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.
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Recipe Information
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
Instructions
Cut the tofu into 1/2-inch cubes and set aside.
Wash and thinly slice the mushrooms. Julienne the carrot and bamboo shoots, if not pre-sliced.
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, stirring until fragrant, about 1 minute.
Add the sliced mushrooms, julienned carrots, and bamboo shoots. Sauté for 2-3 minutes until the vegetables are slightly tender.
Pour in the vegetable broth and bring it to a gentle boil.
Stir in the soy sauce, white vinegar, and chili paste. Allow the flavors to combine for 2-3 minutes.
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.
Gently add the tofu cubes to the soup, stirring carefully so they don't break apart.
If using, slowly drizzle the beaten egg into the soup while stirring gently to create silky ribbons.
Season with white pepper and salt to taste.
Ladle the hot soup into bowls and garnish with sliced green onions. Serve immediately for the best flavor.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1806 mg | 79% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 768 mg | 59% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1346 mg | 29% | |
*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.
