Vegetarian hot and sour soup recipe

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  • Healthy
  • Low-fat
  • Vegan
  • Vegetarian
serves: 4
Skill: medium
5-a-day: 1
Prep: 20 min
Cooking: 15 min
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  • Our tasty meat-free, Oriental-style tofu broth with exotic mushrooms, red chillies and marinated tofu is perfect for veggies who like their food hot.


    • 5g dried porcini mushrooms
    • 50g fresh Shiitake mushrooms
    • 1.2l vegetable stock
    • 225g tinned bamboo shoots, drained and shredded
    • 225g ready marinated tofu, cut into thin strips
    • 2 small red chillies, finely chopped
    • 3tbsp white wine vinegar
    • 2tbsp shoyu
    • 1tbsp cornflour
    • 4tbsp water
    • 2tsp toasted sesame oil
    • 2 spring onions, shredded


    • Soak the dried porcini in hot water for 15 mins. Drain and strain liquid through muslin or kitchen paper and reserve. Wash and slice the porcini.

    • Remove and discard the stalks of the Shiitake mushrooms. Slice the remaining cups.

    • In a saucepan mix the reserved mushroom liquid with the stock, add the sliced porcini and shiitake and bring to the boil. Simmer for 10 mins.

    • Add bamboo shoots, tofu and chillies and simmer for further 5 mins. Add the vinegar and shoyu.

    • Mix the cornflour with a little water into a paste, add to soup stirring all the time, simmer until slightly thickened.

    • Remove from heat, season with the sesame oil and garnish with shredded spring onion.

    Top tip for making Vegetarian hot and sour soup

    Top tip: Add in a squeeze of lime juice for extra flavour and that authentic, Oriental hot-and-sour kick!

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