This vegetarian and vegan friendly version of Chinese Hot & Sour Soup is hearty, comforting, and packed with spicy flavor!
Why We Love This Recipe
Forget chicken noodle soup, this soup will cure everything that ails you—ginger and chile pepper will clear out your sinuses while mushrooms give your immune system a boost. And did I mention that it tastes amazing?
About The Chile Pepper Bible
I was super excited when I was given the chance to check out this new cookbook!
The Chile Pepper Bible is the perfect holiday gift for a friend or family member who loves all things spicy. You know, the ones who put hot sauce on everything? Ahem - me.
It starts off with a primer on chile peppers, breaking them down type-by-type, and the rest of the book is devoted to recipes. We especially love the chapter on sauces - who needs store-bought hot sauce when you can make your own?!
Some of my favorite recipes from the book are:
- Moroccan-Style Roasted Pepper and Bread Salad
- Malaysian-Style Eggplant Curry
- Singapore Noodles
- Indonesian Green Beans
- Spicy Orange Coconut Cashew Ice Cream
More Vegetarian Chinese Recipes
And if you love this vegetarian version of hot and sour soup, be sure to check out these other delicious recipes:
- 4 dried shiitake mushrooms
- Boiling water
- 1 tbsp oil
- 1 tbsp garlic minced
- 1 tbsp fresh ginger peeled and minced
- 8 oz trimmed fresh shiitake mushrooms sliced
- 1 red bell pepper seeded and diced
- 1 red finger chile cut into paper-thin rings, use only 12 for less spice
- 4 cups mushroom stock
- ¼ cup soy sauce
- ¼ cup Chinese black rice vinegar
- 1 tsp toasted sesame oil
- 2 tbsp green onions white and green parts, thinly sliced
- In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain and discard liquid. Slice mushrooms thinly and set aside.
- In a large saucepan or stockpot, heat oil over medium heat. Add garlic and ginger and cook, stirring, for 30 seconds. Add soaked dried mushrooms, fresh mushrooms, bell pepper, and finger chile to taste. Cook, stirring, until very fragrant, about 5 minutes. (Mushrooms shouldn’t be fully cooked at this point.)
- Add stock, soy sauce and vinegar and stir well. Reduce heat, cover and simmer for until flavors are infused, about 10 minutes. Remove from heat and stir in sesame oil.
- Ladle into warm serving bowls. Garnish with green onions. Serve immediately.