Easy Vegan Hot and Sour Soup
Easy vegan hot and sour soup with tofu and vegetables in a spicy, sour, savory broth is to make and a rejuvenating, low-calorie veggie soup with no added oil. Instant Pot and stovetop instructions included.
Servings: 6
Calories: 131kcal
Ingredients
- 6 cups vegetable broth or vegan chicken broth
- ½ cup soy sauce or Tamari
- ½ cup rice vinegar
- 2 - 3 teaspoons chili sauce Sriracha, Sambal Oelek, or another you prefer
- 1 teaspoon fresh ginger minced
- 1 teaspoon ground black pepper or white pepper
- 10 ounces firm tofu or extra firm
- 1 pound button mushrooms about 16. See notes for alternatives
- 7 medium green onions white and green parts
- 1 medium carrot peeled and cut into sticks
- 8 ounces bamboo shoots 1 small can, cut into sticks
- 8 ounces bean sprouts rinsed and chopped in half
- 3 tablespoons cornstarch see notes for substitutes.
- ¼ cup water
Instructions
- Press the tofu using a tofu press or wrap it in a paper towel and place it between two plates with the top weighed down. Press for 10-20 minutes.
- Prep all the ingredients and then cut the tofu into small cubes.
How to make it in the Instant Pot
- Add the vegetable broth, soy sauce, rice vinegar, chili sauce, ginger, and black pepper to the Instant Pot. Cook on High Pressure for 2 minutes.
- When the Instant Pot is done, carefully release the steam valve, then remove the lid.
- Add the vegetables and tofu. Place the lid back on the Instant Pot and cook on high pressure for 3 minutes.
- Mix the cornstarch and water in a small bowl to form a smooth slurry.
- When the Instant Pot is done cooking, again, carefully release the steam valve and remove the lid. Pour in the cornstarch slurry and stir it in the soup.
- Replace the Instant Pot lid and cook on the Sauté setting for 1 minute.
- Open the steam handle, remove the lid and stir the soup. Taste the soup and adjust the flavorings if desired.
- How to make soup on the stove
- Add the vegetable broth, soy sauce, rice vinegar, chili sauce, ginger, and black pepper to a large soup pot on medium-high heat.
- When the broth starts to boil, lower the heat to simmer. Cover and simmer for 20 minutes.
- Add the vegetables and tofu, cover the soup, and simmer for 15 minutes.
- Mix in the slurry and cook for another 5 minutes.
Notes
- Cooking time is for the Instant Pot. Allow 10-15 minutes for the initial heating process.
- Substitutes for cornstarch include arrowroot or tapioca starch.
- To thicken the soup, sauté it for another minute. If you add more cornstarch, make a slurry with water before adding it.
- I used chestnut mushrooms for this recipe, but any will work, including white button mushrooms, shiitake or wood ear mushrooms, black fungus, or a mix of wild mushrooms.
- Cut the tofu into small cubes. It will be soft after cooking. If you like firmer tofu, make a batch of crispy tofu cubes. Add it after adding the cornstarch.
Nutrition
Calories: 131kcal | Carbohydrates: 18g | Protein: 11g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2064mg | Potassium: 466mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2400IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 2mg