I eventually came up with my own recipe for vegan hot and sour soup, and it’s been a lasting favorite. I start with a basic recipe, and add whatever veggies I happen to have a hankering for on that day. Carrots, water chestnuts, snow peas, and all sorts of greens go well. For this particular version I went with bok choy, which worked out excellently!
So I went and I tried out a few of these Chinese places I’d been intimidated by for so long. I remained intimidated for a bit, and for a while I was too nervous to order anything but veggie lo mein. Eventually I branched out though. Hot and sour soup was one of my first shots at this. I loved hot, loved sour, and this soup had tofu! I was hooked, and this one has remained a favorite. When I lived in Philadelphia I would stop by an Asian market near my apartment, almost daily, and grab a quick cup for a dollar ninety-nine.
This post originally published on Connoisseurus Veg on May 9, 2013. Updated February 13, 2017.
