This Hot and Sour Soup with Tofu and Mushrooms brings together bold, tangy flavors and a comforting broth loaded with texture. With silky egg ribbons, earthy shiitake mushrooms, and soft tofu cubes, it’s a cozy bowl perfect for chilly evenings or anytime you’re craving something savory and satisfying. Each sip delivers a balance of heat and acidity, while the diverse textures—from tender mushrooms to creamy tofu—make this soup deeply comforting yet refreshingly light.
Ingredient Breakdown
At the heart of this soup is a vibrant blend of pantry staples and fresh elements that work in harmony to create layers of flavor. Dried shiitake mushrooms bring a deep, woodsy umami that comes alive after rehydration, adding both richness and chew. Chicken broth forms the savory base, absorbing all the other flavors while providing a full-bodied warmth.
Seasoned rice vinegar and soy sauce infuse the broth with a bright, tangy depth and salty complexity. The distinct sharpness of white pepper cuts through the richness, while a dash of sesame oil adds an aromatic, nutty finish. Crisp bamboo shoots, shredded carrots, and slivers of red bell pepper offer crunch and sweetness, balancing the soup’s acidic notes.
Cubed tofu delivers a creamy bite that absorbs flavor beautifully without falling apart. Cornstarch, stirred into a smooth slurry, thickens the broth to a glossy, velvety texture. Finally, the eggs—poured in slowly—form delicate ribbons that bring a silk-like mouthfeel, binding all the textures together into one harmonious bowl.
Step-by-Step Preparation Guide
To prepare the soup, start by soaking the dried shiitake mushrooms in hot water until fully softened. This step is essential for reviving their flavor and texture. Once rehydrated, slice them thinly so they integrate seamlessly into the broth.
Whisk together the hot and sour seasoning base using soy sauce, rice vinegar, white pepper, and sesame oil. This concentrated mixture will deliver the tang and warmth that give the soup its signature personality. Separately, mix the cornstarch and water to create a lump-free slurry, which will be used at the end for thickening.
Heat vegetable oil in a saucepan and sauté minced ginger, green onions, and the prepared mushrooms. This early step is where the aromatics bloom, laying the foundation of flavor. Once fragrant, pour in the chicken broth and simmer for several minutes to allow the base to develop.
Add the vegetables, tofu cubes, and the prepared seasoning. Let them simmer gently so that the tofu soaks up the flavor and the vegetables soften just enough without losing texture. Raise the heat and slowly stir in the beaten eggs while swirling the soup to create beautiful, lace-like ribbons.
Re-stir the cornstarch slurry and add it gradually while stirring. In just a minute or two, the broth transforms into a luxuriously smooth, thickened soup ready to serve.
Recipe Tips
How to create perfect egg ribbons every time:
Pour the beaten eggs in a slow stream while stirring the soup in one direction. A gentle whirl of the broth helps form clean, silky strands.
Why rehydrating mushrooms properly makes a difference:
Fully soaking shiitake mushrooms restores their chewy texture and allows their savory flavor to infuse the broth deeply.
Getting the right balance of sour, salty, and spicy flavors:
Taste the soup before adding eggs or thickening. Adjust soy sauce, vinegar, or pepper as needed to fine-tune the profile.
When to add tofu to prevent crumbling:
Always add tofu after the broth has simmered and just before finishing. Stir gently to keep the cubes intact.
Using cornstarch slurry for a smooth, lump-free finish:
Ensure the slurry is fully mixed right before adding it to the hot soup. Pour slowly and stir constantly for even thickening.
What to Serve With This Recipe
Serve this soup with a side of steamed jasmine rice or sticky rice to make it a more filling meal. The subtle flavor of rice balances the strong, spicy-sour notes of the broth. For appetizers, crispy spring rolls or scallion pancakes are perfect companions—they offer crunch and richness that contrast beautifully with the soup’s silkiness.
Pair with a light cucumber salad or sesame-dressed greens for a cooling side dish that refreshes the palate. To drink, hot green tea or iced jasmine tea complements the spice without overpowering the dish, rounding out the meal with a soothing finish.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, simply swap chicken broth for vegetable broth and ensure your soy sauce and vinegar are vegan-friendly.
What’s a good substitute for chicken broth?
Vegetable broth or mushroom broth are excellent alternatives that keep the soup’s umami profile intact.
Can I use different mushrooms instead of shiitake?
Absolutely—cremini or button mushrooms can be used, though they’ll bring a milder flavor compared to the intensity of shiitake.
Is this soup freezer-friendly?
It’s best enjoyed fresh, but you can freeze it without the eggs and slurry. Add them fresh after reheating for better texture.
How spicy is the white pepper, and can I adjust it?
White pepper brings heat that’s more aromatic than sharp. Start with a small amount and add gradually to reach your preferred spice level.
Creative Variations
Add a handful of glass noodles for a more filling, noodle-style soup. Swap tofu for shredded chicken or shrimp if you prefer a protein variation with a different texture. For a flavor twist, stir in a teaspoon of miso or a drizzle of chili oil. If you’re making it vegan, use vegetable broth and replace the eggs with thinly sliced mushrooms or plant-based egg alternatives for added texture.
Hot and Sour Soup with Tofu and Mushrooms offers a delightful harmony of flavor and texture. Whether enjoyed as a light starter or a satisfying main, this comforting soup delivers a bold and memorable culinary experience in every spoonful. It’s a dish that feels both nourishing and exciting, ideal for cozy nights or dinner guests looking for something a little different.
Ingredients
4 cups chicken broth
¾ ounce dried shiitake mushrooms
1 cup cubed tofu
¼ cup seasoned rice vinegar
2 tablespoons soy sauce (adjust to taste)
1 teaspoon ground white pepper (adjust to taste)
¼ teaspoon sesame oil
½ cup bamboo shoots
¼ cup grated carrot
2 tablespoons thinly sliced red bell pepper
¼ cup sliced green onions
1 teaspoon minced fresh ginger root
2 teaspoons vegetable oil
3 tablespoons cornstarch (more if needed)
3 tablespoons water (more if needed)
2 large eggs, beaten
Instructions
Begin by placing the dried shiitake mushrooms in a bowl of hot water and let them rehydrate for 15 to 20 minutes, stirring occasionally. Once softened, drain thoroughly and slice them into thin strips.
In a small bowl, whisk together the soy sauce, rice vinegar, white pepper, and sesame oil. This will be your flavor base—set it aside for later use.
In a separate bowl, combine the cornstarch and water to create a slurry. Stir until smooth and lump-free, and keep it aside.
Heat vegetable oil in a large saucepan over medium-high heat. Add the minced ginger, green onions, and rehydrated mushroom slices. Sauté the mixture for about 2 minutes until aromatic and slightly softened.
Pour in the chicken broth and bring the mixture to a gentle simmer. Lower the heat to medium and let it cook for 5 minutes, allowing the broth to absorb the umami flavors.
Add the grated carrot, red bell pepper, bamboo shoots, tofu cubes, and the prepared soy-vinegar mixture. Let the soup simmer for another 5 minutes to allow the vegetables to soften and the flavors to meld.
Increase the heat to medium-high and bring the soup to a rolling boil. Slowly pour in the beaten eggs in a thin, steady stream while stirring the soup in one direction to create delicate egg ribbons. Continue stirring until the soup returns to a boil.
Re-stir the cornstarch slurry to ensure it’s fully blended, then slowly drizzle it into the soup while stirring constantly. Cook for another 1 to 2 minutes until the broth thickens to a silky consistency.
Turn off the heat, adjust seasoning to your taste if needed, and serve hot.
Hot and Sour Soup with Tofu and Mushrooms Recipe
Ingredients
- 4 cups chicken broth
- ¾ ounce dried shiitake mushrooms
- 1 cup cubed tofu
- ¼ cup seasoned rice vinegar
- 2 tablespoons soy sauce adjust to taste
- 1 teaspoon ground white pepper adjust to taste
- ¼ teaspoon sesame oil
- ½ cup bamboo shoots
- ¼ cup grated carrot
- 2 tablespoons thinly sliced red bell pepper
- ¼ cup sliced green onions
- 1 teaspoon minced fresh ginger root
- 2 teaspoons vegetable oil
- 3 tablespoons cornstarch more if needed
- 3 tablespoons water more if needed
- 2 large eggs beaten
Instructions
- Begin by placing the dried shiitake mushrooms in a bowl of hot water and let them rehydrate for 15 to 20 minutes, stirring occasionally. Once softened, drain thoroughly and slice them into thin strips.
- In a small bowl, whisk together the soy sauce, rice vinegar, white pepper, and sesame oil. This will be your flavor base—set it aside for later use.
- In a separate bowl, combine the cornstarch and water to create a slurry. Stir until smooth and lump-free, and keep it aside.
- Heat vegetable oil in a large saucepan over medium-high heat. Add the minced ginger, green onions, and rehydrated mushroom slices. Sauté the mixture for about 2 minutes until aromatic and slightly softened.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Lower the heat to medium and let it cook for 5 minutes, allowing the broth to absorb the umami flavors.
- Add the grated carrot, red bell pepper, bamboo shoots, tofu cubes, and the prepared soy-vinegar mixture. Let the soup simmer for another 5 minutes to allow the vegetables to soften and the flavors to meld.
- Increase the heat to medium-high and bring the soup to a rolling boil. Slowly pour in the beaten eggs in a thin, steady stream while stirring the soup in one direction to create delicate egg ribbons. Continue stirring until the soup returns to a boil.
- Re-stir the cornstarch slurry to ensure it’s fully blended, then slowly drizzle it into the soup while stirring constantly. Cook for another 1 to 2 minutes until the broth thickens to a silky consistency.
- Turn off the heat, adjust seasoning to your taste if needed, and serve hot.
