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Vegan Hot and Sour Soup

"Vegan version of the Asian restaurant staple. This soup has been a favorite at KZSU barbeques, and will be sure to please crowds at any potlatch. Any extra peas and peppers you may have will go well in this soup. Add near the end if you want to keep their crunch."
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1 h servings 238 cals
Original recipe yields 4 servings

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  1. In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
  2. In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
  3. In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
  4. In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
  5. In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
  6. Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

Nutrition Facts

Per Serving: 238 calories; 8.8 g fat; 31.3 g carbohydrates; 12.8 g protein; 0 mg cholesterol; 1152 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 26
  1. 32 Ratings

Most helpful positive review

Very good recipe, as good or better than from a restaurant. I did not have wood ear or shitake and so I just sliced up some regular mushrooms... Also, like a few of the other reviewers, I did n...

Most helpful critical review

great! not quite like restaraunt hot and sour soup, and i had to add extra soy sauce, but pretty good(:

Most helpful
Most positive
Least positive

Very good recipe, as good or better than from a restaurant. I did not have wood ear or shitake and so I just sliced up some regular mushrooms... Also, like a few of the other reviewers, I did n...

Loved it. Really! Things I left out: wood ear mushrooms; tiger lily buds, bamboo fungus, tofu, white pepper, dried mushrooms, and chili oil. Things I added: entire package of shitake mushrooms (...

I've made this several times now, and I think i've got it version is NOT vegan as I prefer to add a beaten egg at the end...I always add some bamboo shoots which I cut into strips, and...

It tastes just like the restaurant version and the lady at the Asian market who assisted me told me this recipe is very traditional. The bamboo fungus is a MUST in this recipe and so is the w...

This is a really neat recipe, thank you so much! I changed it a little bit; I couldn't find bamboo fungus, so I used chopped up bamboo shoots instead. I have never used rehydrated mushrooms b...

Best hot and sour recipe I've found yet! Might have been my broth, but I found 3 tbs of soy sauce to be 1 too many. Everything else was perfect. I think the white pepper is very important, so...

This is FANTASTIC. I didn't even have half of the stuff the recipe called for, but I wanted hot & sour soup because I am sick with a stuffy nose. So I used what I had, following this basic recip...

Great recipe...I added fresh garlic,ginger,and smoked pepper cloves in place of the black pepper.

I couldn't find dried mushrooms (of any kind), lily buds, chili oil, or bamboo fungus at our local grocery store. So I substituted baby bella mushrooms and had to just leave out the rest since ...