Go Back

Hot and Sour Soup with Mushrooms and Tofu

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soups
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1: Prepare the Broth : In a large pot, bring vegetable or chicken broth to a gentle boil over medium heat. Add garlic, ginger, and sliced mushrooms; simmer for 5–7 minutes until mushrooms are tender.
  • Step 2: Add Tofu and Seasonings : Add cubed tofu, soy sauce, rice vinegar, sesame oil, and white pepper. Stir gently to combine and let simmer for 2–3 minutes.
  • Step 3: Thicken the Soup : Slowly pour in the cornstarch slurry while stirring to avoid lumps. Cook for 2–3 minutes until the soup thickens slightly.
  • Step 4: Add Egg (Optional) : Slowly drizzle the beaten egg into the simmering soup while stirring gently to create silky egg ribbons.
  • Step 5: Serve : Ladle the soup into bowls. Garnish with sliced green onions, fresh cilantro, or a drizzle of chili oil if desired. Serve hot with steamed rice or as an appetizer.