By Amanda Mahaleris – June 2021; Reviewed and Updated by Jennifer Hanes MS, RDN, LD
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There’s something about a steaming bowl of soup that just feels like a hug in a bowl.
Whether I’m warming up in my overly air-conditioned office or planning ahead for quick and easy lunches, this Vegan Hot and Sour Soup with Tofu never fails to deliver.
It’s bold, comforting, and full of those tangy, spicy flavors you’d expect from a classic hot and sour soup—but made entirely plant-based and packed with protein.
This recipe is one of my go-tos for meal prep because it’s simple to make, reheats beautifully, and can easily be adjusted to fit your taste preferences. From the chewy, golden tofu to the crisp-tender bok choy, every ingredient works together to create a flavorful and satisfying dish.
So grab your pot, and let’s get cooking—because this soup deserves a spot in your weekly rotation!
Note: I have updated this post with more details and new pictures. However, the recipe is all Amanda’s!
How to Make Vegan Hot and Sour Soup with Tofu
This soup comes together easily with just a bit of prep work and a few key techniques to bring out the best flavors and textures. Let’s break it down step by step.
Tofu Prep
Preparing the tofu properly is key to getting the best texture in this dish. Tofu naturally holds a lot of water, which can make it soggy if you don’t press it first. Pressing removes excess moisture, giving it a denser, chewier texture that holds up well in the soup.
- If you have a tofu press: Simply place your block of extra-firm tofu in the press and let it sit for 10–15 minutes.
- If you don’t have a press: Wrap the tofu in a clean dishcloth or several layers of paper towels. Place it on a plate or cutting board, then set a heavy object (like a cast iron skillet or canned goods) on top. Let it sit for at least 10–15 minutes.
For further guidance, please see Jenn’s article on How to Cook Tofu. And check out my favorite tofu press!
Prep Your Ingredients
Chopping everything ahead of time will make the cooking process smooth and stress-free. Here’s what you’ll need to prep:
- Garlic and ginger: Minced or grated finely for big flavor.
- Bok choy: For baby bok choy, slice the leaves and stems into bite-sized pieces. If you’re using mature bok choy, chop it smaller, as the texture is a bit tougher.
- Mushrooms: Dice them into small, even pieces to ensure they cook quickly. Make sure to clean them first!
- Scallions: Chop into small rounds, saving some green tops for garnish.
Pro Tip: If you’re short on time, pre-minced garlic and ginger or a garlic-ginger paste is a big time-saver.
Ingredient Tips
- Liquid aminos vs. soy sauce: Liquid aminos taste almost identical to soy sauce but are lower in sodium and offer a bit of protein. If you choose soy sauce, I recommend a low-sodium version so you can control the salt level.
- Bok choy texture: Baby bok choy is ideal for this recipe because of its delicate flavor and tender texture, which wilts beautifully into the soup. Mature bok choy has a more robust, earthy taste and a crunchier bite. Either works, so choose based on your preference or availability.
Brown the Tofu
Browning tofu gives it a slightly crispy exterior and adds a deeper flavor to the soup. Here’s how to do it:
- Cut your pressed tofu into ½-inch cubes.
- Lightly spray or drizzle a non-stick skillet with oil and heat it over medium-high.
- Add the tofu cubes and let them sit undisturbed for 1–2 minutes. This helps create that golden crust. Flip the cubes and brown the next side for another 1–2 minutes. Repeat until all 6 sides are crispy.
Pro Tip: Don’t overcrowd the skillet—if you add too much tofu at once, it won’t brown properly. Work in batches if needed.
Set the browned tofu aside while you make the soup.
Build the Flavorful Broth
The broth is the heart of this soup, and layering the flavors makes all the difference.
- Lightly spray or drizzle a medium pot or Dutch oven with oil and heat over medium.
- Sauté the minced garlic and ginger until fragrant—about 30 seconds to a minute.
- Add the vegetable broth, mushrooms, liquid aminos, rice vinegar, and chili sauce. Stir to combine, then bring the mixture to a boil.
- Once it boils, reduce the heat to a simmer and let it cook for about 5 minutes. This allows the flavors to meld.
Optional: If you prefer a thicker soup, whisk together 1 tablespoon of cornstarch with ½ cup of water. Stir this slurry into the broth during the simmering step and cook until the soup thickens slightly.
Add Greens and Tofu
To keep the bok choy tender and the tofu from breaking apart, add them at the end.
- Stir in the bok choy and let it wilt into the broth for 2–3 minutes.
- Gently add the browned tofu and stir to combine.
Taste the soup and adjust the seasoning if needed. Add more chili sauce for spice or a splash of rice vinegar for extra tang.
Final Pro Tip: Save a handful of chopped scallions to sprinkle on top for a fresh, crisp bite when serving.
With these simple steps, you’ll have a bold and satisfying Vegan Hot and Sour Soup that’s ready to enjoy!
Modifying the Recipe
This Vegan Hot and Sour Soup is versatile and can be easily adapted to suit different tastes, dietary needs, and ingredient availability. Here’s how you can customize the recipe to make it your own:
Ingredient Substitutions
- Rice vinegar: Use apple cider vinegar or white vinegar as alternatives.
- Liquid aminos: Replace with tamari (gluten-free) or soy sauce (low-sodium if needed).
- Baby bok choy: Substitute spinach, Napa cabbage, or even kale.
- Mushrooms: Shiitake or cremini work best, but button mushrooms or canned mushrooms are fine in a pinch.
Allergy and Intolerance Adjustments
- Soy allergy: Replace tofu with chickpeas or tempeh (if tolerated). Use coconut aminos instead of soy-based liquid aminos or soy sauce.
- Corn allergy or intolerance: Skip the cornstarch slurry or use arrowroot powder as a thickener.
- FODMAP elimination: This soup is not appropriate for the elimination phase of FODMAP or the very beginning of the reintroduction phase.
Make It Heartier:
- Add noodles or rice: For a more filling, complete meal, toss in some rice or ramen noodles or serve the soup alongside jasmine rice or vegan dumplings.
Adjusting the flavor profile
- Less sour: If you’re not a fan of the tangy element, reduce or omit the rice vinegar. You’ll still have a flavorful soup with a slightly different twist.
- Boost the umami: If you’re feeling adventurous, try using mushroom broth for an extra layer of savory flavor. Lentil broth is another option to add creaminess and protein, though it will result in a cloudier soup.
- Toasted nuts or seeds: Sprinkle toasted sesame seeds, chopped peanuts, or cashews for crunch and added nutrition.
- Crispy chickpeas or edamame: Add an extra layer of texture by garnishing with air-fried or roasted tofu/edamame.
- Herbs: In addition to the green onions, top with fresh cilantro, Thai basil, or mint for a fragrant finish.
This recipe is incredibly forgiving, so feel free to experiment with the ingredients you have on hand or tweak them to match your dietary needs. The result will still be a delicious and comforting bowl of soup!
Storage and Make-Ahead Tips
Proper storage is key to keeping your Vegan Hot and Sour Soup fresh and delicious. Here’s how to handle leftovers or prep the soup ahead of time.
Refrigeration
You can store the soup in an airtight container for 3-4 days. For the best results, consider storing the tofu and garnishes separately to preserve their crisp texture when reheating. Simply place the tofu in a small, sealed container to keep it fresh and flavorful.
Freezing
This soup also freezes beautifully, lasting up to three months when stored properly. To freeze, use freezer-safe containers or portion the soup into individual servings for easy reheating.
However, it’s best to leave out the bok choy before freezing since it can become mushy. When you’re ready to eat, add fresh greens while reheating to retain their texture and vibrant flavor.
Reheating
You can use the stovetop or microwave when it’s time to reheat. If your soup is frozen, allow it to thaw in the fridge overnight. To reheat on the stovetop, warm the soup over medium heat, stirring occasionally until it’s heated through.
If using the microwave, transfer the soup to a microwave-safe bowl, cover loosely, and heat in one- to two-minute intervals, stirring in between.
If the soup thickens while stored, add a splash of vegetable broth or water to adjust the consistency to your liking. With these tips, your soup will taste fresh and satisfying every time!
What to Pair with Vegan Hot and Sour Soup
Pairing the right dishes with Vegan Hot and Sour Soup can turn it into a complete and satisfying meal.
For appetizers, consider serving steamed dumplings, crispy spring rolls, or veggie potstickers to complement the bold flavors of the soup. These options add a fun textural contrast while keeping the meal cohesive.
For sides, a simple bowl of jasmine or fried rice makes an excellent choice, especially if you want to make the meal more filling.
Alternatively, a light Asian-inspired salad with sesame dressing can provide a refreshing counterpoint to the soup’s warm and tangy flavors. The crisp vegetables and nutty dressing create a nice balance to the meal.
When it comes to beverages, green tea or jasmine tea pairs beautifully with the soup, offering a calming and aromatic accompaniment. If you prefer something cold, sparkling water with a splash of lime or lemon provides a crisp, palate-cleansing option that enhances the meal without overpowering the flavors of the soup.
These pairings are simple yet elevate your dining experience, making this dish feel special and complete.
Vegan Hot and Sour Soup with Tofu
Equipment
- tofu press (or dish towels and a heavy object)
- large non-stick skillet
- medium pot
Ingredients
- 1 block extra firm tofu
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 4 cups low sodium vegetable broth
- 1-1/2 cups mushrooms diced
- 2 tbsp liquid aminos
- 3 tbsp rice vinegar
- 1 tbsp chili sauce
- 3 scallions chopped
- 1 head baby bok choy roughly 1-1/2 cups
Instructions
- Prepare tofu by pressing it for 10-15 minutes before cooking to eliminate excess water.
- Dice pressed tofu in ½ inch cubes.
- Lightly spray a non-stick skillet and brown tofu on medium-high heat turning over halfway through. Set aside.
- Lightly spray a medium pot and sauté garlic and ginger until fragrant.
- Add 8 cups of vegetable broth to the pot and bring to a boil.
- Reduce to simmer and add mushrooms, liquid aminos, rice vinegar, and chili sauce. Simmer for 5 minutes.
- Stir in scallions, bok choy, and tofu.
- Allow to cool and serve.
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Final Thoughts
There you have it—a soup that’s not only packed with flavor but also endlessly adaptable to suit your preferences and needs.
Whether you’re meal-prepping for the week, warming up on a chilly day, or serving this with your favorite sides for a cozy dinner, this Vegan Hot and Sour Soup with Tofu is sure to hit the spot.
Don’t forget: you can customize it with your favorite veggies, adjust the spice level, or even make it allergy-friendly. And if you have leftovers, they store and reheat like a dream, giving you a comforting meal in minutes.
I hope this recipe brings some warmth and convenience to your week. If you try it out, let me know in the comments or share a photo—I’d love to see your creations!
Love this recipe from Amanda? Try her Vegan Curry recipe, adapted from one a favorite co-worker taught her!
