Hot And Sour Soup Tofu Recipe

Hot and Sour Soup is one of those comforting dishes that strikes the perfect balance between spicy and tangy flavors. If you’ve ever had it at a Chinese restaurant, you know that the rich, umami-packed broth combined with the bite of vinegar and heat from chili makes it utterly irresistible. But what if I told you that you could make it at home, easily, and take it to the next level by adding tofu?

Tofu adds a silky, soft texture that soaks up all the vibrant flavors, creating a dish that is both filling and refreshing. This Hot and Sour Soup Tofu recipe is not only a vegetarian option but is also customizable to suit all kinds of taste preferences. Whether you’re craving something spicy to kick-start your day or looking for a bowl of something hearty to wrap up an evening, this soup delivers on every front. It’s packed with layers of flavor, from the spicy chili heat to the sour kick from vinegar, all balanced out with the richness of tofu.

Let’s dive into the details of how to make this dish from scratch!

This Hot and Sour Soup Tofu recipe is the perfect balance of spicy and tangy, with a depth of flavor that will leave your taste buds dancing. What’s great about this recipe is that it allows you to experiment and tweak based on your personal preference for heat and sourness. Plus, it’s packed with the goodness of tofu and vegetables, making it a wholesome meal on its own.

Ingredients Needed

Before we get into the actual cooking process, let’s break down the ingredients you’ll need to make this soup.

Tofu (Firm or Extra Firm): This will be the base of your soup. Firm tofu holds its shape better in soups, absorbing all the rich flavors of the broth without falling apart. You can opt for silken tofu if you prefer a smoother texture.
Mushrooms (Shiitake or Wood Ear): These earthy mushrooms add umami and a chewy texture to the soup. If you’re unable to find them, button mushrooms are a good alternative.
Wood Ear Fungus: A common ingredient in Chinese soups, this fungus has a slightly crunchy texture and is great at soaking up the flavors in the broth.
Chinese Black Vinegar: The star of the sour element! This vinegar has a deep, complex flavor that’s tangy without being harsh. It’s what gives this soup its signature tang.
Soy Sauce: Adds a savory depth to the broth. Tamari is a good gluten-free substitute if you need one.
Chili Paste or Chili Oil: This gives the soup its heat. You can adjust the spice level based on your preference.
Ginger and Garlic: Aromatics are the foundation for building flavor. Ginger provides a sharp, peppery note, and garlic brings in savory warmth.
Scallions (Green Onions): For garnish and a fresh, mild onion flavor that contrasts nicely with the heat.
Cornstarch (for thickening): This will help thicken the broth slightly, giving the soup the right texture to coat the back of your spoon.
Sesame Oil: A finishing touch that adds a subtle nutty flavor, enriching the broth.
Egg (optional): While optional, whisking in an egg towards the end adds a silky texture and a beautiful marbled look to the soup.

Cooking Instructions

This recipe is easy to follow and takes about 30 minutes from start to finish. Here’s a step-by-step guide to making your Hot and Sour Soup with tofu:

Prep The Tofu
- Start by pressing the tofu to remove excess water. You can do this by wrapping it in a clean towel and placing something heavy on top for about 15 minutes. This helps the tofu absorb more flavor.
- Once pressed, cut the tofu into small cubes, roughly 1-inch in size.
Prepare The Vegetables
- Thinly slice the mushrooms (shiitake or wood ear, or both) and set them aside.
- Mince the garlic and ginger. Chop the scallions for garnish later.
Make The Broth
- In a large pot, heat some oil over medium heat and add the ginger and garlic. Sauté for about 1 minute until fragrant, but be careful not to burn them.
- Add the soy sauce, Chinese black vinegar, and a tablespoon of chili paste or chili oil. Stir to combine, letting the flavors bloom in the oil.
- Pour in about 4 cups of vegetable broth (or chicken broth if you prefer). Bring it to a simmer over medium-high heat.
Add Tofu And Mushrooms
- Once the broth is simmering, add the cubed tofu and mushrooms to the pot. Let them cook for about 5-10 minutes, so the tofu can absorb the flavors of the broth.
Thicken The Soup
- In a small bowl, mix a tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly add this slurry to the soup while stirring to thicken the broth. You can add more slurry if you want a thicker consistency.
Add The Egg (optional)
- If you’re adding an egg, whisk it in a small bowl and then slowly drizzle it into the simmering soup while stirring gently. This creates delicate egg ribbons throughout the soup.
Season To Taste
- Taste the soup and adjust the seasoning as necessary. Add more soy sauce for saltiness, more vinegar for tanginess, or more chili paste for extra heat.
Finish And Garnish
- Once the soup is thickened to your liking, turn off the heat. Drizzle a little sesame oil over the top for extra flavor and finish with a sprinkle of fresh scallions.
Serve
- Ladle the soup into bowls, ensuring a good mix of tofu, mushrooms, and broth in each serving. Enjoy!

Ingredient Insights

Tofu: While it’s known for its neutral flavor, tofu has an amazing ability to absorb whatever it’s cooked with, making it the perfect base for a bold soup like this. Choosing firm or extra firm tofu helps it retain its shape and adds a pleasant texture to the soup.
Chinese Black Vinegar: This type of vinegar has a deep, almost smoky tang, unlike Western vinegar which tends to be sharper. It’s the secret to giving this soup its signature “sour” punch.
Chili Oil/Paste: Depending on the brand, chili oil can have a slight smokiness, while chili paste tends to offer a more intense, upfront heat. Use either to bring a spicy kick, but feel free to adjust based on your tolerance level.
Cornstarch: Adding cornstarch isn’t just about thickening the soup-it’s about giving the broth a smooth, velvety texture. It also helps balance the intensity of the flavors.

Expert Tips

Don’t Overcook the Tofu: Tofu can easily become rubbery if overcooked. The key is to let it simmer just long enough to absorb the flavors, but don’t leave it too long in the pot.
Customize the Heat: If you’re not a fan of spice, you can easily control the level of heat in this soup. Add chili paste or chili oil gradually and taste as you go to get the perfect balance of heat for your palate.
Add More Veggies: You can amp up the nutritional value by throwing in extra veggies like bok choy, spinach, or bell peppers. Just chop them small and toss them into the broth a few minutes before serving.
Vinegar Variations: If you can’t find Chinese black vinegar, you can substitute with a mix of rice vinegar and a touch of soy sauce for that deep, savory note.
Garnishing Ideas: You can sprinkle sesame seeds on top for a bit of crunch or even drizzle some extra chili oil for an added punch.

Recipe Variations

The beauty of Hot and Sour Soup is that it’s so versatile. Here are a few variations to try based on your preferences:

Add Meat: If you’re not strictly vegetarian, you can add sliced chicken, pork, or shrimp for a protein boost.
Make it Vegan: Stick with vegetable broth and opt for a plant-based chili paste to keep the soup completely vegan.
Spicy Tofu and Pineapple: Add chunks of fresh pineapple for a sweet-and-sour variation that also adds texture and balance.
Noodle Soup: For a more filling meal, you can add cooked noodles, like rice noodles or egg noodles, into the soup to make it more hearty.

Final Words

Hot and Sour Soup Tofu is a perfect balance of flavors-spicy, sour, savory, and slightly sweet-all packed into a comforting bowl of goodness. It’s an easy dish to make, customizable to your personal taste, and a great way to add some variety to your weeknight meals. Whether you enjoy it as an appetizer or a main course, this recipe has everything you want in a satisfying soup.

Hot And Sour Soup Tofu Recipe