Hot & Sour Veggie Soup Recipe

Combine liquids

In a large pot, combine 6 cups vegetable broth and 1 cup water. Bring to a gentle simmer over medium heat.

Stir in 3 tablespoons soy sauce, 4 tablespoons rice vinegar, 1 tablespoon chili garlic sauce, 1 teaspoon sesame oil and 1 teaspoon sugar. Taste for balance of hot and sour and adjust (add more rice vinegar for sour, more chili sauce for heat). Keep at a gentle simmer while preparing the rest.

Sauté aromatics

Heat 1 tablespoon neutral oil in a small skillet over medium heat. Add minced garlic (3 cloves), grated ginger (1 tablespoon) and the white parts of the sliced scallions. Sauté for 30–45 seconds until fragrant but not browned. Add the sautéed aromatics to the simmering broth.

Stir in 1 teaspoon white pepper to the broth and taste. Adjust seasoning with small pinches of salt or additional soy sauce if desired.

Add heartier vegetables

Add 1 cup julienned carrots, 1 cup thinly sliced shiitake mushrooms, 1/2 cup drained bamboo shoots and 1/2 cup rehydrated wood ear mushrooms to the simmering broth. Simmer gently for 4–6 minutes, until mushrooms are tender and carrots are just softened.

Add tofu and greens

Add 8 oz firm tofu cut into thin matchsticks and 2 cups chopped baby spinach (or napa cabbage). Simmer 1–2 minutes more until spinach wilts and tofu is heated through.

Make cornstarch slurry

Whisk together 2 teaspoons cornstarch and 3 tablespoons cold water until smooth to make a slurry.

With the soup at a gentle simmer, slowly drizzle the slurry into the pot while stirring gently. Allow 1–2 minutes for the soup to thicken slightly. You want a light silky body, not a heavy gravy—add a touch more water if it becomes too thick.

Optional egg ribbon

If using the optional egg: beat 1 egg in a small bowl. With the soup at a gentle simmer, slowly stream the beaten egg into the pot while stirring in one direction to create thin ribbons. Turn off heat after ribbons form.

Finish with 1/2 teaspoon toasted sesame oil and stir. Taste and adjust acidity or salt: add more rice vinegar for sour, or 1 teaspoon soy for saltiness.

Ladle into bowls and garnish with the green parts of the sliced scallions, 2 tablespoons fresh cilantro leaves if using, and lime wedges on the side for extra brightness.