End of Winter Hot and Sour Soup


Tis the season for snow storms and chilly weather all round. Here’s my take on a traditional Hot and Soup Soup, full of everything you need to keep you all warm and cuddly during these last weeks of winter!


Serves 4

  • 1-10 oz bag dried shiitake mushrooms
  • 6 cups vegetable broth
  • 2 cloves garlic, minced
  • 2 tsp ginger, minced
  • 1-8oz can bamboo shoots, julienned
  • 3 Tbsp soy sauce
  • ¼ cup apple cider vinegar
  • 2-4 Tbsp hot sauce
  • Salt and pepper to taste
  • 3 Tbsp non-GMO cornstarch
  • 3 Tbsp cold water
  • 2 green onions sliced
  • 2 tsp sesame oil, extra for drizzling on soup
  • Optional:  1/3 block tofu, diced


  1. Place shiitake mushrooms in a container. Add enough water to cover the mushrooms. Soak for 6 hours or overnight.
  2. Add vegetable stock, garlic, ginger, soy sauce, vinegar and hot sauce to pot. Drain mushroom liquid into pot, without putting mushrooms into the pot. Bring liquid to a boil and reduce heat to a simmer.
  3. Remove stems from shiitake mushroom caps and discard stems. Slicemushrooms and add to pot. Let simmer 20-30 minutes.
  4. Add salt and pepper to taste. Adjust spice and acidity. Add more vinegar or hot sauce if needed. Add a little sweetener if too spicy or sour.
  5. In a separate bowl mix together cornstarch and water.
  6. Add cornstarch to hot soup. Stir over medium heat until slightly thickened.
  7. Add green onions and sesame oil.
  8. Cook for 5 minutes.
  9. Serve and drizzle extra sesame oil on top if desired.

Click here for more of Chef Morgan’s favorite gluten-free, vegan soup recipes

Morgan Shupe

Head Chef at Vega
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

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