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Vegetarian, East Asian

Hot and sour soup with tofu and noodles

Hot and sour soup with tofu and noodles is a Chinese dish for 4 people, ready in 35 minutes, easy to make, for about €1.90 per person. It combines tofu, mushrooms, carrot and silky egg ribbons in a lightly thickened broth, seasoned with vinegar and white pepper. The key to success is balancing the tang of the vinegar with the heat of the pepper, both added right at the end of cooking.

Tonight, a thick, peppery, tangy soup with tofu, mushrooms and silky egg ribbons, served over noodles.

Hot and sour soup with tofu and noodles
Total time
35 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This soup gets its name from its double character, tangy from black vinegar and hot from white pepper. The lightly thickened broth coats firm tofu, strips of mushroom and carrot, and ribbons of egg that form when you pour in beaten egg in a thin stream. It is as much a balance of textures as of flavors, between the softness of the tofu and the subtle crunch of the vegetables.

It is the kind of dish that warms you up without feeling heavy, perfect for a weeknight in fall or winter when you want something satisfying without spending hours in the kitchen. Mon Chou thought of this dinner for you when you want a change from the usual pasta and soups. It appeals to adults who like bold flavors, a bit less to kids who are sensitive to pepper, so scale that back for them.

The ingredients

4 people

Pantry

  • Firm tofu 200 g
  • Vegetable broth 1.2 l
  • Chinese noodles 250 g
  • Black or balsamic vinegar 4 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Cornstarchoften in the pantry 2 tbsp
  • White pepperoften in the pantry 1 tsp
  • Sesame oiloften in the pantry 1 tsp

Fruits and vegetables

  • Shiitake or button mushrooms 150 g
  • Carrot 1
  • Scallions 3

Dairy

  • Eggs 2

Allergens Gluten, Soy, Eggs, Sesame

The step by step recipe

  1. Cut the tofu, mushrooms and carrot into thin strips.

    Thin strips are closer to the original soup and cook faster.

  2. Bring the broth to a boil with the soy sauce, add the carrot and mushrooms, and let it cook. 8 min

    Go easy on the salt, the soy sauce is already salty.

  3. Cook the noodles in a separate pot, then divide them among 4 bowls. 4 min

    Cooking the noodles separately keeps the broth clear.

  4. Add the tofu, thicken the soup with the cornstarch dissolved in cold water, then pour in the beaten eggs in a thin stream while stirring. 4 min

    Turn off the heat before adding the egg for softer ribbons.

  5. Off the heat, add the vinegar, white pepper and sesame oil. Pour over the noodles and sprinkle with scallions.

    Add the vinegar last so it keeps its flavor.

Our tips to get it right

  • Dissolve the cornstarch well in cold water before adding it, otherwise it clumps in the hot broth.
  • Taste the broth before adding the vinegar and pepper, since the soy sauce and shiitake mushrooms already bring a lot of flavor.
  • Serve the soup as soon as it is ready, since the noodles keep absorbing broth and lose their texture if they sit too long in the bowl.

The variations

  • Swap the firm tofu for thinly sliced chicken if you are not cooking vegetarian, adding it a bit earlier to the broth so it cooks through.
  • For a milder version that works for kids, cut the white pepper and vinegar in half, then add them gradually while tasting.
  • For a quicker version, use rice noodles that cook in 2 minutes and pre-sliced button mushrooms.

What to serve it with

  • A light green tea
  • Steamed dumplings as a starter
  • Crunchy raw vegetables on the side

Storage

Store the broth and noodles separately in the refrigerator in a sealed container, for up to 2 days. Reheat the broth gently without a hard boil so the egg ribbons stay intact, then pour it over the noodles. This soup does not freeze well because of the noodles and eggs, which change texture.

Questions about this dish

Can black vinegar be replaced with another vinegar?

Yes, balsamic vinegar works well and is actually the alternative suggested in this recipe. Rice vinegar also works, with a milder, less woody flavor.

How do you get nice egg ribbons in the soup?

Pour the beaten egg in a thin, steady stream while gently stirring the soup at the same time. Turning off the heat just before gives softer, silkier ribbons, as noted in the recipe tip.

Can this soup be made ahead of time?

You can prepare the broth with the tofu, mushrooms and carrot ahead of time. Add the eggs, vinegar and pepper, and cook the noodles, only right before serving.

Which mushrooms work best for this soup?

Shiitake mushrooms give a stronger flavor closer to the original recipe. Button mushrooms are a more accessible alternative, with a milder taste.

How long does it take to make a hot and sour soup with tofu and noodles?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a hot and sour soup with tofu and noodles?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a hot and sour soup with tofu and noodles cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs, sesame. Always check the labels of the products you buy.

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