I made a Tofu Vegetable Soup where silky tofu and bright vegetables sit in a perfectly balanced soy, rice vinegar and chili broth you’ll want on repeat.

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I’m obsessed with this Hot And Sour Soup Recipe because it hits every savory note I want, tang, heat, and that silky bite from firm tofu. I love the way the broth wakes up when rice vinegar folds in, all bright and slightly mean.

It’s not dainty; it slaps you awake on a rainy night or after a long day. And I eat it straight from the pot, messy and happy.

This Asian Soup Vegetarian version feels honest, loud, and unapologetic. No pretension.

Just big flavors and soft chunks that soak it all up. I crave it way too often.

Ingredients

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Vegetable broth — the warm, savory base that makes everything feel like soup night.
Tofu — basic, tender protein that soaks up the spicy-sour broth nicely.
Shiitake mushrooms — meaty, woodsy bites that give real chew and depth.
Wood ear fungus — Plus it adds crunchy, slightly gelatinous texture, kind of fun.
Bamboo shoots — crisp, slightly sweet strips that give a nice snap.
Carrot — bright color and light sweetness, plus a little crunch.
Onion or shallots — sweet and soft when cooked, they mellow the heat.
Garlic — pungent punch that wakes up the whole bowl, no apology.
Ginger — fresh zing that cuts through richness and lifts the flavors.
Soy sauce — salty backbone, brings umami and a little color.
Rice vinegar — tart splash that makes the soup tangy and lively.
Chili garlic sauce — spicy kick and garlicky heat you’ll want to tweak.
Sugar — tiny counterpoint to the vinegar, rounds edges without sweetness.
White pepper — sharp, musky heat that’s classic in hot and sour.
Cornstarch mix — Basically it thickens things into that silky, slurpable consistency.
Toasted sesame oil — finishing note, nutty aroma you’ll instantly recognize.
Scallions — fresh, oniony garnish that adds brightness at the end.
Salt — adjusts everything; add slowly so it doesn’t get too salty.

Ingredient Quantities

8 cups vegetable broth

14 oz firm tofu, drained and cut into 1/2 inch cubes

1 cup fresh shiitake mushrooms, stems removed and sliced (or 1/2 cup dried rehydrated)

1/2 cup wood ear or black fungus, rehydrated and sliced (optional but good)

3/4 cup canned bamboo shoots, thinly sliced

1 medium carrot, julienned or thinly sliced

1 small onion or 3 shallots, thinly sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons soy sauce (use low sodium if preferred)

3 tablespoons rice vinegar

1 to 2 tablespoons chili garlic sauce or Szechuan chili sauce, adjust to taste

1 teaspoon sugar

1/4 to 1/2 teaspoon ground white pepper, or black pepper if unavailable

2 tablespoons cornstarch mixed with 1/4 cup cold water (for thickening)

1 teaspoon toasted sesame oil

3 scallions, thinly sliced for garnish

Salt to taste

How to Make this

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1. Heat a large pot over medium heat and add a splash of oil, then sauté the sliced onion or shallots, minced garlic and minced ginger until fragrant and the onions are softened, about 2 minutes.

2. Add the sliced shiitake mushrooms (fresh or rehydrated) and the rehydrated wood ear or black fungus if using, stir and cook another 2 minutes so they start to release flavor.

3. Pour in 8 cups vegetable broth, then add the bamboo shoots, julienned carrot and cubed tofu. Bring to a gentle boil, then lower to a simmer for 5 minutes so the veggies soften and the tofu warms through.

4. Stir in 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 1 to 2 tablespoons chili garlic sauce (start with less if you dont want it too spicy), 1 teaspoon sugar and 1/4 to 1/2 teaspoon ground white pepper. Taste and adjust salt and spice as needed.

5. Give the cornstarch slurry (2 tablespoons cornstarch mixed with 1/4 cup cold water) a quick stir, then slowly pour it into the simmering soup while whisking or stirring constantly so it thickens evenly. Cook 1 to 2 minutes until the broth is slightly glossy and coats a spoon.

6. Turn off the heat and stir in 1 teaspoon toasted sesame oil for aroma and a final layer of flavor. Taste once more and correct acidity, heat or salt if needed.

7. Ladle the soup into bowls and garnish with thinly sliced scallions. If you like extra heat, drizzle more chili sauce on top.

8. Serve hot with rice or scallion pancakes, and enjoy. Leftovers keep in the fridge for 3 to 4 days, but the tofu will soak up more broth so you might want to add a bit more broth when reheating.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Small bowl for the cornstarch slurry
7. Whisk (or fork) for mixing the slurry
8. Slotted spoon or ladle for serving
9. Colander or clean towel for draining tofu and rehydrated mushrooms

FAQ

Q: Can I make this soup vegan and still get good flavor? A: Yes, it's already vegetarian, just use a good vegetable broth, add extra mushrooms and a splash more soy sauce or a bit of miso paste for deeper umami, and taste as you go.

Q: How do I keep the tofu from falling apart? A: Use firm tofu, press it for 15 to 30 minutes to remove excess water, then cut into fairly large cubes and add them near the end so they warm through but dont overcook.

Q: My soup is too thin or too thick, how do I fix it? A: To thicken, stir the cornstarch slurry again and slowly whisk into simmering soup until it reaches the texture you like. To thin, add a little hot broth or water, then re-season if needed.

Q: How spicy and sour will it be, can I adjust that? A: Absolutely, start with 1 tablespoon chili garlic sauce and 3 tablespoons rice vinegar, then add more in small amounts to reach your heat and tang level, taste after each change, dont overdo it.

Q: How long does leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove over medium low heat, stirring often. If it thickens up, add a little water or broth and re-season.

Q: Can I use dried mushrooms or other vegetables instead? A: Yes, dried shiitake work great, just rehydrate first and save the soaking liquid to add flavor. You can swap or add bok choy, napa cabbage, bell pepper or snap peas, but add quick cooking veggies near the end so they stay crisp.

Vegetarian Chinese Hot And Sour Soup Recipe Substitutions and Variations

Firm tofu → Tempeh, cut into cubes, or extra-firm tofu if you want it chewier
Fresh shiitake mushrooms → Cremini or button mushrooms, sliced (use dried porcini for a deeper flavor)
Bamboo shoots → Thinly sliced water chestnuts or blanched napa cabbage for crunch
Rice vinegar → Apple cider vinegar or white wine vinegar with a squeeze of lemon to brighten it up

Pro Tips

1) Press and salt the tofu a little before cooking if you can. Even firm tofu soaks up less broth if it’s pressed for 10–20 minutes, and a light sprinkle of salt before pressing helps it hold flavor. Don’t over-press or it’ll get crumbly.

2) Rehydrate dried mushrooms and wood ear in hot water, but save the soaking liquid. Strain and add a few tablespoons of that liquid to the broth for extra umami, but don’t dump it all in unless you’ve skimmed any grit.

3) Add the cornstarch slurry slowly and off the highest simmer, whisking straight away so it thickens smooth. If it gets too thick, thin with hot broth or a little rice vinegar instead of cold water so the soup doesn’t seize up.

4) Balance heat and acidity at the end. Start with the lower amount of chili and rice vinegar, then bump each up in small steps after tasting. A touch more sugar can tame sharp vinegar or chile, and the toasted sesame oil should only go in last for aroma, not for cooking.