Hot & Sour Soup with Tofu

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