Asian Hot and Sour Soup

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizers, Bowls, Main Course, Soups
Cuisine Asian
Servings 6 servings


  • Stove


  • 2 cups seitan diced small
  • 2 tbsp olive oil extra virgin
  • 1 1/2 tsp hot sauce
  • 6 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1/2 head Napa cabbage shredded
  • 3/4 cup shiitake mushrooms sliced
  • 8 oz bamboo shoots canned, drained
  • 2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 2 tbsp white vinegar
  • 3/4 tsp red pepper flakes crushed
  • 1/8 tsp salt to taste
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 3 green onions sliced


  • In a medium skillet, brown seitan in the olive oil for about 3 minutes or until cooked. Reduce heat to low and add hot sauce. Stir well. Cook for another minute, then remove from heat and set aside.
  • In a large stock pot, add vegetable broth, cabbage, mushrooms, bamboo shoots, soy sauce, vinegar, red pepper flakes, and salt. Cover and bring to a low simmer for 15 minutes.
  • In a small bowl, whisk together cornstarch and water until smooth. Slowly stir into soup mixture. Continue to stir until soup has thickened.
  • Pour into serving bowls and top with green onions.

My Notes

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