Hot and Sour Soup is a classic dish in Chinese cuisine, known for its perfect balance of spicy heat and tangy sourness. This version features mushrooms, tofu, and a flavorful broth that’s comforting, satisfying, and loaded with umami. Traditionally served as a starter in Chinese restaurants, this soup can easily be made at home for a healthy, warming, and aromatic meal.

The combination of earthy mushrooms, soft tofu, and vibrant seasonings creates a soup that’s complex in flavor yet simple to prepare. Whether served as a light lunch, dinner starter, or cozy treat on a chilly day, it’s a crowd-pleaser that warms both the body and the soul.

Why I Love This Recipe

I love this recipe because it’s light yet bold—the heat from white pepper and the tang from rice vinegar awaken the taste buds, while the mushrooms and tofu provide texture and substance.

It’s a guilt-free comfort dish that’s naturally gluten-free (if using tamari) and packed with protein, fiber, and nutrients.

Why It’s a Must-Try Dish

• Earthy and flavorful: Mushrooms and tofu absorb the savory broth beautifully.
• Perfect balance: Spicy and tangy notes create a harmonious flavor profile.
• Healthy and light: Low in calories but filling and nutritious.
• Versatile: Can be served as a starter, side, or main for a light meal.
• Family-friendly: Mild heat that can be adjusted to taste.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: ~180 kcal per serving
• Course: Soup / Starter
• Cuisine: Chinese / Asian

Ingredients

For the Soup:

• 4 cups vegetable broth or chicken broth
• 1 cup shiitake mushrooms, sliced (or button/cremini mushrooms)
• 1 cup firm tofu, cubed
• 1 small carrot, julienned (optional)
• 1/2 cup bamboo shoots, sliced (optional)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari (gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper (adjust to taste)
• 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry for thickening)
• 1 egg, lightly beaten (optional)
• 2 green onions, thinly sliced, for garnish
• Fresh cilantro or chili oil, for garnish (optional)

Cooking Directions

Step 1: Prepare the Broth

1. In a large pot, bring vegetable or chicken broth to a gentle boil over medium heat.
2. Add garlic, ginger, and sliced mushrooms; simmer for 5–7 minutes until mushrooms are tender.

Step 2: Add Tofu and Seasonings

1. Add cubed tofu, soy sauce, rice vinegar, sesame oil, and white pepper.
2. Stir gently to combine and let simmer for 2–3 minutes.

Step 3: Thicken the Soup

1. Slowly pour in the cornstarch slurry while stirring to avoid lumps.
2. Cook for 2–3 minutes until the soup thickens slightly.

Step 4: Add Egg (Optional)

1. Slowly drizzle the beaten egg into the simmering soup while stirring gently to create silky egg ribbons.

Step 5: Serve

1. Ladle the soup into bowls.
2. Garnish with sliced green onions, fresh cilantro, or a drizzle of chili oil if desired.
3. Serve hot with steamed rice or as an appetizer.

Step-by-Step Preparation Method (Summary)

1. Simmer broth with garlic, ginger, and mushrooms until tender.
2. Add tofu and seasonings; simmer briefly.
3. Thicken soup with cornstarch slurry.
4. Optionally, add beaten egg in a slow drizzle for silky ribbons.
5. Serve hot with garnishes.

How to Serve

• Serve hot in small bowls as an appetizer or larger bowls for a light meal.
• Garnish with green onions, cilantro, or chili oil.
• Pair with steamed rice, dumplings, or spring rolls for a full meal.

Recipe Tips

• Use firm tofu to prevent crumbling.
• Adjust white pepper and chili oil according to your heat preference.
• Mushrooms can be varied—shiitake, cremini, or a mix for depth of flavor.
• Stir gently after adding tofu to maintain its shape.
• Cornstarch slurry helps achieve the characteristic slightly thick consistency without making it gloopy.

Variations

1. Vegetarian/Vegan: Skip the egg and use vegetable broth; tamari for gluten-free option.
2. Spicy Version: Add sliced fresh chilies, chili garlic sauce, or Sriracha.
3. Seafood Twist: Add cooked shrimp or crab meat for a different protein option.
4. Extra Vegetables: Include bell peppers, snow peas, or bok choy.
5. Miso Variation: Add 1–2 tablespoons of miso paste for a deeper umami flavor.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Not recommended due to the tofu’s texture, which may become grainy.
• Reheating: Warm gently on the stove; stir gently to recombine.

Special Equipment Needed

• Large soup pot
• Wooden spoon or spatula
• Whisk or fork (for egg, if using)
• Ladle

FAQ

Q: Can I make this soup ahead of time?
A: Yes, but add tofu and egg just before serving for best texture.

Q: Can I use different mushrooms?
A: Yes, shiitake, cremini, button, or a mix work beautifully.

Q: How can I make it spicier?
A: Add chili garlic sauce, Sriracha, or fresh sliced chilies to taste.

Q: Can I make this soup gluten-free?
A: Yes, use tamari instead of soy sauce.

Q: Can I omit the egg?
A: Yes, it’s optional; the soup will still be rich and flavorful.

Conclusion

Hot and Sour Soup with Mushrooms and Tofu is a comforting, flavorful, and nourishing dish that’s easy to prepare at home. With its perfect balance of heat, tang, and umami, it’s a versatile soup suitable as a starter, light meal, or cozy treat on chilly days. Silky tofu, tender mushrooms, and a rich, aromatic broth make this soup a healthy and satisfying choice for any occasion.