Sichuan Hot and Sour Soup with Tofu and Mushrooms
A vibrant, tangy broth with numbing Sichuan pepper notes, featuring soft tofu and mushrooms for a comforting yet complex bowl of authentic flavor. This Chinese-inspired soup recipe, ready in about 30 minutes, pairs chicken broth, tofu, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 2, 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
- 4 cups chicken broth
- 8 oz tofu
- 3 oz shiitake mushrooms
- 1 oz wood ear mushrooms
- 1/4 tsp dried chili peppers
- 2 cloves garlic
- 1 tbsp ginger
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
- 2 tbsp green onions
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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: Bring 4 cups chicken broth to a simmer in a pot over medium heat.
- Step 2: Add 8 oz tofu cubes, 3 oz sliced shiitake mushrooms, and 1 oz sliced wood ear mushrooms; simmer for 5 minutes.
- Step 3: Add 1/4 tsp crushed dried chili peppers, 2 minced garlic cloves, and 1 tbsp minced ginger; simmer for 2 minutes.
- Step 4: Stir in 2 tbsp rice vinegar, 1 tbsp soy sauce, and 1/2 tsp sugar; mix 1 tsp cornstarch with 2 tbsp water and stir into soup until thickened (about 1 minute).
- Step 5: Stir in 1 tsp sesame oil and 2 tbsp green onions, then serve hot.
