Taiwanese Sha Cha Hot n Sour Soup is one of my favorite soups to make. It’s tangy, spicy, and packed with flavors from sha cha sauce, Chinese black vinegar, and tamari. This soup is really popular in Taiwan, and it’s all about making the most of simple ingredients like tofu, wood ears, and fried shallots.
The combination of hot and sour elements was believed to help stimulate the appetite and provide warmth, making it a popular dish in colder months. It has its roots in China, where hot and sour soup is a popular comfort food.
Historically, it was a way to use up leftover ingredients, blending various vegetables, tofu, and seasonings into a hearty, warming bowl. The sha cha sauce adds a unique depth, making it stand out from other versions of hot and sour soup.
WHY YOU’LL LOVE THIS RECIPE
- You can customize it with your favorite vegetables like bamboo shoots, water chestnuts, or even ramen noodles.
- The tofu in this soup adds a great source of protein, making it a hearty meal.
- It’s a great recipe for anyone who loves Asian soups but wants a vegan version.
- Leftovers? No problem! This soup stores well and can be reheated for a quick meal.
- It’s a versatile one-pot meal, perfect for busy weekdays or relaxed weekends.
- It’s a crowd-pleaser, perfect for family dinners or when entertaining guests who love flavorful soups.
INGREDIENTS
This recipe yields for 5-6 people | preparation time: 10 mins + 30 mins soaking time | cooking time: 25 mins.
- 3 tbsp vegetarian Taiwanese sha cha Sauce (I use Bull Head brand, they’re vegan actually)
- 1 tsp tamari or light soy sauce
- 1 tbsp Chinese black vinegar
- 1/2 tbsp ground white pepper (it’s the key ingredient to give that spiciness and warmth)
- 11oz/300 g tofu (I use silken tofu, you can choose soft, medium-firm, or firm tofu to your liking)
- 8-12 pc dried shiitake mushrooms (8 large, or 12 small)
- 1/2 heaping cup carrots, peeled and julienned
- 1/4 heap cup dried wood ear mushrooms (aka black fungus mushrooms)
- 1 tbsp minced garlic
- 2 tbsp toasted sesame oil, for cooking
- 6 cup vegetable stock
- 1 cup water
- 1/4 cup fried shallot
- 1/4 cup chopped cilantro
For cornstarch slurry:
- 3 tbsp cornstarch
- 1/2 cup water
HOW TO MAKE SHA CHA VEGAN HOT n SOUR SOUP
- Soak shiitake mushrooms and wood ear mushrooms in hot boiling water for at least 30 minutes until soft, then drain and slice them thinly. Peel the carrot and cut into matchsticks.
- Heat up sesame oil in a large heavy-bottomed pot over medium-high heat, sauté sliced shiitake mushrooms, wood ear mushrooms, carrots for 3 minutes, then add vegetarian Sha Cha sauce and minced garlic and cook for another 3-4 minutes with constant stirring.
- Add vegetable stock, water, fried shallots, tamari (or light soy sauce), ground white pepper, Chinese black vinegar, and bring it to a boil. Once it starts boiling, add dice tofu.
- When it starts simmering again, stir constantly and slowly pour cornstarch slurry in a steady stream (you need to stir when pouring, otherwise you will get a lumpy soup). Once the broth is slightly thickened, taste to see if more salt and pepper desired. Serve the soup with chopped cilantro. Enjoy.
TIPS, VARIATIONS, AND SUBSTITUTIONS
🍜 Cabbage or bok choy – Not a fan of wood ear mushrooms? Toss in some green cabbage or bok choy for added greens and nutrition. They’ll wilt nicely into the hot broth, adding color and nutrients.
🍜 Chili or red pepper flakes – For a spicy kick, add a bit more chili or red pepper flakes to the soup. This will give the soup a nice heat without overpowering the other flavors.
🍜 Bamboo shoots, green onions, or water chestnuts – Make this soup even more versatile by adding bamboo shoots, green onions, or water chestnuts for extra crunch and flavor.
🍜 Ramen noodles or rice noodles – Add cooked ramen noodles or rice noodles to the soup for a heartier meal. They absorb the flavors and make the soup more filling.
WHAT TO SERVE WITH VEGAN HOT AND SOUR SOUP
Steamed Rice
A bowl of steamed rice pairs perfectly with this vegan hot and sour soup. The rice helps balance the bold flavors of the soup and makes for a more filling meal.
Spring Rolls
Crispy spring rolls are a great appetizer to serve with your hot and sour soup recipe. Their crunchy texture complements the smooth and spicy broth of the soup.
Stir-Fried Vegetables
A side of stir-fried vegetables, cooked in a bit of dark soy sauce, makes a nutritious and colorful addition. This simple dish enhances the overall meal with its fresh flavors.
Dumplings
Steamed or fried dumplings filled with vegetables or tofu are an excellent companion to this soup. The savory dumplings soak up the vegetable broth, adding extra flavor.
Noodle Salad
A chilled noodle salad can be a refreshing contrast to the hot soup. Use ramen or soba noodles, and toss them with fresh vegetables, a light dressing, and sesame seeds.
Pickled Vegetables
Tangy pickled vegetables add a zesty bite that complements the richness of the sour soup. They are a great way to cleanse the palate between bites.
HOW TO STORE (STORAGE TIPS)
1. Cool Completely
Before storing, let the vegetarian hot and sour soup cool completely. This helps maintain its flavor and texture when reheated.
2. Airtight Containers
Transfer the soup to airtight containers. This prevents any external odors from affecting the best vegan hot soup and keeps it fresh longer.
3. Refrigeration
Store the soup in the refrigerator if you plan to eat it within the next 3-4 days. Make sure the temperature is set to medium heat to keep the soup safe and fresh.
4. Freezing
For longer storage, you can freeze the soup. Place the cooled batch of hot and sour soup in freezer-safe containers, leaving some space at the top for expansion. The soup can be frozen for up to 2-3 months.
5. Thawing
When ready to eat, thaw the frozen soup in the refrigerator overnight. Reheat on medium heat, stirring occasionally. Add a bit of water to make the soup smooth if it has thickened too much.
6. Reheating
Reheat the soup on medium heat, stirring occasionally to thicken the soup evenly. Adjust the seasoning if needed, and add a bit of water if the soup has become too thick.
7. Portion Control
If you prefer, divide the soup into individual portions before freezing. This makes it easy to grab a single serving without thawing the entire batch of hot and sour soup.
8. Tips for Freshness
To maintain the amazing soup flavor, avoid storing the soup for more than 3-4 days in the refrigerator. The fresher the soup, the better it will taste when reheated.
MORE BEST VEGAN SOUP RECIPES
FREQUENTLY ASKED QUESTIONS
CAN I SUBSTITUTE THE VEGETABLES IN THIS RECIPE?
Yes, you can substitute the vegetables based on what you have on hand. Vegetables like bok choy, spinach, or green beans can be added to give the soup more variety and nutrition.
IS THIS SOUP SPICY?
The soup has a mild to moderate level of spice. If you love hot flavors, you can increase the amount of ground white pepper or add some hot sauce to taste.
HOW DO I ADJUST THE SOURNESS OF THE SOUP?
To adjust the sourness, you can add more or less Chinese black vinegar to suit your taste. Start with a small amount and increase gradually until you achieve your desired level of sourness.
Vegan Hot & Sour Soup (with Taiwanese Sha Cha Sauce)
Equipment
Ingredients
- 3 tbsp vegetarian Taiwanese sha cha Sauce (I use Bull Head brand, they're vegan actually)
- 1 tsp tamari or light soy sauce
- 1 tbsp Chinese black vinegar
- ½ tbsp ground white pepper
- 11 oz tofu (I use silken tofu, you can choose soft, medium-firm, or firm tofu to your liking)
- 8-12 pc dried shiitake mushrooms (8 large, or 12 small)
- ½ heaping cup carrot peeled and julienned
- ¼ heaping cup dried wood ear mushrooms (aka black fungus mushrooms)
- 1 tbsp minced garlic
- 2 tbsp sesame oil for cooking
- 6 cup vegetable stock
- 1 cup water
- ¼ cup fried shallot
- ¼ cup cilantro chopped
For cornstarch slurry:
- 3 tbsp cornstarch
- ½ cup water
Instructions
- 1. Soak shiitake mushrooms and wood ear mushrooms in hot boiling water for at least 30 minutes until soft, then drain and slice them thinly. Peel the carrot and cut into matchsticks.
- 2. Heat up sesame oil in a large heavy-bottomed pot over medium-high heat, sauté sliced shiitake mushrooms, wood ear mushrooms, carrots for 3 minutes, then add vegetarian Sha Cha sauce and minced garlic and cook for another 3-4 minutes with constant stirring.
- 3. Add vegetable stock, water, fried shallots, tamari (or light soy sauce), ground white pepper, Chinese black vinegar, and bring it to a boil. Once it starts boiling, add dice tofu.
- 4. When it starts simmering again, stir constantly and slowly pour cornstarch slurry in a steady stream (you need to stir when pouring, otherwise you will get a lumpy soup). Once the broth is slightly thickened, taste to see if more salt and pepper desired. Serve the soup with chopped cilantro. Enjoy.
Notes
TIPS, VARIATIONS, AND SUBSTITUTIONS
🍜 Cabbage or bok choy – Not a fan of wood ear mushrooms? Toss in some green cabbage or bok choy for added greens and nutrition. They’ll wilt nicely into the hot broth, adding color and nutrients. 🍜 Chili or red pepper flakes – For a spicy kick, add a bit more chili or red pepper flakes to the soup. This will give the soup a nice heat without overpowering the other flavors. 🍜 Bamboo shoots, green onions, or water chestnuts – Make this soup even more versatile by adding bamboo shoots, green onions, or water chestnuts for extra crunch and flavor. 🍜 Ramen noodles or rice noodles – Add cooked ramen noodles or rice noodles to the soup for a heartier meal. They absorb the flavors and make the soup more filling.Nutrition
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