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Hot and Sour Soup

Serves 4 45 minute prep time

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Hot and Sour Soup

There is nothing better on a cold winter’s day than a warming bowl of Hot and Sour Soup. Chef Morgan’s plant-based take on this traditional recipe will have you asking for seconds in a heartbeat.


  • 1-10 oz bag dried shiitake mushrooms
  • 6 cups vegetable broth
  • 2 cloves garlic, minced
  • 2 tsp ginger, minced
  • 1-8oz can bamboo shoots, julienned
  • 3 Tbsp soy sauce
  • ¼ cup apple cider vinegar
  • 2-4 Tbsp hot sauce
  • Salt and pepper to taste
  • 3 Tbsp non-GMO cornstarch
  • 3 Tbsp cold water
  • 2 green onions sliced
  • 2 tsp sesame oil, extra for drizzling on soup
  • Optional: ⅓ block tofu, diced


  • Place shiitake mushrooms in a container. Add enough water to cover the mushrooms. Soak for 6 hours or overnight.

  • Add vegetable stock, garlic, ginger, soy sauce, vinegar and hot sauce to pot. Drain mushroom liquid into pot, without putting mushrooms into the pot. Bring liquid to a boil and reduce heat to a simmer.

  • Remove stems from shiitake mushroom caps and discard stems. Slicemushrooms and add to pot. Let simmer 20-30 minutes.

  • Add salt and pepper to taste. Adjust spice and acidity. Add more vinegar or hot sauce if needed. Add a little sweetener if too spicy or sour.

  • In a separate bowl mix together cornstarch and water.

  • Add cornstarch to hot soup. Stir over medium heat until slightly thickened.

  • Add green onions and sesame oil.

  • Cook for 5 minutes.

  • Serve and drizzle extra sesame oil on top if desired.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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