Okay, so we’ve all had that moment: it’s cold, you’re cranky, and your soul is screaming for something hot, spicy, tangy, and comforting all at once. That’s where this Hot and Sour Soup comes in. It’s bold. It’s brothy. It’s ridiculously easy.
This hot and sour miso soup is gonna be your new favorite comfort meal. Its spicy, savory, tangy, and absolutely delicious. The tomatoes and vinegar add the perfect tangy element while the miso adds extra depth and richness. This version is vegetarian, miso-based, and totally customizable depending on your vibe (or your fridge situation). And yes, it comes together in under 20 minutes. Let’s do this.
What is Hot and Sour Soup?
Hot and sour soup is a classic East Asian dish that, as the name suggests, is both spicy (hot) and tangy (sour). While the Chinese version typically uses black vinegar and white pepper, this one leans into pantry staples like soy sauce, rice vinegar, and sriracha for that signature kick.
My version is vegetarian, made with a miso base for umami depth and ramen noodles for slurpy satisfaction. It’s the kind of soup that hits every flavor note: savory, spicy, sour, and just a touch of sweet.
Keys to Success
- Dissolve your miso completely: Whisk it in once the broth is hot so you don’t get clumps.
- Balance your flavors: Taste as you go. Add a splash more vinegar if it needs brightness or more soy sauce if it needs salt.
- Layer your aromatics: Start with sautéed onions and garlic to create a flavor base that makes it taste like it simmered for hours.
The best part of this dish is how simple and easy it is to whip up when you’re in a rush. It takes just under 15 minutes to make so it’s a personal favorite of mine. But, there a few things to keep in mind to get the perfect result.
QUICK TIP: Make sure not to overcook your ramen noodles! Pay close attention to the cooking instructions on your individual packet of ramen noodles to ensure you don’t overcook. The ramen noodles I typically use takes 2-3 minutes to cook so I pop my noodles in just 2-3 minutes before the broth is finished cooking and then let the ramen cook in the broth itself.
Adjustments to Taste:
This is a spicy recipe but feel free to adjust the measurements to your personal taste. This sort of goes without saying in cooking generally, but I feel the need to point this out in spicy dishes in particular since I know a lot of people have lower spice tolerances.
So start off with just a little sriracha and taste test before adding more. If it’s not spicy enough than you keep adding more in small intervals until it’s to your liking.
Remember, you can always add more of something but you can’t take away! So it’s important to adjust ingredients slowly and with patience to get the right balance of flavors.
Key Ingredients
Here’s what makes this soup sing:
- Yellow Onions & Garlic: The flavor foundation. Sautéing these first brings warmth and depth to the broth.
- White Miso Paste: Adds rich umami and body to the soup. It’s a fermented soybean paste that makes this vegetarian version feel hearty and satisfying.
- Vegetable Broth & Water: The base of the soup. Use a good-quality broth for the best flavor.
- Rice Vinegar: This brings the “sour.” It cuts through the richness and balances the spice.
- Soy Sauce: For salt and umami. You can use tamari or coconut aminos if you’re gluten-free.
- Sriracha: Our main source of heat and flavor. Adjust based on your spice tolerance!
- Ramen Noodles: Adds chewiness and makes it a full-on meal.
- Salt: Just enough to balance all the flavors.
- Cilantro & Green Onions: Optional, but highly encouraged. They add freshness and crunch.
Method
Start by sautéing your onions and garlic until softened and fragrant. Add in the miso, broth, water, vinegar, soy sauce, sriracha, and salt. Bring to a boil and let it simmer for about 10 minutes so everything melds. Then, drop in your ramen noodles and cook them directly in the soup. Garnish and go wild with toppings!
Topping Ideas
Toppings aren’t optional in my house—they’re the fun part. Try these:
- Crispy baked tofu
- Shredded carrots
- Fried shallots
- Chili oil drizzle
- Thinly sliced mushrooms
- Sesame seeds
- Crushed peanuts
- A soft-boiled egg (for non-veg folks)
I love adding lots of veggies to my soups to add extra flavor, texture, and crunch. Crispy cabbage, shredded carrots, and bean sprouts would all go well in this. I also love adding baked tofu for added protein and substance. Cilantro and green onions are also a must for garnish before serving!
PRO TIP: I bake my tofu at 350 degrees for 30 minutes after cutting the block of tofu into cubes. I spread apart the cubes evenly on top of parchment paper before I place the tofu into the oven.
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Hot and Soup Miso Soup
Ingredients
- 1 tbsp Canola Oil
- 1/2 c Yellow Onions (finely chopped)
- 2 tbsp Garlic (finely chopped)
- 1.5 tbsp White Miso Paste
- 1.5 c Vegetable Broth
- 2 c Water
- 2 tbsp Rice Vinegar
- 3 tbsp Soy Sauce
- 3 tbsp Sriracha
- Salt (to taste)
- 1 Packet of Ramen Noodles
- Cilantro (for garnish)
- Green Onions (cilantro)
Instructions
- Sautée your yellow onions until they're translucent
- Add in your chopped garlic and cook for about another minute
- Add in your miso paste, veggie broth, water, rice vinegar, soy sauce, sriracha, and salt.
- Bring soup to a boil and stir well until miso paste dissolves.
- Let simmer on medium heat for 10 minutes.
- A couple of minutes before the soup broth is done cooking, add in your ramen and let it cook in the soup.
- Garnish with cilantro and green onions. You can also add in any other toppings or veggies you like, such as baked tofu, crispy cabbage, or shredded carrots.
What did you think of this recipe?