tofu from crumbling?

Handle the tofu gently when cutting and adding it to the soup. Using extra firm tofu and draining it well before use can help maintain its structure.

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Hot and Sour Vegetable Soup with Tofu

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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Vegan
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Description

This Hot and Sour Vegetable Soup with Tofu is a delicious, spicy, and tangy dish packed with fresh vegetables and protein-rich tofu. Perfect for a light yet satisfying meal, this easy-to-make soup is both vegan and gluten-free. Adjust the spice level to your preference and enjoy a warm, comforting bowl in just 35 minutes!

Ingredients

  • 1 tbsp canola oil
  • 1 tbsp grated fresh ginger
  • 4 green onions, sliced (white and green parts separated)
  • ¼ head red cabbage, thinly sliced
  • 3 carrots, sliced or julienned
  • 8 oz button mushrooms, sliced
  • 6 cups vegetable broth
  • ½ tbsp soy sauce (or more to taste)
  • 1.5–2 tbsp rice vinegar
  • 1 tbsp chili garlic sauce or sambal oelek
  • 14 oz extra firm tofu, cubed

Instructions

  • Prepare the Vegetables:
    • Thinly slice the red cabbage, mushrooms, and green onions.
    • Peel and cut the carrots into thin slices, julienne strips, or ribbons.
  • Sauté Aromatics:
    • Heat canola oil in a large pot over medium heat.
    • Add grated ginger and the white parts of the green onions. Sauté for 1–2 minutes until fragrant.
  • Make the Broth:
    • Pour in the vegetable broth.
    • Stir in soy sauce, rice vinegar, and chili garlic sauce. Taste and adjust seasoning.
    • Bring the broth to a simmer.
  • Add Tofu:
    • Drain and cube the tofu.
    • Gently add tofu cubes to the broth and let them heat for a few minutes.
  • Combine with Vegetables:
    • Option 1: Add vegetables directly to the pot and cook until they reach your desired tenderness.
    • Option 2: Divide raw vegetables into serving bowls and ladle hot broth over them for a fresh, slightly wilted texture.
  • Serve:
    • Garnish with the green parts of the sliced green onions.
    • Add more chili garlic sauce if you like extra heat.

Notes

  • Protein Swap: Replace tofu with shredded chicken or shrimp for a non-vegan version.
  • Vegetable Additions: Try adding bell peppers, snow peas, or bok choy.
  • Noodle Option: Stir in cooked rice noodles or udon for a more filling soup.
  • Spice Control: Adjust chili garlic sauce to taste.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese

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