Vegetarian Hot & Sour Soup 素酸辣湯

Vegetarian Hot and Sour Soup 素酸辣湯

Still have half block of tofu sitting in my fridge, so try to think how to use the other half for my next cooking, because I cooked my first half portion of tofu for last post: ‘ma po tofu’.

Some idea  flashing around my head, but I choose this:  vegetarian hot and sour soup   (because I haven’t had it since long time ago ).

The original style of Hot and Sour Soup (in Chinese 酸辣湯) is usually assembled with lots of different kind of meat with shredded vegetables, but I like to transform it into meatless version, simplified and easy-to-follow style for our vegetarian.

I did have a lot of changes with the traditional one, because I had short of some ingredients, so, you can swap some of them just as I done, :p

But some of the main ingredients you can’t without them, like the red rice vinegar and chilli sauce (but I use the chilli oil that I made by myself), and my rice vinegar was not that strong strength, so the ingredient list that I marked as 4 tbsp, if your’s one is stronger, you can reduce the quantity, adding in a small quantity at a time, and just adjust what you like). And if you like the soup thicker, double up the quantity of the thickening mixture.

OK, too much talk, :p  let’s start now!

Vegetarian Hot and Sour Soup 素酸辣湯


  1. Dried shiitake mushroom                6 to 8 pieces (soak in 200ml water until soft)
  2. Dried black fungus                          1 big piece  (soak in water until soft)
  3. Carrot                                              1 large, peeled
  4. Silken tofu                                        1/2 block, about 200g
  5. Fresh ginger                                     3 to 4 slices
  6. Egg                                                   1 (beaten )
  7. Thickening: cornflour 1 tbsp + water 2 tbsp, mix it all together, set aside

For the seasoning: 

  1. Vegetable stock                           800ml
  2. Vegetable oil                                 2 tsp
  3. Red rice vinegar                           4 tbsp (more or less, find it in chinese food store)
  4. Sea salt                                        1 tsp ( more or less)
  5. Light soy sauce                            2 tsp
  6. Hot chilli sauce/oil                         1 tbsp (more or less)
  7. Ground white pepper                    1 tsp
  8. Sesame oil                                    1 to 2 tsp


  • Squeeze and reserve the water from soaking the dried mushrooms for the stock. Discard the stem of the mushroom.
  • Try to slice every ingredient to be shredded as thin as possible except the beaten egg of course. Roll up the soaked fungus together and that will be easily to slice it as thin as possible.
  • Put oil in the hot wok or saucepan, add the shredded carrot first, sauté for two minutes, add the mushroom, fungus ad ginger and stir for another minutes, add 1 tsp of soy sauce, off heat.
  • Bring the vegetable sock to boil in a large saucepan, add the cooked vegetables, then follow the shredded tofu, bring it to boil again, then add the seasoning, keep the rice vinegar and chilli sauce or oil for the last adding, so you can adjust it.
  • Then slowly add the thickening and keep stirring.
  • Off heat, and slowly add the beaten egg.


  • Slowly add the thickening and keep stirring, the soup will be thicken evenly without any lumpy.
  • Add the beaten egg slowly after off heat, the egg will cook by the hot soup.
  • You can adjust the vinegar and chilli sauce for your own taste.

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