Szechuan Hot and Sour Soup with Tofu and Mushrooms
A warming bowl of hot and sour soup rich with silky tofu, earthy mushrooms, and a spicy tang that tingles the tongue. This Chinese-inspired soup recipe (vegetarian), ready in about 25 minutes, pairs vegetable broth, firm tofu, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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, cut into 1/2-inch cubes firm tofu
- 1 cup, sliced shiitake mushrooms
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tbsp, minced ginger
- 3, minced garlic cloves
- 2 tbsp cornstarch
- 1/4 cup water
- 1, lightly beaten egg
- 2, thinly sliced scallions
- 1/2 tsp white pepper
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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 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 2 minutes until fragrant.
- Step 2: Stir in 1 cup sliced shiitake mushrooms and 8 oz cubed firm tofu, simmering gently for 5 minutes until mushrooms soften.
- Step 3: Mix 2 tbsp cornstarch with 1/4 cup water to form a slurry, then slowly stir it into the soup to thicken, cooking for 2 minutes.
- Step 4: Add 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp chili garlic sauce, and 1/2 tsp white pepper; stir well.
- Step 5: Slowly pour in 1 lightly beaten egg in a steady stream while stirring the soup gently to create silky egg ribbons.
- Step 6: Remove from heat, garnish with 2 thinly sliced scallions, and serve hot.
Frequently asked questions
How long does Szechuan Hot and Sour Soup with Tofu and Mushrooms 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 Szechuan 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 vegetable broth from drying out.
Can I substitute ingredients in Szechuan 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 Szechuan Hot and Sour Soup with Tofu and Mushrooms 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.
Is Szechuan Hot and Sour Soup with Tofu and Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
