Asian Fusion Filipino Hot And Sour Vegan Soup

November 1, 2010 by Keri

I have to say, if I was excited about Vegan MoFo before, I’m really excited about it now.  I’ve read an entire day’s worth of amazing posts, some from beloved bloggers I haven’t seen post in quite some time, and after I finish writing this, I’m sure I’m off to read more!

In the spirit of vegan food, on to the recipe.  Today, I made Filipino Hot and Sour Soup (page 120) from Asian Fusion.  I adore Asian food of all kinds, and it’s usually so accommodating to veganism.  You can pretty much guarantee vegetarian and vegan items on the menu at any great Asian restaurant, assuming they keep a few fish-free sauces around.  While flipping through the cookbook, I noticed multiple Hot and Sour Soup recipes listed under the different Asian countries, but I went with this one for one reason or another.  I’m so glad I’ve been given permission to share the recipe with you, because it’s a perfect soup, with plenty of heat from the serrano chiles.  In fact, if you want to kick up the heat a notch, leave a few of the seeds when you chop them.

Vegan Soup Recipes

Hot-and-Sour Soup

  • 6 cups vegetable stock
  • 4 to 5 thin slices peeled fresh ginger
  • 1/2 pound firm tofu, well drained and diced
  • 1/2 pound sweet potato, peeled and diced
  • 1/2 pound daikon or jicama, peeled and diced
  • 1/4 pound green beans, cut into 1 inch long sticks
  • 1 small yellow onion, peeled and cut into 6 to 8 wedges
  • 2 medium tomatoes, cut into 12 wedges
  • 1 bunch watercress or baby spinach, washed and trimmed
  • 1/2 cup tamarind liquid, or more to taste
  • 3 tablespoons light soy sauce
  • 2 red jalape-o or serrano chiles, seeded and chopped
  • 1 tablespoon sugar, or more to taste
  • 1 tablespoon vegetable base (flavor enhancer or bouillon cube)
  • Salt, to taste

Bring the vegetable stock and ginger to a boil in a large pot over medium heat.  Add the tofu, sweet potato, daikon, green beans, and onion.  Simmer for 5 to 6 minutes, skimming off any foam or impurities that float to the surface, until the vegetables are almost done.  Add the remaining ingredients, and cook for 2 to 3 minutes longer.  Adjust the seasonings to taste.  Serve immediately.

Vegan Soup Recipes

Vegan Soup Recipes

What’s your favorite type of Asian cuisine?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. celyn says:

    Oh, I love love hot and sour soup. I’ll be bookmarking this page!

  2. Kelly says:

    Ooh, intriguing! I’ve never been a huge fan of hot and sour anything, but this looks intriguing – and very photogenic, unless many soups!

  3. Michelle says:

    Yum!! I have that book, and definitely need to make more things from it. My favorite asian food usually involves lots and lots of noodles and super-yummy tofu.

  4. Dianne says:

    Oooh, I love hot and sour soup! This recipe doesn’t have too many unusual ingredients, either. Yay vegan mofo! I’m super excited to have more blog posts to read, too.

    • Keri says:

      I’m always drawn to the recipes with few rare ingredients because scarcity means big $, and that’s a grocery-bill-downer. 😛

  5. Noelle says:

    YUM! Great soup! This will be a change fro the normal miso soup I make. I am torn between Asian cuisines. I love Japanese and Thai food. Noodles, spice, sushi, seaweed, miso, sigh…..tempura…hmmm I am going to have to do some posts on tempura. YUM!

  6. Tiffany says:

    The soup looks awesome, Kerri! I’m starting to appreciate Filipino cuisine more as an adult–I wasn’t much of a fan as a kid–but unfortunately, it’s difficult to find vegan-friendly Filipino food unless it’s homemade and specifically tailored for veg diets. But it’s always fun to experiment with it at home. 🙂 And to answer your question: I pretty much love Asian food in general, but especially Japanese cuisine.

    • Keri says:

      Thank you, Tiffany! 🙂 Before I went veg, I had no idea so many Asian dishes wouldn’t be vegan friendly. But alas, there’s fish in everything. Luckily, I’ve had good luck with restaurants having “can be made vegetarian/vegan” menu items.

  7. bitt says:

    Here in Seattle we have great Vietnamese food and Thai. I love both of those. The soup looks good too! is it a vegan book?

  8. Seglare says:

    The soup looks like the perfect meal on a chilly day! I have never heard about that cookbook before.

    Ironically, my favorite Asian cuisines are perhaps Thai and Japanese, both of which use so much fish that you have to be careful when eating out. I also love Vietnamese – and the selection of vegan dishes it offers. 🙂

    • Keri says:

      It’s a really great cookbook if you love Asian cuisine! It covers it all! 🙂 I’m going to have to turn the pages to the Vietnamese section!

  9. michelle says:

    Another great job, Keri. This one can also be served with rice. You decide the ration of soup:rice. Cabbage goes really well in this “sinigang” (that’s the official name), if you have cabbage instead of watercress or spinach. I would choose daikon over the jicama, keeps the tang alive.

    • Keri says:

      You’re awesome! I love getting your tips!! I went with the daikon because I just prefer it. I need to just learn to make rice with everything in here! 🙂

  10. Evangeline says:

    Interesting substitute for pork in this meal. I’d have to try this. Another great vegetable subsitute is mustard leaf… and if I remember it right one of my family added brocolli as well to the dish. Sinigang is one of my favorite dishes and I’m happy to see a vegan version of it. Also I agree with Michelle on the daikon, my mom never used jicama for this dish. Oh and FYI – if you want to make this a lot healthier, use brown rice and not white rice although I’d have to admit, white rice tastes better :). Last, we use long sring beans on our dish rather than green beans 🙂 Goodluck!

  11. michelle says:

    I agree w/Evangeline on all the above, if you want to make it with the works. You might not necessarily already have all these ingredients, but if you want to go all the way, that’s the way to do it. Kain na!

    P.S. I received my copy of Asian Fusion. Looking forward to trying out some of the recipes.

  12. joyce says:

    hmmmm i love it………..