Chinese vegan soups are a true celebration of balance, warmth, and nourishment.
Packed with fresh vegetables, tofu, mushrooms, and fragrant herbs, these soups capture the heart of Chinese home cooking — comforting, flavorful, and deeply satisfying.
In this collection of 15 Chinese vegan soup recipes, you’ll find everything from clear, soothing broths to hearty noodle bowls bursting with umami richness.
Each recipe reflects centuries of culinary wisdom, blending simplicity with depth.
Whether you’re vegan or just craving wholesome comfort, these soups will warm your body and soul.
15 Flavorful Chinese Vegan Soups for Every Season
From light vegetable broths to rich, aromatic hot pots, Chinese vegan soups showcase the beauty of plant-based cooking.
Each of these 15 recipes invites you to explore unique textures, authentic flavors, and the gentle healing essence of traditional Chinese cuisine.
They’re perfect for cozy nights, mindful eating, or anytime you crave something nourishing and soul-soothing.
Enjoy the balance of taste, texture, and health in every bowl — because vegan food can be as comforting, flavorful, and satisfying as any classic dish.
Chinese Hot and Sour Vegetable Soup
This comforting vegan version of the classic Chinese hot and sour soup is bursting with bold flavors and nourishing vegetables.
The blend of mushrooms, bamboo shoots, tofu, and vinegar creates a delightful tang.
While the chili oil provides a spicy kick.
Perfect for chilly evenings, this soup offers a harmonious balance of savory, sour, and spicy notes.
Ingredients:
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 4 cups vegetable broth
- 1 cup sliced shiitake or button mushrooms
- ½ cup bamboo shoots, thinly sliced
- ½ cup firm tofu, cubed
- 2 tablespoons cornstarch mixed with ¼ cup water
- 1 teaspoon ground white pepper
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 2 tablespoons chopped green onions
- Salt to taste
Instructions:
- Heat sesame oil in a pot over medium heat.
- Add garlic and ginger, and sauté until fragrant.
- Stir in mushrooms and bamboo shoots. Cook for 3 to 4 minutes until slightly softened.
- Pour in vegetable broth and soy sauce. Bring to a gentle boil.
- Add tofu cubes and simmer for another 5 minutes.
- Stir in rice vinegar, chili oil, and white pepper. Mix well to infuse the flavors.
- Slowly pour in the cornstarch slurry while stirring continuously until the soup thickens slightly.
- Adjust salt and spice level to taste.
- Garnish with green onions and an extra drizzle of sesame oil before serving hot.
This Chinese Hot and Sour Vegetable Soup is a delightful fusion of spice and tang that instantly awakens the senses.
Each spoonful delivers warmth and depth, perfect for reviving your appetite.
Serve it as a starter or a light meal to enjoy an authentic Chinese dining experience without any animal products.
Chinese Tofu and Seaweed Soup
This gentle and nutritious vegan soup offers a soothing blend of silky tofu, seaweed, and light seasonings.
Each sip delivers oceanic depth balanced with a touch of soy and ginger warmth.
It’s a simple yet deeply satisfying dish that rejuvenates the body and calms the mind.
Perfect for a wholesome weeknight dinner.
Ingredients:
- 1 tablespoon sesame oil
- 4 cups vegetable broth
- 1 cup soft tofu, cubed
- 2 tablespoons dried wakame seaweed
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 2 tablespoons chopped scallions
- Salt to taste
- A pinch of white pepper
Instructions:
- Soak dried seaweed in warm water for 10 minutes, then drain and set aside.
- Heat sesame oil in a pot over medium heat.
- Add minced garlic and grated ginger, sautéing until aromatic.
- Pour in vegetable broth and bring to a gentle simmer.
- Add soy sauce and stir to combine.
- Gently add tofu cubes and simmer for 5 minutes to absorb flavors.
- Stir in the softened seaweed and continue cooking for 3 more minutes.
- Season with salt and white pepper as desired.
- Garnish with fresh scallions before serving.
This light and earthy Tofu and Seaweed Soup provides nourishment with every spoonful.
It’s rich in minerals, protein, and umami essence.
Ideal for detoxifying meals or pairing with steamed vegetables and rice for a perfectly balanced vegan feast.
Chinese Cabbage and Mushroom Soup
This warming vegan soup combines the tender sweetness of Chinese cabbage with the deep savoriness of mushrooms.
The delicate broth absorbs both earthy and fresh flavors beautifully.
Perfect for winter evenings or light lunches, it provides comfort and nourishment in every bowl.
A healthy classic inspired by traditional Chinese home cooking.
Ingredients:
- 1 tablespoon vegetable oil
- 1 small head napa cabbage, chopped
- 1 cup shiitake or oyster mushrooms, sliced
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions:
- Heat vegetable oil in a large pot over medium heat.
- Add garlic and ginger, sautéing until fragrant.
- Add mushrooms and cook for about 5 minutes until they begin to soften.
- Stir in chopped cabbage and toss until slightly wilted.
- Pour in vegetable broth and soy sauce. Bring to a gentle simmer.
- Cook for 10 minutes until all vegetables are tender.
- Drizzle with sesame oil and adjust seasoning with salt and pepper.
- Garnish with green onions before serving warm.
This Cabbage and Mushroom Soup delivers comfort with clean, earthy tones.
Its mild taste and satisfying texture make it a wonderful addition to any meal.
A simple, heartwarming soup that nourishes the soul and pleases every palate.
Chinese Corn and Vegetable Soup
This colorful vegan soup captures the sweet flavor of corn combined with mixed vegetables and gentle Chinese seasonings.
Each spoonful feels bright, hearty, and full of texture.
A perfect choice for lunch or dinner, it’s both delicious and nutritious, offering natural sweetness and balance.
It’s a cheerful, crowd-pleasing favorite for all ages.
Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 cup sweet corn kernels
- ½ cup carrots, diced
- ½ cup green peas
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 2 tablespoons cornstarch mixed with ¼ cup water
- Salt and pepper to taste
- 2 tablespoons chopped scallions
Instructions:
- Heat vegetable oil in a pot over medium heat.
- Add onions and sauté until translucent.
- Stir in carrots and peas, cooking for 3 to 4 minutes.
- Add corn kernels and continue stirring for another 2 minutes.
- Pour in vegetable broth and soy sauce. Bring to a simmer.
- Add grated ginger and cook for 5 minutes until vegetables soften.
- Stir in cornstarch slurry and cook until the soup thickens slightly.
- Adjust seasoning with salt and pepper.
- Garnish with chopped scallions before serving.
This Corn and Vegetable Soup is both creamy and refreshing, highlighting natural sweetness without dairy.
It’s vibrant, filling, and packed with nutrients.
Perfect for serving with fried rice or dumplings for a balanced vegan meal.
Chinese Spinach and Tofu Soup
This refreshing vegan soup blends tender spinach with soft tofu in a light, fragrant broth.
It’s a delicate and wholesome dish that emphasizes the natural goodness of greens.
The subtle flavor of garlic and soy complements the tofu beautifully.
Ideal for clean eating or a gentle, warming dinner option.
Ingredients:
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups fresh spinach leaves
- 1 cup firm tofu, cubed
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- Salt and white pepper to taste
- 1 teaspoon sesame seeds for garnish
Instructions:
- Heat sesame oil in a pot over medium heat.
- Add minced garlic and grated ginger, cooking until fragrant.
- Pour in vegetable broth and bring to a simmer.
- Add soy sauce and stir gently.
- Add tofu cubes and simmer for 5 minutes.
- Add spinach leaves and cook just until wilted.
- Adjust salt and white pepper to taste.
- Garnish with sesame seeds before serving hot.
This Spinach and Tofu Soup is incredibly light yet satisfying.
Each bite brings the freshness of greens and the creaminess of tofu.
It’s a pure, nourishing meal that feels both grounding and refreshing.
Chinese Carrot and Ginger Soup
This vibrant vegan soup combines the sweetness of carrots with the warmth of fresh ginger.
It’s silky, flavorful, and comforting, embodying the simplicity of Chinese-style soups.
The rich golden color and smooth texture make it both visually pleasing and deeply nourishing.
Perfect for boosting energy and supporting digestion.
Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 4 cups carrots, sliced
- 1 teaspoon grated fresh ginger
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- ½ teaspoon white pepper
- Salt to taste
- 1 teaspoon sesame oil
- 2 tablespoons chopped scallions
Instructions:
- Heat vegetable oil in a large pot over medium heat.
- Add onion and sauté until soft.
- Add carrots and grated ginger, cooking for 5 minutes.
- Pour in vegetable broth and soy sauce. Bring to a boil.
- Reduce heat and simmer until carrots are tender, about 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Return to the pot, add sesame oil, white pepper, and salt.
- Stir well and heat gently before serving.
This Carrot and Ginger Soup is naturally creamy and bursting with flavor.
It soothes the stomach while invigorating your senses.
A comforting and elegant vegan dish perfect for any season.
Chinese Bok Choy and Noodle Soup
This light and satisfying vegan soup is a comforting blend of tender bok choy, soft noodles, and a flavorful broth infused with garlic, ginger, and soy sauce.
Each bite brings warmth and freshness, creating a perfect balance of taste and nutrition.
It’s an ideal one-bowl meal for cozy nights or simple, nourishing lunches.
Ingredients:
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 cups baby bok choy, chopped
- 1 cup cooked rice noodles or wheat noodles
- ½ cup sliced mushrooms
- Salt and white pepper to taste
- 1 tablespoon chopped green onions
Instructions:
- Heat sesame oil in a large pot over medium heat.
- Add minced garlic and grated ginger, sautéing until fragrant.
- Stir in mushrooms and cook for 3 to 4 minutes.
- Pour in vegetable broth, soy sauce, and rice vinegar. Bring to a simmer.
- Add bok choy and cook for about 5 minutes until tender.
- Gently add cooked noodles and mix well.
- Season with salt and white pepper to taste.
- Garnish with chopped green onions before serving.
This Bok Choy and Noodle Soup is a beautiful harmony of textures and flavors.
It’s light, fragrant, and deeply satisfying without being heavy.
A perfect vegan comfort dish that nourishes your body and lifts your spirits with every spoonful.
