Chinese: Hot & Sour Soup with Tofu
Submitted by garnet
Light, vegetable-packed hot and sour soup with firm tofu, crisp snow peas, and red bell peppers in a tangy, spicy broth. Ready in 30 minutes for a quick, healthy meal.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThis streamlined take on hot and sour soup swaps the usual pork and egg for colorful vegetables and protein-rich tofu.
Red bell peppers add sweetness while snow peas bring a satisfying snap.
The broth still delivers that addictive balance of heat and tang, thickened just enough to feel substantial.
It’s lighter than the traditional version but no less satisfying, perfect for a quick weeknight dinner.
Pro Tips
- Use firm or extra-firm tofu so it holds its shape in the soup without crumbling
- Fresh snow peas are crunchier than frozen, but frozen works in a pinch
- Add the tofu gently at the end to prevent it from breaking apart
- Taste and adjust the vinegar and red pepper flakes to match your heat tolerance
Variations
- Add shiitake mushrooms for earthy depth and meatier texture
- Use vegetable broth instead of chicken broth for a fully vegetarian version
- Toss in baby bok choy or spinach for extra greens and nutrients
Ingredients
Directions
Heat oil in large saucepan over medium-high heat.
Add peppera snd onion; stir fry about 5 minutes.
Add chicken broth, vegetable stock and soy sauce.
Bring to boiling.
Lower heat; simmer for about 5 minutes.
Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth.
Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly.
Add tofu, frozen snow peas if using, and water chestnuts.
Gently heat through.
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