• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Comfort Food Recipes

    Vegan Hot and Sour Soup with Ramen

    Published: May 12, 2021 by Richa 44 Comments

    Jump to Recipe   Print Recipe

    For a hearty fusion meal full of veggies and tofu try my Vegan Hot and Sour Soup with Ramen! The perfect Asian-inspired comfort food that’s ready in under 30 minutes!

    overhead shot of two bowl of Chinese Hot and Sour Soup with Ramen noodles served in two soup bowls

    Hot and sour soup, basically, the Asian version of chicken noodle soup. Soul-hugging and comforting. This hot and sour soup is Indo- Chinese version. Yes there’s a whole sub cuisine under Indian cuisine with Chinese and inspired dishes. To this simple soup, I add in some ramen noodles to cook with the soup to make for a hearty meal.

    a fork twirling some ramen noodles in a bowl of hot and sour soup

    You will love how quick and easy this Asian soup comes together!  It is ready in under 30 minutes. Perfect for last-minute dinners!

    overhead shot of a pot of vegan hot and sour soup with ramen noodles and mushrooms

    The heat in this vegan hot and sour soup comes from fresh hot green chili, fresh ginger, and a dash of white pepper. While not overly spicy, it is definitely on the hotter side but the spice level is easily adjustable. The signature sourness of the broth comes from adding some rice vinegar. Don’t worry, the vinegar does not come through too much and is balanced out perfectly by the remaining broth ingredients.

    overhead shot of two bowl of Chinese Hot and Sour Soup with Ramen noodles served in two soup bowls

    Some of the vinegar will evaporate during cooking so don’t worry if the vinegar dominates right in the beginning. It will taste more and more mellow as it cooks. However, for a bolder taste, add some more vinegar and soy sauce right at the end.

    MORE SOUPS FROM THE BLOG

    • IP Lentil Chili. GF
    • IP Mushroom Wild Rice Soup. GF
    • Japanese Veggie Curry. GF
    • Instant Pot Lasagna Soup with Red lentils.  – So Easy
    • IP Potato Chickpea Soup. GF
    • Tomato Soup with Tofu Croutons.
    • Cauliflower soup. GF
    • Tortilla soup with red lentils. GF

    Print Recipe
    5 from 19 votes

    Vegan Hot and Sour Soup with Ramen

    For a hearty Indo-Chinese meal full of veggies and tofu try my Vegan Hot and Sour Soup with Ramen! The perfect Asian-inspired comfort food that’s ready in under 30 minutes! 1 Pot No added Oil!
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Chinese, Japanese
    Keyword: hot and sour soup, vegan ramen soup
    Servings: 4
    Calories: 179kcal
    Author: Vegan Richa

    Ingredients

    • 5 1/2 cups (1301.23 ml) vegetable broth or mushroom broth
    • 1/2 inch ginger
    • 2 cloves garlic
    • 1 hot green chili
    • 3 tbsp soy sauce
    • 1 tbsp dark soy sauce Or use 1 tbsp regular soy sauce, and 1 tsp molasses
    • 1 tbsp vinegar such as rice vinegar, or white vinegar
    • 1/4 tsp salt
    • 1/8 tsp black pepper
    • a good dash of white pepper
    • 1 tsp sugar or maple syrup
    • 1/2 cup (64 g) thinly sliced carrots
    • 1 cup (96 g) chopped mushrooms
    • 1 cup (70 g) thinly shredded cabbage
    • 1/2-1 cup (124 g) chopped firm tofu chopped small
    • 1 tbsp cornstarch
    • 3 or 4 green onions chopped, keep most of the green parts for garnishing, and use the white and half of the green parts for the soup
    • 3 oz (1 ) ramen noodles

    Instructions

    • Add 5 cups of broth to a saucepan over medium heat.
    • Mince your ginger, garlic, and chili together so that they get crushed together. Add that to the broth.
    • Add all the sauces, and seasonings, the soy sauce, dark soy sauce, vinegar, salt, peppers, and sugar to the broth.
    • Once the mixture is starting to boil, add in your mushroom, carrots, tofu, and stir.
    • Once the mixture is rapidly boiling, add in the cabbage.
    • Mix in the cabbage, then carefully taste and adjust the flavor with the extra soy sauce, and vinegar if needed.
    • Add in the white parts of green onions.
    • While the soup is boiling, make your cornstarch slurry with 1 tbsp of cornstarch mixed in 1/2 cup of the remaining broth.
    • Toss in the ramen noodles , and once they have broken apart, and they seem like they're about to just be al dente, add in your cornstarch mixture, and mix well. Let the mixture start to boil again, and then take off heat. You don't want to cook the ramen noodles too much. You want them to be just about done, because they'll continue to cook in the hot broth.
    • Take the pot off the heat, taste and adjust salt and flavor with soy sauce,salt, vinegar etc. garnish with some pepper flakes or black pepper , and the remaining parts of the green onion, and serve immediately.

    Video

    Notes

     
    • you could make this recipe with glass noodles or sweet potato noodles instead of ramen.
    • a small amount of Sichuan peppercorn powder would make this taste extra authentic.

    Nutrition

    Nutrition Facts
    Vegan Hot and Sour Soup with Ramen
    Amount Per Serving
    Calories 179 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 2g13%
    Sodium 893mg39%
    Potassium 357mg10%
    Carbohydrates 27g9%
    Fiber 4g17%
    Sugar 5g6%
    Protein 8g16%
    Vitamin A 2783IU56%
    Vitamin C 11mg13%
    Calcium 81mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    overhead shot of ingredients needed for making vegan hot and sour soup

    Ingredients:

    • vegetable broth or mushroom broth is the base of this soup
    •  garlic is a must but you can adapt the potency  by reducing the amount
    • chili, white pepper, and ginger are added for heat
    • soy sauce is added to adjust the saltiness to the perfect level. You can use low sodium
    • some sweetness to balance out the sour tangy notes – molasses and sugar or maple syrup
    • the sour taste comes from adding a small amount of vinegar, such as rice vinegar, or white wine vinegar
    • as for the veggies, I like adding carrots, mushrooms (for umami), and cabbage
    • tofu is added in the traditional Chinese version but if you don’t like tofu, just skip
    • the soup is thickened with cornstarch. You could use arrowroot instead
    • green onions add some freshness to this dish
    • As for the noodles, I go with a package of instant ramen noodles. Different kinds of noodles might have different cooking times and you might have to cook them separately

    Tips & Substitutions:

    • you could make this recipe with glass noodles or sweet potato noodles instead of ramen.
    • a small amount of Sichuan peppercorn powder would make this taste extra authentic.

    a pot with hot and sour soup broth

    How to make Hot and Sour Soup:

    Add 5 cups of broth to a saucepan over medium heat. Mince your ginger, garlic, and chili together so that they get crushed together. Add that to the broth.

    vegan hot and sour soup with cabbage, mushrooms and carrots

    Add all the sauces, and seasonings, the soy sauce, dark soy sauce, vinegar, salt, peppers, and sugar to the broth.
    Once the mixture is starting to boil, then add in your mushroom, carrots, tofu, and mix.


    a wooden spoon stirring in a pot with vegan hot and sour soup

    Once the mixture is rapidly boiling, add in the cabbage. Mix in the cabbage, then carefully taste and adjust the flavor with the extra soy sauce, and vinegar if needed. Add in the white parts of green onions.

    ramen noodles being added to a pot of vegan hot and sour ramen soup

    While the soup is boiling, make your cornstarch slurry with 1 tbsp of cornstarch mixed in 1/2 cup of the remaining broth.
    Mix in the ramen noodles, and once they have broken apart, and they seem like they’re about to just be al dente, add in your cornstarch mixture, and mix well.

    ramen noodles being cooked in hot and sour broth to make vegan Chinese soup

    Let the mixture start to boil again, and then take off the heat.

    a wooden spoon stirring in a pot with vegan hot and sour soup with ramen noodles

    You don’t want to cook the ramen noodles until they’re like completely done. You want them to be just about done because they’ll continue to cook in the hot broth. Take the pot off the heat, garnish with some pepper flakes, and the remaining parts of the green onion, and serve immediately.

    vegan hot and sour soup with ramen noodles in a silver soup pot with a wooden spoon

    Make ahead tips:

    If you want to make a big batch of hot and sour broth to freeze, I recommend freezing broth and veggies without the noodles. Add the noodles when you reheat the broth.

    side view of a bowl of hot and sour ramen soup sprinkled with spring onions

    My hot and sour soup tastes too sour! How can I fix it?

    Maybe you added too much vinegar or your vinegar was too strong. Instead of diluting the broth by adding more water, try adding some more sweetness. Either some maple syrup or,  a splash of orange or apple juice.

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing
    Oatmeal Chocolate Chip Date Caramel Snack Bars »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sarah Flynn

      November 27, 2022 at 1:36 pm

      5 stars
      I’m enjoying this ramen as I type! Reviewed my saved Instagram posts and this one appeared this morning. I had ingredients on hand so when I got home from the grocery story I got this together for my foggy Sunday afternoon lunch.

      Thank you for sharing such (another) amazing, recipe! It will be incorporated into my last minute dinner menu! 🙂

      ~Sarah

      Reply
      • Vegan Richa Support

        November 30, 2022 at 4:39 pm

        Sounds lovely! Thanks so much.

        Reply
    2. Lara

      November 13, 2022 at 5:35 pm

      5 stars
      I just finished a delectable bowl of this and WOW! I made it just as written (maybe with a bit more pepper and vinegar) and it was magical. Great on a cool evening and my vegan husband was thrilled to have hot and sour soup again, with the added bonus of ramen. Because, well, RAMEN! Thank you for another great recipe.

      Reply
      • Richa

        November 13, 2022 at 11:00 pm

        Exactly my thought process. Well why not ramen!

        Reply
    3. Jordan

      September 19, 2022 at 7:30 pm

      First comment I’ve left on a recipe. So so good! I added a little more garlic and ginger than called for, squeezed in some lime juice and zest. Added a tad bit of “better than bouillon” in lieu of additional salt. So customizable and delicious. Thanks so much. Will be my go to comfort soup going forward.

      Reply
      • Jordan

        September 19, 2022 at 8:11 pm

        5 stars
        Forgot to rate! 5+.
        Jordan

        Reply
        • Vegan Richa Support

          September 21, 2022 at 3:38 pm

          🌟 🌟 thanks for coming back.

          Reply
      • Vegan Richa Support

        September 22, 2022 at 10:19 am

        Great to hear Jordan.

        Reply
    4. Sean

      June 22, 2022 at 4:33 pm

      5 stars
      I have a very bad cold and wanted something hot and spicy to clear my sinuses. The amazing soup did the trick with ingredients in my pantry and refrigerator. Thanks for a great recipe. I’ll definitely make it again!

      Reply
      • Richa

        June 22, 2022 at 8:45 pm

        Hope you feel better soon!

        Reply
    5. Toni

      June 16, 2022 at 9:27 am

      5 stars
      THIS recipe is delicious!! Best one I have found yet! Thank you!!

      Reply
      • Vegan Richa Support

        June 17, 2022 at 7:46 pm

        wow – thank you so much

        Reply
    6. Joyce M.

      February 14, 2022 at 6:55 am

      5 stars
      This was great. Very easy! I used a package of ramen that we keep on hand as “storm food.” My husband ate it (he’s not vegan, kind of anti-tofu) and even had seconds.

      Reply
      • Vegan Richa Support

        February 15, 2022 at 2:22 pm

        way better than bunker food! glad he liked it

        Reply
    7. Carly

      January 01, 2022 at 12:39 am

      This soup is delicious!
      I love hot and sour soup and this is both & the noodles make it filling enough to be a main meal soup!
      I had this on NYE (we always have Chinese on New Years) and not only was it delicious but packed with fresh veggies & oil free!
      Winner all round

      Reply
      • Vegan Richa Support

        January 03, 2022 at 11:33 am

        lovely tradition Carly

        Reply
    8. Melanie

      November 08, 2021 at 4:12 pm

      5 stars
      Wow. This is outstanding and very authentic tasting. It’s also super easy and fast. I’ll be adding this to our regular dinner rotation.
      I’ve been on a quest for a good vegan hot and sour soup recipe for ages. Thank you!!

      Reply
      • Vegan Richa Support

        November 11, 2021 at 12:45 pm

        Awesome

        Reply
    9. Dee

      October 23, 2021 at 7:53 pm

      5 stars
      So delicious and very easy to make. Loved by non-vegan family members too! Thank you for the recipe!
      I doubled the amount of ramen noodles to make it more filling and it worked well. I also omitted the salt and it was still good.

      Reply
    10. Katie

      September 05, 2021 at 5:43 pm

      5 stars
      So good!! I used to buy traditional hot and sour soup in my pre-vegan days years ago when I was sick. I remember how comforting it was.

      I just made this for my partner who is a bit under the weather. I used organic mushroom broth and went with braggs liquid aminos for saltiness + maple syrup + a bit of molasses. I omitted the salt and did not have cabbage or tofu to add. Instead I added organic corn and bamboo shoots. I used organic canned green chile pepper and gluten free ramen. I added a bit of extra white pepper, black pepper and rice vinegar.

      My partner loved it and so did I. Endless thank you’s!

      Reply
      • Vegan Richa Support

        September 06, 2021 at 10:44 am

        good to know – thanks for popping in

        Reply
    11. Priya

      August 15, 2021 at 6:05 pm

      5 stars
      This was so good! I was craving a soup and wanted to use up some ramen I’ve had for awhile. A couple of minor additions I made were adding some frozen corn at the end and also using kala namak. The final result was delicious…the soup was just the right amount of tanginess and texture. I really like how simple the recipe was, and no added oil too! I’ll definitely be making this again.

      Reply
      • Richa

        August 15, 2021 at 6:26 pm

        Thanks!

        Reply
    12. Darla

      July 23, 2021 at 4:07 am

      5 stars
      This was fantastic! Easy to make and a new favorite in our house. Thanks!

      Reply
      • Richa

        July 23, 2021 at 5:22 pm

        Awesome

        Reply
    13. Jessica

      July 14, 2021 at 11:48 am

      5 stars
      I just made this for the third time and it really is incredibly delicious. We’re already looking forward to eating the leftovers for lunch tomorrow!

      Reply
      • Richa

        July 14, 2021 at 12:25 pm

        Yay

        Reply
    14. Rain

      June 28, 2021 at 5:48 pm

      5 stars
      I made it, you know, with the veg I had on hand. It was good.

      Reply
      • Vegan Richa Support

        June 29, 2021 at 2:03 pm

        the best things for soups always

        Reply
    15. Sue

      May 16, 2021 at 5:33 pm

      5 stars
      Thanks Richa for another outstanding recipe. I can always rely on your creations.

      Reply
    16. Trina

      May 16, 2021 at 6:18 am

      5 stars
      I made this last night, only substitute I made was to used shaved Brussel Sprouts instead of cabbage, what I had. This is a light delicious ramen, perfect for our cool spring weather.
      Thank you,
      Trina

      Reply
      • Richa

        May 16, 2021 at 7:37 am

        Yay! I do that too. Use whichever you have

        Reply
    17. Emily

      May 14, 2021 at 6:15 am

      5 stars
      This was such a. Excellent dinner! Just like all your recipes!!

      Reply
      • Richa

        May 15, 2021 at 9:02 am

        Yay

        Reply
    18. Lisa

      May 13, 2021 at 5:16 pm

      Loved it! Added thinly sliced onions. Posted my pic on Instagram! (spinbuf)

      Reply
      • Richa

        May 14, 2021 at 1:23 pm

        Awesome

        Reply
    19. Sandra

      May 13, 2021 at 11:49 am

      5 stars
      This dish is all kinds of yummy. I’m so glad I doubled it.

      Thanks, Richa!

      Reply
      • Richa

        May 15, 2021 at 9:01 am

        Awesome

        Reply
    20. Karen

      May 13, 2021 at 4:28 am

      I need to make this very low in sodium, will it come out ok if I omit the soy sauce? Thanks

      Reply
      • Richa

        May 14, 2021 at 1:24 pm

        The flavor will be different. Add some lemon juice and more vinegar for a summery lemon soup

        Reply
        • Carol

          May 15, 2021 at 7:33 pm

          Braggs’ Aminos tastes the same as soy sauce and is very low sodium. It is a great soy sauce substitute.

          Reply
          • karen

            May 19, 2021 at 5:27 am

            Thank you

            Reply
    21. Michaela

      May 12, 2021 at 7:47 am

      This is awesome, Richal! Keep up the good work.

      Reply
      • Vegan Richa Support

        May 15, 2021 at 10:18 am

        thank YOU

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa