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Hot & Sour Mushroom Tofu Soup

This vibrant soup combines comforting warmth with a spicy kick, all while celebrating the earthy flavors of mushrooms and the silky smoothness of tofu.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces fresh mushrooms, sliced shiitake or button work beautifully
  • 1 block firm tofu, cubed 14 ounces
  • 4 cups vegetable broth or chicken broth if you’re feeling extra adventurous
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar the star of the flavor show!
  • 1 teaspoon chili paste adjust according to your heat tolerance
  • 1 tablespoon cornstarch mixed with 2 tablespoons of water for thickening
  • 2 pieces green onions, sliced for garnish
  • to taste salt and pepper
  • to taste fresh cilantro optional, but oh-so-yummy!

Method
 

Preparation
  1. Start off by heating a splash of oil in a large pot. Toss in those sliced mushrooms and sauté them for about 5 minutes or until they’ve released their lovely moisture and are looking a tad golden. Don’t be afraid to channel those culinary skills; stir it like you mean it!
  2. Pour in your vegetable broth, soy sauce, rice vinegar, and chili paste. Bring that beautiful concoction to a gentle boil.
  3. Once boiling, gently add your cubed tofu. Season lightly with salt and pepper.
  4. Pour in your cornstarch mixture while stirring gently. You’ll see the soup start to thicken almost immediately.
  5. Let your soup simmer for an additional 5–10 minutes, and taste test!
  6. Serve hot, garnished with sliced green onions and fresh cilantro if you’re feeling fancy.

Notes

Feel free to mix different types of mushrooms and adjust chili paste based on preference. This soup keeps well in the fridge for about 3 days; add a splash of broth when reheating.