Is hot and sour soup vegetarian?

It depends on the recipe you follow. This recipe is very easy to make vegetarian using vegetable stock, but the versions in many restaurants will be made with chicken stock instead. That's part of why we like to make our own -- we can make it vegetarian-friendly to serve our whole family.

Is hot and sour soup gluten free?

Most hot and sour soup recipes, like this one, rely on cornstarch for that glossy, smooth texture. Cornstarch is naturally gluten-free, which makes it suitable for people who need to avoid gluten for any reason.

Does hot and sour soup have meat?

It can, but most of the time, hot and sour soup is made without meat. This doesn't necessarily mean it is vegetarian, though. Many versions use chicken stock instead, and you may find some with roasted meat or meatballs. If you want a vegetarian hot and sour soup, it's best to make your own.

Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 6 cups chicken stock or vegetable stock; 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce; 1 teaspoon sesame oil; 3 tablespoons white vinegar or chinese black vinegar; 1 teaspoon ground white pepper; 1/2 tablespoon hot sauce or sriracha sauce(or to taste); 2 roma tomatoes, sliced; 1 carrot, diced; 1 cup shiitake mushrooms or oyster mushrooms, thinly sliced; 1 pack (5 ounces) Enoki mushrooms, washed and ends trimmed; 2 tablespoons green onion, finely chopped; 4 tablespoons cornstarch 1/4 cup water; 2 eggs, beaten; salt and pepper (to taste)

Description

Homemade Hot and Sour Soup is tangy, spicy, and so much better than takeout! This classic Chinese soup has an aromatic broth that is loaded with mushrooms, tomatoes, and carrots, then thickened with cornstarch for a glossy, silky texture. Stir in whisked egg for delicate egg ribbons that soak up all that flavor. Ready in just 25 minutes, it's faster than ordering takeout!

Ingredients

For the soup base:

6 cups chicken stock or vegetable stock
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
3 tablespoons white vinegar or chinese black vinegar
1 teaspoon ground white pepper
1/2 tablespoon hot sauce or sriracha sauce(or to taste)

For the vegetables:

2 roma tomatoes, sliced
1 carrot, diced
1 cup shiitake mushrooms or oyster mushrooms, thinly sliced
1 pack (5 ounces) Enoki mushrooms, washed and ends trimmed
2 tablespoons green onion, finely chopped

Other ingredients:

4 tablespoons cornstarch 1/4 cup water
2 eggs, beaten
salt and pepper (to taste)

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Instructions

In a large pot, add stock, soy sauce, sesame oil, vinegar, pepper, and hot sauce. Heat over medium-high heat and bring to a boil.
Add tomatoes, carrots, and mushrooms and cook until tender, about 8-10 minutes, stirring occasionally.
In a small mixing bowl, stir together cornstarch and ¼ cup water until it turns into a slurry. Slowly stir the cornstarch slurry into the pot of soup and keep stirring until well combined and no lumps remain in the soup.
When the soup is thickening and simmering, stir in beaten eggs with a fork and keep stirring until the soup reaches a desired consistency, about 2 minutes.
Sprinkle with green onion and season with salt and pepper to taste. Serve immediately.

Notes

How to store: Once cooked, let the soup cool to room temperature, and then store the leftovers in an airtight container in the fridge for 3-4 days.

How to reheat: Either warm the leftover soup in a pan on the stove or microwave it for several minutes. Stir well.

How to freeze: Hot and sour soup freezes well, although it is so quick and easy to make that you may not need to go through the effort. To freeze, chill the soup first and then freeze in freezer-safe containers, leaving 1-2 inches of space at the top for the soup to expand. Thaw in the fridge, then reheat following the instructions above.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Chinese