Hot & Sour Soup with Tofu

Hot & Sour Soup with Tofu

  • Prep: 20 min
  • Cook Time: 30 min
  • Total: 50 min
  • Serving: Serves 8-10 people

Looking for a delicious soup to warm you up on a winter's night? Hot & Sour Soup with Tofu is full of flavor and perfect for vegetarians. Serve alongside noodles or simply eat on its own.


  • 8 cups low-sodium vegetable broth
  • 2 tablespoons light brown sugar
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon garlic, minced
  • 2 tablespoons chili oil or hot sauce
  • 4 cups shredded napa cabbage
  • 2 cups shiitake mushrooms, sliced
  • 1 cup extra-firm tofu, diced
  • 1/2 cup red bell pepper, minced
  • 1, 8-oz can bamboo shoots, drained and diced
  • 1/4 cup of rice vinegar
  • 3 tablespoons of dry sherry or rice wine
  • 2 tablespoons fresh lime juice
  • 1 tablespoon cornstarch
  • 1 teaspoon of fresh ground black pepper
  • 1/2 cup scallions, sliced
  • 2 serrano chiles, thinly sliced


  1. In a large pot, combine the vegetable broth, brown sugar, ginger, soy sauce, garlic and hot sauce. Bring to a boil then reduce to a simmer.
  2. To the liquid, add the cabbage, mushrooms, tofu, bell pepper and bamboo shoots. Simmer for 5-7 minutes.
  3. In a small bowl, whisk together the vinegar, sherry or rice wine, lime juice, black pepper and cornstarch. Return the soup to a boil and stir in the vinegar mixture to help thicken the soup. Allow the soup to boil until it's just thick (about 2 minutes).


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