Hot & Sour Mushroom Tofu Soup

Hot & Sour Mushroom Tofu Soup is a bright, spicy bowl that wakes up your taste buds.

Introduction — Hot & Sour Mushroom Tofu Soup

Hot & Sour Mushroom Tofu Soup brings heat and tang in a light, comforting broth.
This soup is quick to make and uses simple pantry items for big flavor.
If you like mushroom soups, try a richer take like creamy wild rice and mushroom soup for another cozy option.

Why make Hot & Sour Mushroom Tofu Soup

Hot & Sour Mushroom Tofu Soup is fast, healthy, and full of flavor.
You get protein from tofu and lots of taste from a few strong ingredients.
This soup fits well with plant-based meals and pairs with tips from plant-based protein ideas.

How to make Hot & Sour Mushroom Tofu Soup

Hot & Sour Mushroom Tofu Soup cooks in one pot and takes about 15 minutes.
Follow the steps below and you will have a warm, tangy soup ready to eat.
For a different simple soup feel, compare this method with this easy chicken and couscous soup.

Ingredients for Hot & Sour Mushroom Tofu Soup

• 200g tofu, cubed
• 200g mushrooms, sliced
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste or sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon sesame oil
• 2 green onions, chopped
• Salt and pepper to taste
• Cilantro for garnish (optional)

Directions for Hot & Sour Mushroom Tofu Soup

1. In a large pot, bring the vegetable broth to a boil.
2. Add the sliced mushrooms and cubed tofu, simmer for about 5 minutes.
3. Stir in the soy sauce, rice vinegar, and chili paste.
4. Mix in the cornstarch slurry and continue stirring until the soup thickens slightly.
5. Add sesame oil and season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions and cilantro if desired.

How to serve Hot & Sour Mushroom Tofu Soup

How to serve Hot & Sour Mushroom Tofu Soup is simple and flexible.
Serve it hot in bowls with fresh green onions on top.
Add a side of steamed rice or crusty bread for a fuller meal.

How to store Hot & Sour Mushroom Tofu Soup

Store Hot & Sour Mushroom Tofu Soup in an airtight container in the fridge.
Use within 3–4 days for best taste and texture.
Reheat gently on the stove to keep the tofu firm and the flavors bright.

Tips to make Hot & Sour Mushroom Tofu Soup

• Use firm tofu so it keeps shape when cooking.
• Adjust chili paste to your heat level.
• Mix cornstarch slurry well before adding to avoid lumps.
• Taste and add vinegar slowly to reach the right sour level.

Variation for Hot & Sour Mushroom Tofu Soup

• Add sliced bamboo shoots or shredded carrots for texture.
• Swap chili paste for fresh chopped chilies for a fresher heat.
• Try other mushrooms or add a touch of soy and sesame mix.
  For a mushroom-stuffed appetizer to go with this soup, see crab stuffed mushrooms for a related idea.

FAQs about Hot & Sour Mushroom Tofu Soup

Q: Can I use firm or silken tofu?
A: Firm tofu works best to hold shape. Silken tofu will be softer and may break apart.

Q: How can I make this less spicy?
A: Reduce the chili paste or use a mild chili sauce. You can add more vinegar and soy for balance.

Q: Where can I buy good tofu or tools for tofu?
A: You can find tofu and tofu tools online. Buy it here for quick options.

Q: Can I freeze this soup?
A: You can freeze the soup, but tofu may change texture. Thaw slowly and reheat gently.

Hot & Sour Mushroom Tofu Soup

A bright, spicy bowl of Hot & Sour Mushroom Tofu Soup that wakes up your taste buds and is quick to make with simple pantry items.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Light Meal, Soup

Cuisine Asian

Servings 4 servings

Calories 180 kcal

Ingredients

  

Main Ingredients

• 200 g tofu, cubed Use firm tofu for best results.
• 200 g mushrooms, sliced
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar Add slowly to reach desired sourness.
• 1 tablespoon chili paste or sauce Adjust amount to your heat level.
• 1 tablespoon cornstarch mixed with 2 tablespoons water Mix well before adding.
• 1 teaspoon sesame oil
• 2 unit green onions, chopped For garnish.
• to taste Salt and pepper
• Cilantro for garnish (optional)

Instructions

 

Preparation

• In a large pot, bring the vegetable broth to a boil.
• Add the sliced mushrooms and cubed tofu, simmer for about 5 minutes.
• Stir in the soy sauce, rice vinegar, and chili paste.
• Mix in the cornstarch slurry and continue stirring until the soup thickens slightly.
• Add sesame oil and season with salt and pepper to taste.
• Serve hot, garnished with chopped green onions and cilantro if desired.

Notes

Store in an airtight container in the fridge for 3-4 days. Reheat gently on the stove. For a heartier meal, serve with steamed rice or crusty bread.

Keyword Comfort Food, Hot & Sour Soup, Mushroom Soup, Tofu Soup, Vegan Soup