Tofu and Mushroom Hot and Sour Soup
A comforting, aromatic broth with silken tofu, earthy mushrooms, and a tangy-spicy kick from rice vinegar and Sichuan peppercorns. This asian-inspired soups ready in about 35 minutes pairs firm tofu, mushrooms, dried wood ear 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
- 10 oz firm tofu
- 1 cup mushrooms
- 1/2 cup dried wood ear mushrooms
- 4 cups chicken broth
- 2 tbsp soy sauce
- 3 tbsp rice vinegar
- 1/2 tsp white pepper
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp ginger
- 2 tbsp green onions
- 1 tsp sesame oil
Instructions
- Step 1: Bring the 4 cups chicken broth to a simmer in a pot over medium heat.
- Step 2: Add the 10 oz cubed tofu, 1 cup sliced mushrooms, and 1/2 cup rehydrated wood ear mushrooms to the broth. Simmer for 5 minutes.
- Step 3: Stir in the 2 tbsp soy sauce, 3 tbsp rice vinegar, 1/2 tsp white pepper, and 1 tsp minced ginger. Cook for 2 minutes.
- Step 4: Mix the 1 tsp cornstarch with 2 tbsp water to form a slurry, then stir it into the soup. Cook for 1 minute until the soup thickens.
- Step 5: Remove from heat, stir in 1 tsp sesame oil and 2 tbsp sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu and Mushroom Hot and Sour Soup take to make?
Total time is about 35 minutes (15 min prep + 20 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 Tofu and Mushroom 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 firm tofu from drying out.
Can I substitute ingredients in Tofu and Mushroom 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 Tofu and Mushroom 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 Tofu and Mushroom Hot and Sour Soup?
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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
