[Photo: Vegetarian Society]

Hot & sour soup

17 May, 2017
Hot & sour soup is usually meat based – but it doesn’t have to be.
The key here is plenty of flavour and warming spices – which according to Chinese traditional medicine are also great for clearing a cold. In this vegetarian take on a oriental classic  – courtesy of the Vegetarian Society – porcini and shiitake mushrooms as well as tofu add satisfying substance. Great for a lunch or light evening meal. Serves 4
  • 5g dried porcini mushrooms
  • 50g fresh shiitake mushrooms
  • 1.2 ltr vegetable stock
  • 225g tinned bamboo shoots, drained and shredded
  • 225g ready marinated tofu, cut into thin strips
  • 2 small red chillies, finely chopped
  • 3 tbsp white wine vinegar
  • 2 tbsp shoyu
  • 1 tbsp cornflour
  • 4 tbsp water
  • 2 tsp toasted sesame oil
  • 2 spring onions, shredded

1 Soak the dried porcini in hot water for 15 minutes. Drain – 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 minutes.

4 Add bamboo shoots, tofu and chillies and simmer for further 5 minutes.

5 Add the vinegar and shoyu

6 Mix the cornflour with a little water into a paste, add to soup stirring all the time, simmer until slightly thickened.

7 Remove from heat, season with the sesame oil and garnish with shredded spring onion.



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Recipe © The Vegetarian Society