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Vegan Hot and Sour Soup with Tofu

By Amanda Mahaleris – June 2021

Summer, Fall, Winter, or Spring… whatever the season may be, soup is always a good idea, in my opinion. Besides its versatility, soup is the ultimate meal-prepping food!

If you’re anything like me, the last thing I want to do after cooking dinner… eating dinner… and cleaning up dinner is making my lunch for work the next day. And forget about making it in the morning.

Well, those lunches consisting of an overripe banana and granola bar you managed to grab while bolting out the door are over, my friends! Now, you’ll always be able to rely on that big bowl of soup stored in the fridge for days to come.

This recipe was inspired by my very cold office. Even if it’s 90 degrees outside, if you’re in my office for more than 15 minutes, you’ll need a parka. There’s nothing like a cup of warm soup to combat that!

In all seriousness, I love the combinations of flavors in this recipe. The spice of the chili, garlic, and ginger, along with the slightly sour taste of the rice vinegar, is delicious! I wanted to recreate a simple hot and sour soup without animal products but with just as much flavor and protein.

Tofu Prep

Properly preparing the tofu is an important part of making this dish. As mentioned before, you’ll want to “press” the tofu, meaning that you’ll remove excess liquid, creating a denser, chewier texture. If you’re no stranger to tofu, then you might have a tofu press lying around. If not, and you’re interested in purchasing one, I would recommend this very affordable press on Amazon.

Otherwise, wrap your tofu in a clean dishcloth or several paper towels and find a heavy object (like I did), placing it on top for at least 10-15 minutes.

For further guidance, please see Jenn’s article on How to Cook Tofu!

White flour and coffee containers used as a tofu press.

Other Tips and Tricks

For a thicker broth, whisk together 1 tbsp of cornstarch with ½ cup water. Add this mixture to the broth along with the liquid aminos, rice vinegar, and chili sauce.

If you’re not interested in the “sour” component of the soup, try making the soup without the rice vinegar. Remember, you can adjust this recipe in several ways to make it desirable to you!

If you’re unfamiliar with liquid aminos, the taste is almost exactly that of soy sauce. So, by all means, if you’d like to use soy sauce instead of liquid aminos, the flavors will almost be identical.

However, liquid aminos do provide additional benefits as they are lower in sodium and provide some protein. If you are using soy sauce, try to use low sodium.

Use the broth you’re comfortable with, or feel free to experiment! My grocery store carries a really good mushroom broth which would really amp up the umami factor if you can find it. 

I’ve also seen a lentil broth that provides a creamy texture to soups, along with some protein, but would not give you the pretty clear soup that you’re used to with this dish.

The texture of bok choy varies depending on what you buy. I would recommend baby bok choy for this recipe, as it has a more delicate flavor and would wilt easily into the soup. However, if you buy mature bok choy, you’ll find a more concentrated, earthy flavor and a crispier bite. Choose what you like (or what is available)! 


Vegan Hot and Sour Soup with Tofu

This is an easy and healthy protein packedmeal, full delicious ingredients that will help you get in so many nutrients injust one simple dish.
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish, Soup
Cuisine: Chinese-inspired, vegan
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
Author: Amanda


  • tofu press (or dish towels and a heavy object)
  • large non-stick skillet
  • medium pot


  • 1 block extra firm tofu
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 8 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


  • 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.


Calories: 70kcal | Carbohydrates: 7g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 397mg | Potassium: 163mg | Fiber: 2g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

*Nutrition Facts are an estimate only. Differences are expected when making substitutions for any ingredient or when different brands are used.

*We may earn commissions from qualifying purchases made through links on our site. These commissions help support our work in providing valuable content to our readers. Thank you for your support!

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Love this recipe from Amanda?  Try her Vegan Curry recipe, adapted from one a favorite co-worker taught her!

5 from 1 vote (1 rating without comment)

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