Hot and Sour Tofu Soup
A zesty broth with tender tofu, mushrooms, and a tangy kick of vinegar and chili oil. This Chinese-inspired one-pot recipe (vegetarian), ready in about 35 minutes, pairs tofu, shiitake mushrooms, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.
Ingredients
- 1 block (14 oz/400 g), cubed tofu
- 4 oz (113 g), sliced shiitake mushrooms
- 1/2 cup (60 g), diced eggplant
- 2 stalks, sliced green onion
- 1 tbsp (15 ml) chili oil
- 1 tbsp (15 ml) rice vinegar
- 2 tbsp (30 ml) soy sauce
- 4 cups (960 ml) water
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large pot, bring 4 cups water to a boil. Add 1 block tofu, 4 oz shiitake mushrooms, and 1/2 cup eggplant. Simmer for 15 minutes until vegetables are tender.
- Step 2: Stir in 1 tbsp chili oil, 1 tbsp rice vinegar, and 2 tbsp soy sauce. Cook for 5 minutes until flavors meld. Garnish with 2 stalks green onion and serve hot.
