Hot and Sour Soup with Tofu

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A classic Sichuan-style hot and sour soup loaded with silky tofu, earthy mushrooms, and bamboo shoots in a deeply savory broth. The fiery white pepper and chili oil balance the sharp Chinkiang vinegar for a warming bowl that comes together in under 30 minutes.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 10 gFat
• 2 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 2 gSugar
• 14 gProtein
• 1080 mgSodium
• 380 mgPotassium
• 240 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Soup Base

• 6 cups (1.4 L) low-sodium chicken or vegetable broth
• 1 cup dried shiitake or wood ear mushrooms, soaked and sliced (or 5 fresh shiitake)
• 1/2 cup canned bamboo shoots, julienned
• 1 lb (450 g) firm tofu, cut into 1/2-inch cubes
• 3 tbsp Chinkiang black vinegar
• 2 tbsp soy sauce
• 1 tsp ground white pepper
• 3/4 tsp kosher salt

For Thickening and Finishing

• 3 tbsp cornstarch mixed with 3 tbsp cold water
• 2 large eggs, lightly beaten
• 1 tbsp chili oil or 1 tsp chili garlic paste
• 1 tsp toasted sesame oil

For Garnish

• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• Extra ground white pepper, to taste

Directions

1. If using dried mushrooms, soak them in hot water for 20 minutes until softened, then squeeze out excess liquid and slice, reserving 1 cup of the soaking liquid to add with the broth.
2. In a large pot, bring the broth (with reserved mushroom liquid if using) to a gentle boil over medium-high heat. Add the sliced mushrooms and bamboo shoots and simmer for 8 minutes to release their flavor.
3. Stir in the soy sauce, Chinkiang black vinegar, white pepper, and salt. Taste and adjust, keeping in mind the broth should taste bold at this stage since cornstarch will mellow it.
4. Gently slide the tofu cubes into the pot and simmer for 3 minutes, taking care not to stir vigorously so the tofu keeps its shape.
5. Stir the cornstarch slurry right before adding, then slowly pour it into the soup while stirring continuously; simmer for 2 more minutes until the broth turns glossy and lightly thickened.
6. Stir the soup in a slow circular motion and drizzle in the beaten eggs in a thin stream. Wait 10 seconds without stirring so the egg sets into delicate ribbons, then give one gentle stir.
7. Add the chili oil or chili garlic paste and sesame oil, taste once more for salt and vinegar balance, and remove from heat.
8. Ladle into bowls, top with scallions and cilantro, and finish with an extra pinch of white pepper. Serve piping hot.

Cook’s Notes

• For authentic Sichuan heat, rely on ground white pepper rather than black; it delivers the signature nasal warmth that defines the soup.
• Use Chinkiang black vinegar for its deep, malty sourness. Rice vinegar tastes sharper and thinner and will change the character of the dish.
• Stir the cornstarch slurry right before pouring, as it settles quickly. Add it slowly to control how thick the broth becomes.
• Silken tofu can be substituted for a silkier texture, but add it at the very end and avoid stirring so it does not break apart.
• Season the broth slightly bolder than you think before thickening, since the cornstarch will round off and mellow the flavors.

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