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This easy hot and sour soup is an explosion of flavors! As the name suggests, it’s spicy, hot, sour, and so delicious! The mixture of vegetables like carrots and cabbage, crushed tomatoes, tofu, and spices create an extremely comforting vegan hot and sour soup to unwind with at the end of the day.

completed Easy Vegan Hot and Sour Soup against a white background

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Table of Contents

Why You’ll Love this Easy Hot & Sour Soup Recipe!

If you need a hearty bowl of soup to cozy up with, I’ve got you covered! The rich spices and flavors of this hot and sour soup are perfectly warming on chilly evenings. It’s not only comforting and relaxing, but it can also lift your spirits (not to mention, clear your sinuses!) when you’re feeling a bit unwell.

This soup might become your new favorite easy and filling dinner. It’s super budget-friendly, especially compared to ordering take out! Alternatively, serve it as an appetizing starter or side for an Asian-inspired main. Bonus, it’s a great recipe to clean out the refrigerator, as it tastes amazing with most any veggies you have on hand. Plus, it’s easy to modify the spice level, to make it enjoyable for the whole family!

If you love comforting soups, then you might also enjoy this Creamy Tomato Basil Soup or Vegan Chicken Noodle with Jackfruit.

What is Hot and Sour Soup?

Hot and Sour Soup has its origins in China, although the original version contains meat and egg. This vegan version of the soup retains all the amazing flavors of the original but without the meat. The flavor is spicy with its signature sour notes.

If you have ever tried this classic Chinese vegetable soup then you just know what we mean. It’s addictive! Plus you can play around with the ingredients and customize them to your liking. So next time you’re reaching for that takeout menu, consider making this delicious vegan hot and sour soup instead!

Ingredients for Vegan Hot and Sour Soup

This delicious vegan hot and sour soup uses simple and affordable ingredients. Find the full grocery list on the recipe card below!

ingredients for Easy Vegan Hot and Sour Soup measured out against a white surface
  • Oil: This recipe uses mostly olive oil with a touch of sesame oil to add its distinct flavor.
  • Vegetables: Onion, cabbage, and shredded carrots. Any variety of cabbage works. Keep it simple with green cabbage or you can use napa or savoy cabbage.
  • Tomatoes: Use canned crushed tomatoes when making this soup. You can also use diced tomatoes or whole tomatoes but you may want to blend or chop them up a bit for smaller pieces.
  • Vegetable broth: Adds flavor and liquid to the hot and sour soup.
  • Extra firm tofu: My favorite for making this vegetable soup. But other softer types of tofu work well in this particular preparation as well. 
  • Soy sauce: A great way to add umami flavor to this vegetable soup. If you need a gluten-free hot and sour soup, you can substitute it with coconut aminos.
  • Rice wine vinegar: Gives this veggie soup its unique sour flavor.
  • Crushed red pepper: For the “HOT” in this vegetable soup recipe.
  • Fresh ginger: Infuses vegan hot and sour with its unique peppery yet pungent flavor and aroma.

How To Make Hot and Sour Soup Vegan

process shot of adding onion to pan

Step 1: Heat the oil over medium heat in a large soup pot. When it’s heated add the onion and sauté for 3 to 4 minutes.

process shot of adding carrots to pan

Step 2: When the onions start to soften and become translucent, add the cabbage, carrots, and canned tomatoes. Then cook the veggies for another 2 to 3 minutes.

cubed tofu in a white plate against a white background

Step 3: While the veggies are cooking, cut the tofu into bite-size pieces.

process shot of adding tofu to pan

Step 4: Add the tofu and the remaining ingredients to the pot. Next, cook the soup over high heat until it begins to boil. 

process shot of adding spices to pan

Step 5: Once it boils, reduce the heat to low, cover, and cook for 20 minutes. Finally, when the soup is ready, serve it up hot with fresh pepper.

Toni’s Recipe Tips

  • To make the soup less spicy, adjust the level of red pepper used. Place a small bowl of it or some sliced chilies on the table for anyone who wants to add more spiciness to their bowl.
  • More sour flavor? Add an extra splash of vinegar just before serving.
  • Using broccoli, snap peas, cauliflower, green beans, or other delicate veggies? Add these to the pot of soup during the last ten minutes of cooking so they don’t turn out too soft.

FAQs for Hot and Sour Soup

Is hot and sour soup healthy?

Yes, for the most part. But it depends on the variation you are preparing or ordering. This recipe uses completely wholesome ingredients for a soup that makes a healthy addition to meals.

Is hot and sour soup vegan?

In some cases, it is made using meat-based broth, eggs, and even some pieces of meat. This vegan hot and sour soup, however, does not!

What vegetables will work well when making this vegetable soup?

Any veggies you would normally add to soup will work. Some favorites include cabbage, onion, carrots, snow peas, spinach or kale, broccoli, cauliflower, and mushrooms. More delicate vegetables such as bean sprouts or green onions can be sprinkled on the top for garnish or added right at the end before serving.

completed Easy Vegan Hot and Sour Soup against a white background

Storage Instructions

Store: Let the vegan hot and sour soup cool, then store leftovers in an airtight container in the fridge for 4-5 days.

Freeze: Freeze it in a freezer-safe container or Ziplock/Stasher bag/s for up to 3 months. Then, thaw it in the fridge overnight.

Reheat: Either on the stove over low or in 30-second increments in a microwave, stirring between.

Serving Suggestions

This easy hot and sour soup is complete with protein and lots of veggies, so you really don’t need anything alongside it, but here are a few crowd-pleasing ways to serve it:

More Vegan Soup Recipes

If you tried this easy vegan hot and sour soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

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Easy Vegan Hot and Sour Soup

4.95 from 70 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 servings
completed Easy Vegan Hot and Sour Soup against a white background
This easy hot and sour soup is an explosion of flavors! As the name suggests, it’s spicy, hot, sour, and so delicious! The mixture of vegetables like carrots and cabbage, crushed tomatoes, tofu, and spices create an extremely comforting vegan hot and sour soup to unwind with at the end of the day.
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Ingredients 

  • 2 Tablespoons of olive oil
  • 1 teaspoon of sesame oil
  • 1 small onion finely chopped
  • 1 small head of cabbage shredded
  • 1 ½ cups of shredded carrots
  • 1 14.5-ounce can of crushed tomatoes
  • 4 cups of water
  • 2 cups of vegetable broth
  • 1 14-ounce tub of extra firm tofu
  • ⅓ cup of soy sauce
  • ⅓ cup + 2 tablespoons of rice wine vinegar
  • 1 Tablespoon of freshly ground pepper
  • 1 Tablespoon of crushed red pepper
  • 1 ¾-inch piece of fresh ginger finely chopped

Instructions 

  • In a large pot, heat the oil over medium heat. When hot, add the onion and sauté for 3 to 4 minutes. When the onions become tender and translucent, add the cabbage, carrots, tomatoes, and cook for another 2 to 3 minutes.
    process shot of adding carrots to pan
  • While the cabbage is simmering, cut the tofu into bite-size pieces. Add the tofu and the remaining ingredients to the pot. Cook over high heat until the soup begins to boil. Once it begins to boil, lower the heat to low, cover, and cook for 20 minutes.
    process shot of adding tofu to pan
  • Serve hot. Add fresh pepper to each serving.

Notes

  • To make the soup less spicy, adjust the level of red pepper used. Place a small bowl of it or some sliced chilies on the table for anyone who wants to add more spiciness to their bowl.
  • More sour flavor? Add an extra splash of vinegar just before serving.
  • Using broccoli, snap peas, cauliflower, green beans, or other delicate veggies? Add these to the pot of soup during the last ten minutes of cooking so they don’t turn out too soft.

Nutrition

Calories: 174kcalCarbohydrates: 21gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1240mgPotassium: 695mgFiber: 6gSugar: 10gVitamin A: 6178IUVitamin C: 53mgCalcium: 122mgIron: 3mg

Additional Info

Author: David Sterkel
Course: Dinner, Lunch
Cuisine: Asian
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

David Sterkel

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

More about David Sterkel
4.95 from 70 votes (54 ratings without comment)

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Recipe Rating




Comments

  1. 5 stars
    Delicious soup. Easy to find ingredients and very clear directions in the recipe. I added mushrooms and bean sprouts. A terrific soup which I wil definitely make again and probably again and again. I’ll check out your other vegan recipes as well. Thanks

    Reply

  2. 5 stars
    it’s so hard to find a good hot sour soup anywhere around me so when I saw this yesterday and realized I had all I needed to make it I was cautiously hopeful but have been happy with your other recipes so gave it a try. it was very easy to make, certainly budget friendly. It was delicious, perfectly spot on flavor. 2of us ate the whole thing yesterday.

    Reply

  3. 5 stars
    I love this recipe it was very nice, I added a little extra coco aminos and a little extra rice vinager and it was superb

    Reply

  4. 4 stars
    Made this soup today, I am a soup fanatic. After reading the comments I started with one tablespoon of crushed pepper and just a pinch of black pepper and it was just right for me. I also love mushrooms in my hot and sour soup so I added some in there. The flavor is amazing, I’ve shied away from making this soup because it usually looks so complex but you made it easy and delicious! Thank you, I will be making this again.

    Reply

  5. 5 stars
    this is an absolutely delicious soup! easy to make and tastes so good. love the contrast of hot and sour + the sweetness of the cabbage and carrots. highly recommend!

    Reply

  6. I subbed home-grown roasted tomatoes for the crushed version. Soup came out perfect for the first cold day in November here! Next time will add some mushrooms.

    Reply

  9. 3 stars
    While it was super simple to make and I was so excited to try it, it’s WAY TOO HOT. I know you recommend to adjust the peppers, but I would START with maybe just 1 teaspoon. I’ll probably have to throw this out because it’s hot. BUT, I DO plan to try again with much less peppers.

    Reply

  11. 5 stars
    I’ve always wanted to make hot and sour soup but thought it’d be too complicated. This recipe was surprisingly easy and delicious!!

    Reply