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 asian-inspired soups 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan Hot and Sour Soup with Tofu and Mushrooms take to make?
Total time is about 30 minutes (15 min prep + 15 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 Sichuan 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 chicken broth from drying out.
Can I substitute ingredients in Sichuan 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 Sichuan Hot and Sour Soup with Tofu and Mushrooms for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Sichuan Hot and Sour Soup with Tofu and Mushrooms?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is the real deal—spicy, tangy, and the tofu melted in my mouth. Made it for guests and got requests for the recipe immediately.
- ★★★★☆
Perfect balance of hot and sour, though it took 20 minutes longer than the recipe said. My family loved it for a quick weeknight meal.
- ★★★★☆
The mushrooms added such a rich depth! Served it with rice for a comforting dinner that everyone enjoyed.
