Classic Hot and Sour Soup with Tofu and Mushrooms
A comforting bowl of hot and sour soup featuring soft tofu, shiitake mushrooms, and a perfect balance of tangy and spicy flavors. This chinese-inspired 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.
Ingredients
- 6 cups vegetable broth
- 6 pieces, soaked and sliced dried shiitake mushrooms
- 200g, cut into 1/2-inch cubes silken tofu
- 1/2 cup, thinly sliced bamboo shoots
- 3 tbsp white vinegar
- 2 tbsp soy sauce
- 1 tsp white pepper
- 2 tbsp cornstarch
- 1/4 cup water
- 1, lightly beaten egg
- 1 tsp sesame oil
- 2, sliced thinly green onions
- 1 tsp (optional) chili paste
Instructions
- 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.
- Step 2: Gently add 200g silken tofu cut into 1/2-inch cubes to the pot and simmer for another 3 minutes.
- 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.
- 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.
- Step 5: Slowly drizzle 1 lightly beaten egg into the soup in a thin stream while stirring gently to create silky egg ribbons.
- 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.
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.
What others are saying
- ★★★★★
Loved every spoonful! The soup was spicy and tangy without being overwhelming. My husband and kids couldn't get enough.
- ★★★★★
Classic Chinese comfort food at its best. The recipe is easy to follow and the flavors are authentic. Will make this again and again!
- ★★★★★
This soup was absolutely perfect! The hot and sour balance was spot on, and the tofu and mushrooms added such great texture. Made for my family and they loved it!
