Hot and Sour Soup with Tofu Recipe -
Hot and Sour Soup with Tofu Recipe
  • READY IN 50 mins

Hot and Sour Soup with Tofu

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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!

Most Helpful Critical Review
Jan 25, 2004

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.

Jan 25, 2004

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!)

Jul 24, 2003

I make a Hot and Sour Soup which is pretty similar...but with a few modifications! I use 3 tablespoons red wine vinegar, 4 oz tofu, 4 oz pork tenderloin cut into strips, 2 cloves crushed garlic, 1 egg gently folded in towards the end, mushrooms and some canned bamboo shoots cut into strips. To make things real authentic, you should probably use shiitake and broken tree ear mushrooms...but I'm usually lazy and just toss in some from a can until it looks good! :P Absolutley NO bell peppers of any sort!! I've never seen this in a real restaraunt! I don't use water chesnuts, either...not only do I just not like them, I've just never seen them in a restaraunt version! Everything else is pretty much the same!! Hope this helps with some of the complaints I've been hearing!!

Feb 20, 2004

This had a most lovely flavor. My family and I loved this soup. A few suggestions...The bell pepper is unecassary. Soup way too thin and had to add 3 TBSP more corn starch. Hot&sour soup doesn't exist w/o eggs so I scrambled 2 eggs in a bowl and slowly poured it in at the end of the process. Added a couple handfuls of clean and cooked shrimp...wonderful!

Apr 02, 2006

My husband and I liked this soup very much. I took the advice of one of the reviewers and added one raw egg at the end. Made all the difference in color and thickness. Also added a drop or two of tabasco sauce to "spice it up a notch." Can"t wait to have it again!

Jan 25, 2004

The taste of this soup is fine. My wife and I both thought it was okay. Still, as others have said, in the hundreds of Chinese restaurants I've dined in through the years, I've never had a hot and sour soup that tasted even close to this: It's too watery (better increase the corn starch), no cabbage, no bamboo shoots, and I've never seen hot and sour soup with peppers of any kind in the mix. If called something else, I might have given this recipe four stars, but since the recipe is called hot and sour soup, I'm rating it relative to it's claim of being a hot and sour soup. Relative to other hot and sour soups I've had, this was quite marginal.

Jan 25, 2004

I've searched for a restaurant-styled Hot & Sour Soup recipe and I thank the submitter for this excellent recipe...Thank You sooo much!


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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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