Hot & Sour Soup, vegan-style

Vegan Hot & Sour Soup

Last night I might have had a few too many drinks. OK, I know I had a few too many drinks. This was made clear to me when I woke up this morning with a rockin’ headache and a bit of a hangover. Enter hot and sour soup, my salty-soury-rehydrating hangover cure.

I’m going to add a few things in here that I didn’t put in the soup this time because next time I make this I definitely will put them in. I think this soup will be just the thing to say tsai chien (goodbye) to this wretched hangover, and hopefully I’ll make better choices in the future. But I doubt it.


8 cups of water or vegetable broth (I used vegan chicken stock)

3/4 cup tamari

3 tbsp soy sauce

1/4 cup ponzu sauce

1/2 cup white vinegar

1/3 cup rice wine vinegar

1 tsp ground white peppercorns

1 small yellow onion, diced

peanut oil

3 tbsp sesame oil

1 fist-sized amount of yuba, sliced into ribbons

1/2 block of extra firm tofu, cubed or sliced into thick ribbons

1 tbsp chili oil

2 tsp chili paste

fresh japanese ramen noodles

1 cup chopped green onions

1 small can sliced water chestnuts, drained and rinsed

1 12-oz can of chinese mushrooms, drained and rinsed OR 1-2 cups sliced fresh mushrooms

2 cups of seitan, ripped into chunks



1. Saute the onion in peanut oil until browned. Add to a soup pot.

2. Add to the soup pot: water / broth, soy sauce, tamari, ponzu sauce, vinegar, rice wine vinegar, peppercorns, sesame oil, chili oil, chili paste and green onions. Stir well and bring to a boil. Taste and adjust seasonings as needed, then add noodles.

3. Add tofu, yuba, water chestnuts, mushrooms, and seitan. Turn the heat down to low so the soup can simmer. Simmer for 30 minutes (or more if you like), dive in and make better choices next time around in regards to drinking habits.


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