Vegan Hot and Sour Soup
Gang/Type: Soup
Ergibt/Yield: 2 - 4 Portions
  • 1 tbsp sesame oil
  • 1 thumbnail sized piece of ginger
  • 1 green onion
  • 1 carrot
  • 4 - 6 mushrooms
  • 3 tbsp bamboo shoots
  • 1 liter (4 cups) water
  • 50 ml (3 tbsp) rice vinegar
  • 3 tbsp soy sauce
  • 1 - 2 tsp sambal ulek
  • 2 tbsp sugar
  • 1 tbsp tomato paste
  • 3 tbsp (tapioca)starch
  • 1/2 cup fine TVP shreds - optional
  1. Grind or finely chop the ginger. Cut the green onion in rings, Julienne cut the carrot and finely cube the mushrooms.
  2. Heat the oil in a pot and sauté the onion and ginger. Then add the water, carrot, mushrooms and bamboo shoots. Bring to boil.
  3. In a top screw jar shake rice vinegar, soy sauce, sambal ulek, sugar and tomato paste until smooth. Add to the soup and stir in. Boil the soup for about 15 minutes until the carrots are done. (A few minutes before the end add the TVP shreds.)
  4. Combine the starch with a little water until dissolved. Stir the starch in the soup and thicken it. Season to taste with salt, if needed and serve hot.
I cut the carrots with my V-Hobel. I used the soya shreds from Veganz, because they fit perfectly.
Recipe by Blueberry Vegan at