If you’ve ever dined at a Chinese restaurant and sought something both comforting and bold, chances are you’ve come across hot and sour soup. This version, made with tofu and bamboo shoots, brings together a perfect harmony of tangy vinegar, peppery heat, and savory depth. It’s the kind of soup that warms your soul and clears your sinuses—ideal for cozy meals on chilly nights or when you’re nursing a cold and need something deeply satisfying. While this dish belongs firmly in the canon of classic chinese soup recipes, it also has a versatility that appeals across many palates, from fans of korean soup recipes to lovers of spicy soup recipes everywhere.
Hot and Sour Soup with Tofu and Bamboo Shoots
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer, Soup
Cuisine Chinese
Large soup pot or Dutch oven This will ensure you have plenty of room for all the ingredients and allows even heating.
Whisk For mixing your cornstarch slurry and beaten egg.
Ladle A must for portioning out your soup without losing the tofu or bamboo bits.
Cutting board and sharp knife Precision is key when prepping tofu and bamboo shoots to ensure even cooking and consistent texture.
Small bowl For making the cornstarch slurry.
For the Soup Base
- 6 cups low-sodium chicken stock or vegetable broth for a vegan version
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Chinese black vinegar or substitute with more rice vinegar for a lighter flavor
- 1 teaspoon sesame oil
- 2 teaspoons freshly ground white pepper adjust to taste
- 1 teaspoon sugar
- 1/2 teaspoon salt adjust as needed
- 1 tablespoon chili garlic sauce or sambal oelek
For the Add-ins
- 1 cup firm tofu cut into thin strips or small cubes
- 1 cup canned bamboo shoots julienned
- 1/2 cup shiitake mushrooms stems removed and sliced thin
- 1 egg beaten (optional, for an egg drop effect)
- 2 tablespoons cornstarch mixed with 3 tablespoons water slurry
- 2 green onions sliced thin
- Fresh cilantro or chives for garnish (optional)
Prepare the Ingredients
Begin by draining and slicing the tofu into thin strips or small cubes. Julienne the bamboo shoots and slice the shiitake mushrooms. Make your cornstarch slurry in a small bowl and whisk the egg separately if you plan to add the egg drop element.
Start the Broth
In a large soup pot over medium-high heat, combine the chicken stock or vegetable broth with soy sauce, rice vinegar, Chinese black vinegar, sesame oil, sugar, salt, and chili garlic sauce. Stir well and bring to a gentle simmer.
This combination forms the base of a truly authentic asian broth soup, one that could rival any dish from a well-curated list of chinese soup recipes healthy and satisfying.
Add the Vegetables and Tofu
Once the broth is simmering, add the sliced mushrooms, tofu, and bamboo shoots. Let everything cook together for about 10–12 minutes so the flavors can fully develop. Stir occasionally to ensure the tofu doesn’t stick to the bottom.
Thicken the Soup
Give the cornstarch slurry a quick stir, then slowly pour it into the soup while stirring constantly. Within a couple of minutes, the soup will start to thicken. This gives it that signature silkiness you find in your favorite asian soup recipes.
Optional Egg Drop Step
If adding the egg, turn off the heat and slowly drizzle the beaten egg into the hot soup while gently stirring in a circular motion. This will create beautiful ribbons, reminiscent of a classic egg drop soup but with an extra punch of flavor.
Final Touches
Stir in the green onions and give the soup a final taste. Adjust the vinegar, salt, or white pepper if needed. Ladle into bowls and top with fresh cilantro or chives for added aroma and color.
Pairings
Hot and sour soup is remarkably versatile, and pairs well with a variety of Asian-inspired dishes. If you're building a full meal, consider serving it with steamed dumplings, a light asian noodle soup like soba with sesame dressing, or even a simple stir-fried bok choy with garlic.
If you're looking for more robust flavors, try it alongside crispy scallion pancakes or a small plate of kung pao chicken. It also makes an excellent starter to a full spread of cozy meals including a vietnamese soup recipe like pho or a hearty asian chicken soup with ginger and goji berries.
Want something even more comforting? Serve this soup with jasmine rice or alongside a bowl of Chinese noodle soup. The mix of textures and temperatures will make your dinner table feel like a well-curated collection of the best Asian soup recipes.
FAQs
1. What type of tofu should I use?
For this soup, firm tofu is ideal. It holds its shape well during simmering and adds a meaty, satisfying bite. Silken tofu is too soft and will fall apart, while extra-firm tofu can be a bit too dense for this style of soup.
2. Can I make this soup vegetarian or vegan?
Absolutely. Use vegetable broth instead of chicken stock, and skip the egg if you're going vegan. You can even add some julienned carrots or napa cabbage to bulk it up further, mimicking the style of a Chinese vegetable soup.
3. What can I use instead of bamboo shoots?
If bamboo shoots aren’t available, try julienned zucchini or sliced water chestnuts. These alternatives offer a similarly crisp texture. Bamboo shoots, however, are preferred for their unique earthy flavor and traditional inclusion in Chinese soup recipes.
4. Is this similar to any Korean or Thai soup recipes?
Yes and no. While the flavor profile is distinctly Chinese, the sour-and-spicy balance does echo some Korean soup recipes like kimchi jjigae, and Thai soup recipes like tom yum. All these dishes share a love of bold, layered broths and vibrant heat.
5. Can I add meat to this soup?
Definitely. For a meatier version, try adding shredded pork, a popular addition in many restaurant-style hot and sour soups. Pork shoulder or even leftover pork rib soup meat works well. You could also use thinly sliced chicken breast or thigh for a variation that borders on a light asian chicken soup.
