Hot and Sour Soup with Tofu

Hot and Sour Soup with Tofu

Ann Satler 0

"This soup is very similar to the kind you would find in your favorite Chinese restaurant. It consists of a rich, thick broth with some spices and mixed vegetables. It is absolutely delicious...enjoy!"

Ingredients 50 m {{adjustedServings}} servings 211 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.
  2. In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.
  3. Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.
Tips & Tricks
How to Make Pork Wonton Soup

See how to make traditional Chinese wonton soup.

How to Make Authentic Miso Soup

Watch a Japanese chef make authentic miso soup.

Rate recipe

Your rating


Reviews 31

  1. 42 Ratings


As my husband is Chinese, I would like to offer the following "tip" to make this more "authentic": After the last step, but just prior to serving, whip up 1 raw egg with a fork and slowly add to the boiling soup, stirring constantly. You will notice the difference immediately!


I made a couple of changes you might like! Double the viniger to 2 table spoons, triple the corn starch to 3 table spoons, add about a teaspoon of powdered ginger, use olive oil in place of cooking oil for cooking the vegtables of coarse still useing the sesame oil as indicated for its wonderful flavor, mix yellow and red peppers for color and if you have a favorite hot pepper use it with or in place of the red peper flakes but still use the ground black pepper! I hope you like my little modifcations. Is more sour (VINIGER) with a nice texture (CORN STARCH) and warm after taste (FAVORITE PEPER plus the GINGER!)


Not like in any Chinese restaurant I'VE been to in the past 40 years. I doubled the soy, vinegar, red pepper flakes, black pepper, and cornstarch, and added some chopped shitake and button mushrooms, and it's still too watery. This is all wrong! It's not all that bad a soup, but make no mistake: This is NOT even close to The Real Thing! The bell pepper is unnecessary, and where are the bamboo shoots? Next time, I'll just head for the nearest take-out joint.