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Flavorful Hot and Sour Soup Recipe Easy Tangy Spice with Silky Tofu

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A quick and easy hot and sour soup featuring a perfect balance of tangy spice and silky tofu, enriched with shiitake mushrooms and bamboo shoots for authentic flavor.

Ingredients

Scale
  • 4 cups (950 ml) chicken or vegetable stock (homemade or low sodium store-bought works best)
  • 3 tablespoons soy sauce (recommend Kikkoman)
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili paste or chili garlic sauce (adjust to heat preference)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • 200 grams (7 oz) silken or soft tofu, cut into bite-sized cubes
  • 1 cup (100 grams) fresh shiitake mushrooms, thinly sliced
  • ½ cup (60 grams) bamboo shoots, julienned (canned, rinsed)
  • 2 green onions, thinly sliced
  • 1 large egg, lightly beaten (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • White pepper, freshly ground (to taste)
  • Fresh cilantro or parsley (optional garnish)

Instructions

  1. Prepare the ingredients: slice shiitake mushrooms, cut tofu into bite-sized cubes, julienne bamboo shoots, slice green onions, beat egg lightly, and prepare cornstarch slurry.
  2. In a large soup pot, combine chicken or vegetable stock, soy sauce, rice vinegar, chili paste, sesame oil, and sugar. Bring to a gentle boil over medium-high heat, stirring occasionally.
  3. Lower heat to medium and add sliced shiitake mushrooms and bamboo shoots. Simmer gently until mushrooms are tender, about 4-5 minutes.
  4. Gently add tofu cubes. Stir the cornstarch slurry and slowly pour into the soup, stirring gently to thicken the broth slightly.
  5. Optional: Slowly drizzle beaten egg into the simmering soup while stirring gently in one direction to create delicate ribbons.
  6. Add freshly ground white pepper, adjust soy sauce or vinegar to taste, stir in sliced green onions, and remove from heat.
  7. Serve immediately, garnished with fresh cilantro if desired.

Notes

Use fresh shiitake mushrooms and silken tofu for best texture. Adjust chili paste and vinegar gradually to balance heat and tang. For vegan version, use vegetable stock and omit egg. To keep tofu intact, simmer gently and add egg slowly to create ribbons. Leftovers taste better the next day; reheat gently on stove.

Nutrition

Keywords: hot and sour soup, tofu soup, easy soup recipe, tangy soup, spicy soup, Chinese soup, vegetarian soup, vegan soup option

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