To make this vegetarian hot and sour soup vegan-friendly, omit the egg.
Seasoning B is best added just before consuming the soup. You can serve it in a separate serving dish to be placed next to the soup. Whoever is drinking this soup can add any amount they like.
If you are wondering how thin to cut the ingredients, use the enoki mushrooms as a rough size guide. It is good to cut ingredients into similar sizes so that they cook evenly.
Read the 5 secrets to a successful hot sour soup before attempting this recipe.
Ingredients85g vegetable cooking oil
4 shiitake mushrooms, sliced
1 firm tofu, cut into thin strips
1 carrot, cut into strips
85g salted vegetable, cut into strips
3-4 red chilli, remove seeds and sliced
5g fa cai (edible hair-like moss)
110g needle mushroom (enoki mushrooms)
1 litre vegetarian soup stock
cornstarch mixture (2 tbsp with 60ml water)
1 egg, beaten
Seasoning A
1 tbsp soy sauce
1 1/2 tsp salt
1/2 tsp pepper
Seasoning B
60ml dark vinegar
1 tbsp rice vinegar
2 tsp sesame seed oil
1 tbsp chopped coriander
Directions
- Soak the salted vegetable in water for 30 minutes, drain, wash and cut into thin strips
- Soak the fa cai in water for 20 minutes and drain
- Heat the oil in a wok, fry the shiitake mushrooms for about a minute
- Add the tofu, carrot, salted vegetable, chilli, fa cai and enoki mushrooms
- Stir fry the ingredients well, add the soup stock and seasoning A
- When soup boils, lower heat and simmer for 2 minutes
- Add the cornstarch mixture and bring soup back to a boil and thickens
- Turn off the heat, add the beaten egg
- Before serving, add seasoning B
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