Vegan Hot-and-Sour Soup

Ingredients

• 1.54 litres, plus more as neededwater
• 1 piece, about 7.5 × 10 cmkombu
• 14 gdried shiitake mushroom
• 36dried lily buds, knobby ends trimmed
• 1carrot, cut into matchsticks
• 30 mlneutral oil, such as rapeseed oil
• 1/2 mediumyellow onion, thinly sliced
• 7.5 mlfresh ginger, minced and packed
• to tastefine sea salt
• 22.5 mlregular soy sauce
• 15 mlShaoxing rice wine or dry sherry
• optional, to tasteMSG or Asian mushroom seasoning granules
• 454 gsilken tofu
• about 3/4 teaspoonwhite pepper
• about 32 gcornflour
• about 30 ml Chinkiang vinegar or cider vinegar; alternatively, 22.5 ml balsamic vinegar and 7.5 ml cider vinegarvinegar
• 240 ml, choppedspring onions, green parts only

Instructions

1. 1

   Soak the dried ingredients

   In a 3- or 4-quart (about 2.8- or 3.8-litre) pot, combine the water, kombu, shiitake and lily buds. Leave to soak for at least 6 hours, or overnight, until rehydrated. Lift out the solids. Slice the kombu into strips 5–7.5 cm long, and thinly slice the shiitake caps and any stems that are not too chewy. Set them aside with the lily buds and carrot.

2. 2

   Heat the broth

   Put the pot of soaking liquid over medium heat and bring it to the boil.

3. 3

   Cook the vegetables

   Meanwhile, heat the oil over medium heat. When it just begins to ripple, add the onion and cook, stirring, for 3–4 minutes until soft and fragrant. Add the kombu, shiitake, lily buds, carrot and ginger. Season with 1/2 teaspoon salt, the soy sauce and rice wine. Stir and cook for about 2 minutes, then scrape everything into the broth.

4. 4

   Season the soup

   Bring the soup to the boil, then reduce the heat to maintain a gentle boil. Cook for 3–5 minutes so the flavours can develop. Add the white pepper. Taste and season with about 1/4 teaspoon MSG, 1/2 teaspoon mushroom seasoning granules or extra salt.

5. 5

   Add the tofu

   Drain any water from the tofu. Put it in a bowl, or leave it in its tub, and break it up with a fork into small curd-like pieces. Add it to the soup and bring the mixture back to a gentle boil.

6. 6

   Thicken the broth

   Stir the cornflour with 60 ml water until dissolved. Once the soup is bubbling, gradually stir in the mixture. You may not need all of it; stop when the broth is silky and thick enough to suspend the tofu.

7. 7

   Finish and serve

   Turn off the heat and stir in the spring onions and vinegar. Taste again and adjust the savoury flavour and pungent heat with more white pepper and, if needed, salt, MSG or mushroom seasoning. Ladle into a serving bowl or individual bowls and serve.

What is hot-and-sour soup?

Hot-and-sour soup is a Chinese soup known for its contrast of sharp vinegar and warming pepper. Recipes vary across regions and households; this version is plant-based, using tofu and mushrooms rather than meat.

Dried shiitake, kombu and lily buds build a savoury base, while the tofu gives the bowl substance. Vinegar and white pepper are added near the end so their distinctive tang and heat remain noticeable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 7g protein, 20g carbs, 5g fat.

The carrot, lily buds and cornflour contribute most of the carbohydrates, while the oil supplies most of the fat. Tofu provides the main protein, with smaller amounts from the other ingredients. Pair a bowl with steamed greens or another vegetable side to round out the meal.

Build flavour with the soak

Dried mushrooms: weighing the shiitake helps ensure there is enough to flavour the broth. Give the ingredients at least 6 hours to rehydrate, or leave them soaking overnight.

Kombu and lily buds: these add their own savoury character and texture to the liquid. Slice the softened kombu thinly so it is easy to eat in the finished soup.

Give the vegetables a quick fry

Onion first: cooking it for 3–4 minutes softens it and develops fragrance without needing to brown it deeply.

Seasoning next: stir the vegetables, ginger, soy and rice wine together for about 2 minutes before adding them to the broth. This brief step helps their flavours mingle before the soup simmers.

Keep the tofu in soft curds

Silken tofu is delicate, so break it up with a fork rather than cutting it into firm cubes. Aim for small, uneven curds that resemble eggy pieces.

Stir gently once it is in the soup, and bring the liquid back only to a gentle boil. This helps keep the tofu pieces intact while they warm through.

Thicken gradually

Cornflour slurry: mix it with cold water until smooth before it goes into the hot soup. Add it gradually while the broth bubbles, stirring as you go.

Texture cue: stop when the broth looks silky and the tofu stays suspended in it. The full slurry may not be needed, so judge by the consistency rather than adding it all automatically.

Balance the heat and sourness

White pepper: it provides the soup’s warm, pungent heat. Taste after the initial seasoning and add more in small amounts if you want a stronger kick.

Vinegar: stir it in after turning off the heat, then taste again. This makes it easier to adjust the sharpness without overpowering the other flavours.

Serve it as a light meal

Serve the soup hot in individual bowls, with extra vinegar or white pepper at the table for anyone who wants to adjust their bowl. The green spring onion tops provide a fresh finish.

For a more substantial meal, serve it alongside steamed rice or noodles and a simple vegetable side. Keep the soup as the centrepiece if you prefer a lighter serving.

Recipe notes & tips

• Start soaking the kombu, shiitake and lily buds the night before if that suits your schedule.
• Slice the rehydrated kombu and shiitake thinly so they are easy to eat.
• Keep the oil at medium heat and add the onion once it just begins to ripple.
• Add the cornflour slurry in stages, stopping when the broth reaches a silky consistency.
• Taste for vinegar and white pepper after adding the spring onions, then adjust a little at a time.
• Use MSG or mushroom seasoning only if you have it; extra salt is also offered as an option for seasoning.

Variations

• Use sherry: replace the Shaoxing rice wine with dry sherry as listed.
• Change the vinegar: use apple cider vinegar or the suggested balsamic-and-cider blend.
• Add mushroom seasoning: stir in the optional granules for extra savoury depth.
• Adjust the pepper: add more white pepper at the end for a more pronounced warming kick.
• Serve with noodles: offer cooked noodles alongside or in the bowl for a more filling meal.

Common mistakes to avoid

• Short soaking: the dried ingredients need at least 6 hours to rehydrate; leave them overnight if they are still firm.
• Adding all the slurry at once: pour it in gradually, as the soup may thicken before you use the full amount.
• Roughly handling the tofu: break it into curds with a fork and stir gently to avoid losing its soft texture.
• Boiling hard after adding tofu: return the soup to a gentle boil rather than letting it roll vigorously.
• Overseasoning early: taste after the broth simmers, then add salt, MSG or mushroom granules in small amounts.
• Adding vinegar too soon: stir it in after turning off the heat, then taste and adjust.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring carefully; add a little water if the soup has thickened too much.

Frequently asked questions