Vegan Hot and Sour Soup

Vegan/ Vegetarian Hot and sour soup is a super simple yet flavourful one pot meal made with lots of fresh vegetables and tofu. It’s a hot, spicy with crunchy vegetables that are perfectly cooked in vegetable broth with aromatics such as ginger, garlic, soy sauce, vinegar and chili sauce.  Here, I am sharing both Instant Pot electric pressure cooker as well as stovetop methods for making this delicious soup.

 

Check out my other Asian themed recipes which are easy to make and pair well with this soup.

          Vegan Kung Pao Noodles

          Sesame Peanut Noodles

          Chili Garlic Stir Fry Green Beans

 

 Step by step video recipe link:

Vegan Hot & Sour Soup

Makes 4 servings 

2 tablespoons   Sesame oil
3 tablespoons    Soy sauce(low sodium) 
1.5  tablespoons    Rice vinegar or white vinegar
1 tablespoon   Chilli-garlic sauce( adjust to taste)      
1 tablespoon   Ginger
1 tablespoon   Garlic
3/4 cup   Carrots, finely chopped
1/2 cup   Green Beans,  thinly sliced
1/4 cup  Celery, chopped          
1 cup  Cabbage, chopped
1/3 cups  Green pepper*, chopped    
1/2 cup  white part of Green onions, sliced 
1/2 cup  green part of Green onions, sliced 
1 teaspoon  Salt or to tast
1/4 teaspoon pepper or to taste
1 cup, small diced organic Tofu*      
3 cups/ 24 Oz Organic Vegetable stock(low sodium)

1 tablespoon Corn starch or flour ( Use 2 tablespoons for thicker soup)

3-4  tablespoons  Water
For topping:  Zucchini noodles or crispy noodles

Notes:

*For non-vegan version: You can use chicken stock and your choice of cooked shredded protein.

*1/2 Cup of sliced Shiitake mushrooms can added instead of green peppers.

Method

Instant Pot/ Electric Pressure cooker Method:

1. Start sauté mode, add sesame oil. Add ginger and garlic.Cook until fragrant about 30 seconds. Add white part of green onions. Add chopped celery.Add chopped carrots, chopped green beans, chopped green pepper or mushrooms if using. Sauté for 30 seconds. Turn off sauté mode.Add vegetable stock.

2. Add the soy sauce, vinegar, chili-garlic sauce. Add salt and pepper to taste.Add small diced tofu. Close the lid of electric pressure cooker/ Instant Pot.

3. Cook on ‘Low Pressure’ mode for 1 minute. After the timer is up, immediately release the excess pressure.Mix 1 tablespoon of cornstarch with 3 tablespoons of water. Use 2 tablespoons of cornstarch  for a thicker soup.

4. Add the cornstarch mixture to the soup. Mix well. Cook on sauté mode to adjust the consistency of soup if required.

5. Add the cabbage, slice green onions.

6. Vegan hot and sour soup is ready to serve! This soup pairs well with Asian themed dishes such as fried rice or noodles.

Stovetop Method:

1. Heat a large soup pot, add sesame oil. Add ginger and garlic.Cook until fragrant about 30 seconds. Add white part of green onions. Add chopped celery.Add chopped carrots, chopped green beans, chopped green pepper or mushrooms if using. Sauté for 30 seconds. Add vegetable stock.

2. Add the soy sauce, vinegar, chili-garlic sauce. Add salt and pepper to taste. Add small diced tofu. Cover with the lid and bring it to a boil ~ 8-10 minutes. Cook until the vegetables are just cooked but still crunchy.

3. Mix 1 tablespoon of cornstarch with 3 tablespoons of water. Use 2 tablespoons of cornstarch for a thicker soup.

4. Add the cornstarch mixture to the soup. Mix well. Cook 1-2 minutes  to adjust the consistency of soup if required. Turn off the heat.

5. Add the cabbage, slice green onions.

6. Vegan hot and sour soup is ready to serve! This soup pairs well with Asian themed dishes such as fried rice or noodles.