Hot and Sour Tofu Soup

Dive into the bold, tangy, and comforting flavors of Hot and Sour Tofu Soup, a classic Asian-inspired dish that's both satisfying and easy to make at home. This hearty soup features cubes of tender firm tofu, earthy mushrooms, and crunchy bamboo shoots simmered in a flavorful vegetable broth infused with zesty soy sauce, white vinegar, and spicy chili paste. A touch of grated ginger and garlic adds warmth, while a cornstarch slurry thickens the soup to velvety perfection. Optional silky egg ribbons lend extra texture, and crisp green onions provide a fresh, aromatic garnish. Ready in just 35 minutes, this vegetarian-friendly recipe is ideal for cozy dinners or as a starter to an elegant meal. Perfectly balanced between spicy and tangy, Hot and Sour Tofu Soup is a must-try for anyone craving authentic Asian comfort food.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 200 grams Button mushrooms or shiitake mushrooms
• 6 cups Vegetable broth
• 4 tablespoons Soy sauce
• 3 tablespoons White vinegar
• 2 tablespoons Chili paste (such as sambal oelek)
• 2 tablespoons Cornstarch
• 3 tablespoons Water (for cornstarch slurry)
• 1 teaspoon Sesame oil
• 1 tablespoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 medium Carrot, julienned
• 100 grams Bamboo shoots, julienned
• 1 large Egg (optional, beaten)
• 2 stalks Green onions, thinly sliced
• 0.5 teaspoon White pepper
• 0.5 teaspoon Salt

Directions

Step 1

Cut the tofu into 1/2-inch cubes and set aside.

Step 2

Wash and thinly slice the mushrooms. Julienne the carrot and bamboo shoots, if not pre-sliced.

Step 3

In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, stirring until fragrant, about 1 minute.

Step 4

Add the sliced mushrooms, julienned carrots, and bamboo shoots. Sauté for 2-3 minutes until the vegetables are slightly tender.

Step 5

Pour in the vegetable broth and bring it to a gentle boil.

Step 6

Stir in the soy sauce, white vinegar, and chili paste. Allow the flavors to combine for 2-3 minutes.

Step 7

In a small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. Gradually stir the slurry into the soup, simmering until the soup thickens slightly.

Step 8

Gently add the tofu cubes to the soup, stirring carefully so they don't break apart.

Step 9

If using, slowly drizzle the beaten egg into the soup while stirring gently to create silky ribbons.

Step 10

Season with white pepper and salt to taste.

Step 11

Ladle the hot soup into bowls and garnish with sliced green onions. Serve immediately for the best flavor.

Nutrition Facts

Serving size	2476.2 grams (2476.2g)

Amount per serving	% Daily Value*
Calories	1305

Total Fat 52.40g	67%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 10.20g
Cholesterol 185mg	62%
Sodium 7446mg	324%
Total Carbohydrate 142.60g	52%
Dietary Fiber 30.50g	109%
Total Sugars 39.20g
Protein 90.70g	181%

Vitamin D 54IU	270%
Calcium 952mg	73%
Iron 17mg	96%
Potassium 5011mg	107%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 25.8%

Carbs: 40.6%