• Hot and Sour Soup with Tofu


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Jess Toliver, Jess Delicious Living

Hot and Sour Soup with Tofu


Olive oil for sautéing
1 10-ounce package crimini or baby bella mushrooms, sliced
2 tablespoons minced gingerly
2 cloves garlic, minced
Sriracha hot sauce
6 cups vegetable broth
2 cups water
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon black pepper
Juice from 1 lime
2 eggs
1 package tofu, pressed, cubed
6 scallions, chopped


Sauté mushrooms, ginger, garlic, and hot pepper flakes in large pot until mushrooms are soft.

In a small bowl, whisk together soy sauce, vinegar, sugar, lime juice, sriracha and black pepper. Set aside.

Once mushrooms are cooked, add broth and water.

Add soy sauce and vinegar mixture. Bring soup to boil.

Whisk the eggs together in a measuring cup. While stirring the soup, pour in the eggs in a slow stream.

Reduce heat to a simmer. Add tofu and simmer for five minutes.

Serve topped with scallions.

Serves 4

Recipe provided by Chef Jess

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