Classic Hot and Sour Soup with Tofu and Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting bowl of hot and sour soup featuring soft tofu, shiitake mushrooms, and a perfect balance of tangy and spicy flavors. This chinese (vegetarian) ready in about 30 minutes pairs vegetable broth, cut into 1/2-inch cubes silken tofu, thinly sliced bamboo shoots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Chinese cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, bring 6 cups vegetable broth to a simmer over medium heat. Add 6 soaked and sliced dried shiitake mushrooms and 1/2 cup thinly sliced bamboo shoots; cook for 5 minutes.
  2. Step 2: Gently add 200g silken tofu cut into 1/2-inch cubes to the pot and simmer for another 3 minutes.
  3. Step 3: Stir in 3 tbsp white vinegar, 2 tbsp soy sauce, 1 tsp white pepper, and 1 tsp chili paste if using, adjusting to taste for hot and sour balance.
  4. Step 4: Mix 2 tbsp cornstarch with 1/4 cup water until smooth, then slowly pour into the soup while stirring continuously. Cook for 2 minutes until the soup thickens slightly.
  5. Step 5: Slowly drizzle 1 lightly beaten egg into the soup in a thin stream while stirring gently to create silky egg ribbons.
  6. Step 6: Remove from heat, stir in 1 tsp sesame oil, and garnish with 2 thinly sliced green onions. Serve hot for a warming appetizer or light meal.

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Frequently asked questions

How long does Classic Hot and Sour Soup with Tofu and Mushrooms take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Classic Hot and Sour Soup with Tofu and Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.

Can I substitute ingredients in Classic Hot and Sour Soup with Tofu and Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Classic Hot and Sour Soup with Tofu and Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Classic Hot and Sour Soup with Tofu and Mushrooms vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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