Tofu Soup with a Kick

This cozy soup is perfect for warming you up on chilly days, combining silky tofu with bold, spicy flavors. It’s easy to make and packed with ingredients that comfort and energize your body.

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TIME35 min

SERVINGS4

RATING4.8 / 5

01 / WHAT YOU NEED

Ingredients

3 tablespoons red wine vinegar 2 tablespoons cornstarch 3 cups chicken broth ½ cup water 8 dried shiitake mushrooms, rehydrated 1 clove garlic, crushed 1 (1/2 inch) piece fresh ginger root 2 teaspoons soy sauce ¼ teaspoon red pepper flakes 2 ounces firm tofu, diced 1 egg, beaten

02 / HOW TO MAKE IT

Let's cook.

Step 1

In a small bowl, mix the vinegar and cornstarch until smooth. In a saucepan, combine the chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger, soy sauce, and red pepper flakes. Bring everything to a boil over medium-high heat, then lower the heat, cover, and let it simmer for about 5 minutes. Take the lid off and gently add the tofu. Turn the heat back up so the soup comes to a boil again, then slowly pour in the beaten egg while stirring to create ribbons. Pour in the cornstarch mixture and keep the soup simmering over medium heat until the broth thickens just a bit, around 3 minutes. Finish by sprinkling chopped green onions on top before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Press the tofu well to remove excess water for better texture.
- Adjust the spice level by adding more or less chili according to your preference.
- Use fresh ginger and garlic to deepen the soup’s flavor.

Why you’ll love it

This soup is full of bold flavors and comforting warmth. It’s a great way to enjoy protein-packed tofu with a spicy twist. Perfect for anyone looking for a light yet satisfying meal that wakes up the taste buds.

Serving ideas

Serve this soup hot with a side of steamed rice or crusty bread. Garnish with chopped green onions or fresh cilantro for added freshness. A squeeze of lime can also brighten the dish.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the tofu from breaking apart. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.