Vegetarian hot and sour soup

(12 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Vegetarian hot and sour soup
Vegetarian hot and sour soup
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Our tasty meat-free, Oriental-style tofu broth with exotic mushrooms, red chillies and marinated tofu is perfect for veggies who like their food hot.


  • 5g dried porcini mushrooms
  • 50g fresh Shiitake mushrooms
  • 1.2l vegetable stock
  • 225g tinned bamboo shoots, drained and shredded
  • 225g ready marinated tofu, cut into thin strips
  • 2 small red chillies, finely chopped
  • 3tbsp white wine vinegar
  • 2tbsp shoyu
  • 1tbsp cornflour
  • 4tbsp water
  • 2tsp toasted sesame oil
  • 2 spring onions, shredded

Top tip: Add in a squeeze of lime juice for extra flavour and that authentic, Oriental hot-and-sour kick!


  1. Soak the dried porcini in hot water for 15 mins. Drain and strain liquid through muslin or kitchen paper and reserve. Wash and slice the porcini.
  2. Remove and discard the stalks of the Shiitake mushrooms. Slice the remaining cups.
  3. In a saucepan mix the reserved mushroom liquid with the stock, add the sliced porcini and shiitake and bring to the boil. Simmer for 10 mins.
  4. Add bamboo shoots, tofu and chillies and simmer for further 5 mins. Add the vinegar and shoyu.
  5. Mix the cornflour with a little water into a paste, add to soup stirring all the time, simmer until slightly thickened.
  6. Remove from heat, season with the sesame oil and garnish with shredded spring onion.
The Vegetarian Society (recipe created by the Cordon Vert cookery school)

Your rating

Average rating

  • 4
(12 ratings)

Your comments

Anita Roebuck

This soup is so yummy, when i made it it tasted like the one in the restaurant. I am making it again today. Thanks for this recipe so glad I can make it myself xx


definitely going to give this a try - it looks like a delicious soup

comments powered by Disqus

FREE Newsletter