Tangy peppery soup with tofu and mushrooms
Chinese Hot and Sour Tofu Soup
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Chinese Hot and Sour Tofu Soup
Tangy peppery soup with tofu and mushrooms
A quick hot and sour soup with tofu, mushrooms, vinegar, and pepper that works as a light meal or strong starter.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Hot and sour soup is one of the best examples of how contrast can make a simple broth memorable. The acidity, pepper, and soft tofu do most of the work.
Ingredients
- 4 cups stock
- 8 oz mushrooms, sliced
- 8 oz tofu, cubed
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp cornstarch
- White pepper to taste
- 2 scallions, sliced
Instructions
- 1
Simmer the stock and mushrooms until the mushrooms are tender.
- 2
Add the tofu and soy sauce.
- 3
Stir in the cornstarch slurry and simmer briefly to thicken slightly.
- 4
Finish with vinegar, white pepper, and scallions.
- 5
Serve hot.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
DepthPantry
Test Kitchen Pick
Rice Vinegar
Helpful Pantry Staple
Why the rice vinegar matters
This recipe wants a softer acidity than standard distilled vinegar. Rice vinegar keeps the flavor cleaner and more balanced.
It sharpens the dish without making it harsh.
- Brighter finish without aggressive acidity
- Useful across dressings, sauces, and quick pickles
Rice vinegar is one of those pantry staples that quietly improves a lot of weeknight cooking.
Shop rice vinegar for this recipeTips & Storage
Pro Tips
Use white pepper if possible; it matters to the character of the soup.
A little chile oil is nice if you want more heat than just pepper.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories150
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein10g
Carbohydrates9g
Fat8g
Fiber2g
Sugar3g
Sodium540mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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