Hot And Sour Veg Soup Recipe

Slice and measure all vegetables: julienne the carrot; slice mushrooms; drain and julienne bamboo shoots; halve baby corn lengthwise; thinly slice bok choy or napa cabbage; slice green onions separating whites and greens; cut tofu into 1/2-inch strips. Peel and julienne ginger; mince garlic.

In a large pot over medium heat, add 1 tsp neutral oil (or a splash of water for oil-free) and sauté the ginger and the white parts of the green onions for 1 minute until fragrant. Add minced garlic and cook 20–30 seconds more, taking care not to burn.

Pour in 6 cups vegetable broth and bring to a gentle simmer.

Stir in 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 tsp sugar, 1 tsp white pepper, 1 tbsp chili paste (or to taste), and 1 tsp sesame oil. Taste and adjust salt or soy sauce as needed.

Add the carrots, mushrooms, bamboo shoots, and baby corn to the simmering broth. Simmer 4–5 minutes until vegetables begin to soften.

Add the bok choy (or napa cabbage) and tofu strips. Simmer 2–3 more minutes until greens wilt and tofu is heated through.

Make a slurry by whisking 2 tbsp cornstarch with 3 tbsp cold water until smooth. Slowly drizzle the slurry into the simmering soup while stirring gently. Continue simmering for 1–2 minutes until the broth slightly thickens and becomes glossy.

Optional egg ribbons

If using egg: with the soup at a gentle simmer, slowly stream the lightly beaten egg into the pot in a thin stream while stirring in one direction to create ribbons. Cook 30 seconds to set.

Remove the pot from heat. Stir in 1 tbsp fresh lime or lemon juice and 1/4 tsp cracked black pepper. Taste and adjust acidity, salt, or chili as desired.

Ladle soup into bowls. Garnish with sliced green onion greens, chopped cilantro if using, and an extra drizzle of sesame oil or a few drops of chili paste for heat. Serve hot.