Sichuan-Style Hot and Sour Soup
A bold and warming soup with a spicy, tangy broth filled with tofu, mushrooms, and bamboo shoots, perfect for chilly days. This chinese-inspired soups 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Slowly drizzle 1 beaten large egg into the soup in a steady stream while stirring gently to create egg ribbons.
- 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.
Frequently asked questions
How long does Sichuan-Style Hot and Sour Soup 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-Style Hot and Sour Soup?
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 Sichuan-Style Hot and Sour Soup?
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-Style Hot and Sour Soup 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.
What goes well with Sichuan-Style Hot and Sour Soup?
Chinese 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.
