Hot & Sour Soup With Tofu
Description
Dive into the bold, contrasting flavors of this classic Hot & Sour Soup. This comforting dish balances the sharp tang of rice vinegar with the gentle heat of red pepper flakes, creating a warm and satisfying bowl perfect for chilly evenings. The broth is thickened to a velvety consistency, coating tender cubes of firm tofu, crunchy water chestnuts, and fresh snow peas. Aromatics like green onions and sesame oil add depth, while soy sauce provides a savory umami backbone. It is a hearty, vegan-friendly meal that feels indulgent yet relies on simple, pantry-friendly ingredients. Serve it hot with a sprinkle of green onions for an authentic, restaurant-quality experience at home.Ingredients
Directions
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Heat vegetable oil in a large saucepan over medium-high heat.
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Add the red pepper strips and green onions; stir-fry for about 5 minutes until slightly softened but still crisp.
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Pour in the chicken broth (or vegetable stock), additional vegetable stock (or water), and soy sauce.
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Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes to allow flavors to meld.
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In a small bowl, whisk together the red wine vinegar, crushed red pepper flakes, salt, pepper, cornstarch, water, and sesame oil until smooth and lump-free.
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Slowly pour the vinegar mixture into the simmering soup while stirring constantly. Add the fresh snow peas.
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Cook for about 5 minutes, stirring occasionally, until the soup has thickened and becomes bubbly.
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Gently add the tofu cubes, water chestnuts, and frozen snow peas (if using).
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Heat gently for another 2-3 minutes until the tofu is warmed through. Do not boil vigorously to prevent tofu from breaking apart.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 115.0kcal
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 1.2g5%
- Sugars 2.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, ensure you use vegetable stock instead of chicken broth.
Adjust the heat level by increasing or decreasing the amount of crushed red pepper flakes.
To adjust the sourness, add more red wine vinegar or rice vinegar to taste at the end of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop; you may need to add a splash of water if the soup becomes too thick upon standing.
For extra richness, you can add a teaspoon of chili oil along with the sesame oil.
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