Yield
6 servings (serving size: about 1 1/4 cups)

Since this Hot and Sour Soup with Tofu is a good source of protein, it works as a main dish if you double the portion size. White pepper gives the soup mild heat; for more spice, stir in sambal oelek.

How to Make It

Step 1

Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.

Step 2

Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.

Ratings & Reviews

becca8's Review

rmswens
March 23, 2010
N/A

user's Review

becca8
January 08, 2011
Very easy to make in contrast of a lot of other hot and sour recipes I see. I added celery. I think next time I will cut the tofu into smaller pieces and/or marinate it first. Also, I might add carrots.

stephinoregon's Review

user
April 18, 2010
Very good recipe that I will make again, but I might use just a smidgen less vinegar next time.

skspillman's Review

lobsterbaby
April 15, 2010
Made this last night, and it went over well, though didn't get any rave reviews. I thought it was plenty spicy, but my boyfriend thought it could have used more heat--maybe next time I'll try with the sambal oolek suggested. I followed the recipe exactly except my grocery store didn't have dried mushrooms so I just used bottled sliced ones. I was also out of white vinegar so I used rice vinegar instead. I found that one-inch cubes of tofu were a little large for my preference, so next time I will make them about half the size. Overall this was a solid recipe which I will try again.

MeganCalPoly's Review

lranaeg
February 16, 2012
Fantastic recipe. Great flavor w/a nice amount of heat. Everyone I've made it for loves it. Even my 2 year old. However there's a LOT of tofu, so I started doubling the broth and spices and kept the tofu, mushroom, egg, bamboo and onion amounts the same. Doubling everything makes for a much better ratio of tofu to broth. Plus there's more to go around! :)

rmswens's Review

tvagents
June 12, 2013
Loved it! I really like the fresh ginger in it!

lobsterbaby's Review

skspillman
May 02, 2010
This soup was rich, had many flavors. My husband has been raving about it for a week. He doesn't even like Sweet and Sour soup or tofu, typically. For sure try this soup. The only substitutions I made was using black pepper in the place of white. And I couldn't find only dried shitake mushrooms, so I used a mix of 3 that contained Shitake. I served it with edamane -warm with a sprinkle of coarse sea salt. I agree with a previous reviewer and chopped the tofu in smaller pieces. Will make again.

ChefAmandaLynn's Review

MeganCalPoly
April 24, 2011
The broth smells and tastes exactly like what you get at a Chinease restaurant. I think I would have liked it more without the tofu. Can't believe how spicy it was just white pepper.

tvagents's Review

meagan
March 29, 2010
Amazing! It tastes just like our favorite resturant and simple to prep!

lranaeg's Review

ChefAmandaLynn
March 29, 2010
My husband and I both agreed, we didn't like the tofu in this soup (although we both like tofu) but the soup base has potential. Very good and rich for such a quick soup. I think next time I may garnish with fresh cilantro and skip the tofu, maybe add ground pork instead but we will make this again.