Sour vegetarian soup is a delicious, simple dish that is easy to make, making vegetarian meals more appealing. Let’s get cooking and prepare this delicious vegetarian dish for your family!
1. Sour vegetarian soup
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Preparation
10 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Sour vegetarian soup For 2 people
Sour tamarind 2 tablespoons Bean sprouts 100 gr Rhizome 2 stalks (mint) Tomato 2 pieces Pineapple 1/2 piece Tofu 1 piece (200g) Coriander 5 gr Chili 2 pieces Vegetarian seasoning 1 teaspoon Salt 1/2 teaspoon
Tips for choosing good ingredients for vegetarian sour soup
Choosing tofu:
- Good tofu pieces, made naturally, have an off-white or milky white color, without any signs of turning yellow like tofu mixed with gypsum. Tofu should be intact, not crushed or broken.
- You can make tofu at home instead of buying it.
See more: How to make delicious homemade tofu, simple and easy to do at home
How to choose sweet and delicious pineapple:
- You need to choose fruits that have a bright yellow color from the crown to the tail for natural sweetness. Uniformly yellow pineapples will be sweeter.
- Avoid choosing fruits that are unevenly colored, have dark brown spots or yellowish red as they are overripe.
- Pineapples that are round and short will have more flesh than those that are long and cylindrical.
- If the pineapple is overripe, it will be soft, and the skin will be wrinkled. Good, fresh pineapples will not be too hard or too soft; pressing your finger on them will not leave an indentation.
- The larger and sparser the eyes of the pineapple, the better. Because after peeling the eyes, you will have thick flesh, and large, sparse eyes indicate that the pineapple is mature and ripened naturally without chemicals.
- If you smell a fragrance, you should choose it; avoid those with little or no smell as they are not ripe. Also, do not choose fruits that have a slightly sour smell as they are overripe.
- The top of the pineapple: the greener it is, the fresher the pineapple. If the fruits are overripe, the top will be dry or turn brown.
How to choose good tomatoes:
- Natural ripe tomatoes usually have a plump skin and a red color, with small white specks visible through the skin.
- When touched, a ripe tomato will feel slightly soft. When cut in half, the seeds are yellow-white, the flesh is ripe red, soft, and slightly mealy.
- Choose tomatoes if the stem is still fresh and green, and when you gently pull the stem, it remains firmly attached to the fruit; if the fruit is ripe, then it is a vine-ripened tomato.
How to prepare Vegetarian Sour Soup
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Prepare the ingredients
Cut the tofu into bite-sized pieces. Clean the sawtooth coriander and chop it finely. Slice the chili.
Wash the bean sprouts. Clean the tomatoes and cut them into bite-sized wedges.
Peel the pineapple, cutting off all the eyes. Clean the pineapple and then cut it into bite-sized pieces.
Tip for quickly and cleanly peeling pineapple:
How to peel a pineapple:
- Step 1: Cut off the two ends of the pineapple, making it stand upright.
- Step 2: Use a sharp knife to peel the skin from top to bottom or place the pineapple on a cutting board and cut off the outer layer of skin.
How to remove the eyes of the pineapple:
- Use a knife to make diagonal cuts along the body of the fruit to remove the eyes. You can also use a specialized tool to remove these eyes.
- Note that you should cut shallowly; cutting too deep will waste a lot of the pineapple flesh.
Wash the jute stem to remove any dirt, then use a knife to peel off the skin. Cut it into diagonal slices about 1 – 1.5 cm thick and soak it in salt water for about 20 – 30 minutes.
How to prepare jute stem without itching:
- After peeling, soak it in salt water for about 20 – 30 minutes to remove the sap. Then, take the jute stem out and gently rub it with salt, soak it again in clean water for 15 minutes, repeating this process about 2 times before draining.
- Before cooking, blanch the jute stem in boiling water; it will no longer itch.
- When handling jute stem, remember to wear gloves to avoid skin irritation.
Tamarind mixed with about 50ml of hot water, soak until dissolved, then strain out the solids to collect the juice.
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Sauté ingredients
Place a pan on the stove, turn on high heat, add about 2 tablespoons of cooking oil to the pan, when the oil is slightly bubbling, add the fragrant herbs and chopped tomatoes, stir well to cook briefly.
Add 1 teaspoon of seasoning powder, 1 teaspoon of salt, and stir well.
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Cook the soup
Once the tomatoes and fragrant herbs are lightly cooked, add 500ml of filtered water and 50ml of filtered tamarind juice into the pot, stir well and bring to a boil.
When the water boils, add the cut tofu, cook for another 2 minutes, then add the shredded vegetables, add a few slices of chili, and cook for an additional 5 minutes.
Finally, add the bean sprouts, chopped green onion, and cleaned bean sprouts into the pot, cook for about 2 more minutes, then turn off the heat.
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Finished dish
Delicious and rich vegetarian sour soup with a lightly tangy and spicy broth, complemented by soft and tasty tofu, and crunchy and chewy water celery, is truly appealing, isn’t it? Let’s enjoy this delicious soup right away!
2. Vegetarian starfruit sour soup
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty level
Easy
Ingredients for Vegetarian starfruit sour soup Serves 2
Dried tofu skin 250 grams Tomato 1 piece Sour starfruit 1 piece Oyster mushrooms 50 grams Fried tofu 50 grams Water celery 150 grams Vegetarian seasoning 2 tablespoons Sugar 2 tablespoons
Tools needed
Image of ingredients
How to Prepare Sour Starfruit Soup (Vegetarian)
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Prepare Ingredients
Buy the shallots, wash them clean, and then chop them finely.
Tomatoes and starfruit should be washed with water after purchase, then cut the tomatoes into wedges and the starfruit into small pieces.
Remove the stems from the oyster mushrooms, then soak them in diluted salt water for about 15 minutes, rinse them clean with water, and tear the mushrooms into small pieces.
For the water celery, remove any wilted or old leaves, wash them clean, then cut them into bite-sized pieces and let them drain.
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Fry the Dried Tofu Skin
After purchasing the dried tofu skin, fry it in a hot oil pan, adjusting to low heat.
Wait until it turns golden and crispy, then take it out and turn off the heat.
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Cooking soup
Put a pot on the stove, sauté a little oil with shallots, then add tomatoes, sour starfruit, and oyster mushrooms.
Next, add 2 liters of filtered water to the pot, wait for the water to boil, then add 50 grams of fried tofu.
After that, season with 2 tablespoons of vegetarian seasoning and 2 tablespoons of sugar.
Finally, add water celery as desired to the pot and enjoy.
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Final product
The hot sour starfruit soup has a sweet and sour taste. The oyster mushrooms are naturally soft and sweet, eaten with water celery and rich fried tofu, combined with crispy vegetarian snacks, ensuring everyone will enjoy it!
3. Vegetarian sour flower soup
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Sour Soup with Vegetarian Long Beans Serves 2 people
Long beans 100 grams Oyster mushrooms 100 grams Ripe pineapple 1/4 fruit Tomatoes 2 fruits Cilantro A little Tamarind juice 3 tablespoons Chopped lemongrass 3 tablespoons Chopped chili 2 teaspoons Sugar 4 tablespoons Onion 1 tablespoon Salt 1 teaspoon
Tools Needed
How to Choose Fresh Ingredients
How to Choose Fresh Long Beans
- Good long beans usually have a bright white color, are fresh, firm, and not wilted or bruised.
- You should prioritize choosing long beans that have large flower buds, a dark green stem, still in bud form, not fully bloomed, and the petals are intact.
Image of Ingredients
How to Prepare Vegetarian Sour Soup with Long Beans
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Prepare the Ingredients
Remove the stigma from the long beans, discard any spoiled flowers and old stems. Soak in diluted salt water for 5 minutes, then rinse with clean water and drain.
Cut off the stems of the oyster mushrooms, then soak in diluted salt water for about 15 minutes, rinse again with water, and tear the mushrooms into small pieces.
Wash the pineapple and tomatoes, peel the pineapple, and cut into pieces like wedges.
Wash the lemongrass, chili, and onion, then chop them finely.
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Marinate the mushrooms
Place the prepared mushrooms in a bowl, then add 1 tablespoon of minced lemongrass, 1 teaspoon of minced chili, and 1 tablespoon of sugar, and mix well to let the mushrooms absorb the seasoning.
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Cook the vegetarian sour soup
Place a pot on the stove, sauté 1 tablespoon of oil with 2 tablespoons of minced lemongrass, 1 tablespoon of chopped onion, and 1 teaspoon of minced chili until fragrant.
Next, add the marinated mushrooms into the pot and stir-fry them briefly. Then add the prepared pineapple and tomatoes, and stir well.
After that, add 1 liter of boiling water, season with 3 tablespoons of sugar, 1 teaspoon of salt, and 3 tablespoons of tamarind juice.
Wait for the water to boil again, then add the flower clusters to the pot, adjust the seasoning to taste, add a bit of cilantro and Vietnamese coriander for fragrance, and turn off the heat.
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Final Product
Sour vegetarian soup with a rich, sour, spicy, and sweet broth. The dish is a wonderful combination of the naturally sweet and chewy taste of oyster mushrooms combined with the characteristic bitterness of flower clusters and the sourness of tamarind.
No matter if it’s raining or sunny, having a hot bowl of sour vegetarian soup with rice is unbeatable.
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Sour soup with vegetables is delicious and really easy to make, isn’t it? Let’s head to the kitchen and cook this delicious dish for your family. Wishing you success!
*Refer to the images and recipe from the YouTube channel Góc Bếp Nhỏ & Tiktok BẾP CHAY XANH.
*Feel free to explore more delicious vegetarian recipes on the channel Tiktok BẾP CHAY XANH!
