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Lunch recipe · from the recipe book

Hot and Sour Tofu Mushroom Soup

A tangy, peppery broth thickened to a silky body, full of soft tofu cubes, tender mushrooms and delicate egg ribbons.

Hot and Sour Tofu Mushroom Soup

Ingredients

  • 14 oz400 gFirm tofucut into thin strips
  • 3¼ cups sliced225 gWhite mushroomsthinly sliced
  • 2 large100 gEggsbeaten
  • 3¼ cups700 gVegetable broth
  • 1¼ cups300 gWater
  • 1 medium60 gCarrotscut into matchsticks
  • 2¼ cups shredded150 gBok choysliced
  • 1½ tbsp grated10 gFresh gingerminced
  • 2 cloves6 gGarlicminced
  • 2 tbsp30 gLow-sodium soy sauce
  • 2½ tbsp40 gApple cider vinegar
  • 3 tbsp24 gCornstarch
  • 1¾ tsp8 gToasted sesame oil
  • 2¼ tsp10 gCanola oil
  • ¾ tsp2 gBlack pepper
  • 1 tsp4 gGranulated sugar
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Heat the canola oil in a large pot over medium heat. Add the ginger and garlic and cook for 30 seconds until fragrant.
  2. Add the mushrooms and carrot and cook, stirring, for 4 to 5 minutes until the mushrooms soften.
  3. Pour in the vegetable broth and water, bring to a boil, then add the tofu, soy sauce, vinegar, sugar and black pepper. Simmer for 5 minutes.
  4. Add the bok choy and simmer for 2 minutes until just tender.
  5. Stir the cornstarch with a few spoonfuls of cold water until smooth, then stir it into the soup and simmer for 1 to 2 minutes until slightly thickened.
  6. Stir the soup in a slow circle and drizzle in the egg in a thin stream. Let it set for 1 minute without stirring, then simmer until the egg ribbons are fully cooked and firm, reaching 160°F (71°C).
  7. Turn off the heat, stir in the sesame oil, and serve topped with the green onion. Add a splash more vinegar or pepper at the table if you like it tangier.

Contains: Egg, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 19, 2026.

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