Sichuan-Style Hot and Sour Soup

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A bold and warming soup with a spicy, tangy broth filled with tofu, mushrooms, and bamboo shoots, perfect for chilly days. This Chinese-inspired soup recipe, ready in about 30 minutes, pairs vegetable broth, firm tofu, cut into 1/2-inch cubes, bamboo shoots, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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

• 6 cups vegetable broth
• 8 oz firm tofu, cut into 1/2-inch cubes
• 1/2 cup dried shiitake mushrooms, soaked and sliced
• 1/2 cup bamboo shoots, sliced thin
• 1/4 cup rice vinegar
• 3 tbsp soy sauce
• 1 tbsp chili garlic sauce
• 1 tsp white pepper
• 2 tbsp cornstarch
• 3 tbsp water (for slurry)
• 1 tsp sesame oil
• 1 large egg, beaten
• 2 stalks green onions, chopped

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Instructions

1. Step 1: In a large pot, bring 6 cups vegetable broth to a simmer over medium heat. Add 8 oz firm tofu cubes, 1/2 cup soaked and sliced shiitake mushrooms, and 1/2 cup sliced bamboo shoots. Simmer gently for 5 minutes.
2. Step 2: Stir in 1/4 cup rice vinegar, 3 tbsp soy sauce, 1 tbsp chili garlic sauce, and 1 tsp white pepper. Adjust heat to low.
3. Step 3: In a small bowl, whisk together 2 tbsp cornstarch and 3 tbsp water to form a slurry. Slowly pour the slurry into the soup while stirring to thicken the broth. Cook for 2 minutes until the soup slightly thickens.
4. Step 4: Slowly drizzle 1 beaten large egg into the soup in a steady stream while stirring gently to create egg ribbons.
5. Step 5: Remove from heat and stir in 1 tsp sesame oil. Ladle soup into bowls and garnish with 2 chopped green onions before serving.