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Chef’s RECIPE@ホーム

Vegetarian Hot and Sour Soup




Wakame adds more nutrition to this soup, yet still allows for a crunchy texture usually created by using wood ear mushrooms. Egg drop can also be added to this soup if you like.

Processed seafood used

Anita Lau is a cookbook author, food writer, and critic with almost 33 years of culinary experience in Asia, as well as North America. She has appeared on Gordon Ramsay's Hell's Kitchen as a guest judge, and was also an International Producer on Netflix's The Final Table.

Serving 4
Cooking time
30 minutes
Total servings
Serving 4
Cooking time
30 minutes


Vegetable stock
3 cups
Frozen wakame(julienned)
1 cup
Bamboo shoots (julienned)
1 cup
Silken Tofu(cut into stripes)
1/2 box
Chinkiang vinegar
3 tbsp
Soy sauce
1 tsp
Chili sauce
1/2-1 tsp
Corn starch(made into a slurry)
1-2 tbsp
White pepper


  1. Put 3 cups of vegetable stock into a pot and bring to a boil.
  2. Add wakame, bamboo shoots, tofu and bring back to a boil. Turn heat to low and let simmer.
  3. Add vinegar, soy sauce and chili sauce.
  4. When flavor is to your liking, bring heat up to medium and add cornstarch slurry until desired consistency.
  5. Finish with scallions and a sprinkle of white pepper.


Only add enough chili to your liking, otherwise will be too spicy. Different chili sauces have different spice level so be careful.