Easy Vegan Hot and Sour Soup

4.95 from 70 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: Asian

Diet: Vegan

Servings: servings

Calories: 174kcal

Author: David Sterkel

Equipment

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.
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.
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