Sichuan-Style Hot and Sour Soup with Tofu
A warming bowl of hot and sour soup featuring silky tofu and bold Sichuan spices that awaken the palate with a perfect balance of heat and tang. This chinese-inspired soups ready in about 25 minutes pairs vegetable broth, firm tofu, cut into 1/2-inch cubes, shiitake mushrooms, sliced 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
- 4 cups vegetable broth
- 200 g firm tofu, cut into 1/2-inch cubes
- 1 cup shiitake mushrooms, sliced
- 1/2 cup bamboo shoots, julienned
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 2 tbsp cornstarch
- 3 tbsp water
- 1 tsp sesame oil
- 2 tbsp green onions, thinly sliced
- 1/2 tsp white pepper
- 1 large egg, beaten
Instructions
- Step 1: In a large pot, bring 4 cups of vegetable broth to a boil over medium-high heat.
- Step 2: Add 1 cup sliced shiitake mushrooms, 1/2 cup julienned bamboo shoots, and 200 g firm tofu cut into 1/2-inch cubes. Simmer for 5 minutes until the mushrooms soften.
- Step 3: Stir in 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp chili garlic sauce, and 1/2 tsp white pepper, allowing the soup to develop a balanced hot and sour flavor.
- Step 4: Mix 2 tbsp cornstarch with 3 tbsp water until smooth, then slowly pour into the soup while stirring, cooking until the broth thickens slightly, about 2 minutes.
- Step 5: Slowly drizzle in 1 beaten large egg in a thin stream while stirring gently to create silky ribbons.
- Step 6: Remove from heat, stir in 1 tsp sesame oil, and garnish with 2 tbsp thinly sliced green onions before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sichuan-Style Hot and Sour Soup with Tofu take to make?
Total time is about 25 minutes (10 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 with Tofu?
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 with Tofu?
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 with Tofu 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 with Tofu?
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.
