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Hot & Sour Soup with Tofu

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Submitted by Ian

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.

YIELD

8 servings

PREP

20 min

COOK

30 min

READY

50 min

This hot and sour soup loads up on vegetables and tofu for a filling bowl with serious crunch and tang. Red bell peppers, scallions, snow peas, and water chestnuts give every spoonful a variety of textures, from crisp to silky.

The “hot” comes from crushed red pepper flakes and black pepper. The “sour” comes from red wine vinegar, which brings a sharper, more assertive acidity than the traditional rice vinegar. A splash of soy sauce and sesame oil tie the broth together with that unmistakable savory depth.

Cornstarch slurry thickens the broth into a glossy, body-hugging consistency that clings to the tofu and vegetables instead of running off. Stir it in smoothly and let the soup bubble for a few minutes until it turns translucent and thick.

Pro Tips

  • Stir the cornstarch slurry right before adding it. Cornstarch settles fast and won’t thicken evenly if it separates
  • Add the tofu last and heat gently. Vigorous boiling breaks cubed tofu apart
  • Fresh snow peas go in with the cornstarch; frozen ones go in with the tofu so they don’t overcook
  • Taste and adjust the vinegar and red pepper flakes to your preference. The balance should be equally hot and sour

Variations

  • Add beaten egg drizzled in at the end for egg drop-style ribbons
  • Swap tofu for sliced mushrooms or shredded chicken
  • Use rice vinegar instead of red wine vinegar for a milder, more traditional sour note

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
2 2
LARGE LARGE SWEET RED BELL PEPPER
cored, seeded, cut into 3/4 inch strips
1 ½ 355
CUPS ML SCALLIONS, SPRING OR GREEN ONIONS
cut diagonally into 3/4 inch pieces
2 473
CUPS ML CHICKEN BROTH
canned or homemade
2 473
CUPS ML VEGETABLE STOCK
or water
2 10
TEASPOONS ML RED WINE VINEGAR
½ 2.5
TEASPOON ML RED PEPPER FLAKE
crushed
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
2 30
TABLESPOONS ML CORNSTARCH
3 45
TABLESPOONS ML WATER
1 5
TEASPOON ML SESAME OIL
½ 226.8
POUND G SNOW PEA POD
fresh or frozen
1 453.6
POUND G TOFU
drained and cut into 1/2 inch cubes
8 231.2
OUNCES ML/G WATER CHESTNUT

Directions

Heat oil in large saucepan over medium-high heat.

Add pepper and onion; stir fry about 5 minutes.

Add chicken broth, vegetable stock and soy sauce. Bring to boil.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 252 42% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 401mg 17%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 14%
Sugars g
Protein 27g
Vitamin A 39% Vitamin C 139%
Calcium 43% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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