If Korean soondubu and Chinese hot and sour soup had a baby, this would be it. This hot and sour tofu soup combines the silky texture of Korean soft tofu stew with the bold, tangy flavors of a classic Chinese hot and sour broth. The result is a cozy, protein-packed soup that is spicy, savory, and incredibly comforting.
Unlike traditional versions that can take hours to develop flavor, this recipe comes together quickly using simple pantry staples. It is perfect for busy weeknights when you want something warm and satisfying without spending all evening in the kitchen.
The broth begins by sautéing garlic in chili oil until fragrant. Gochugaru is then added to bloom in the hot oil, creating a rich red color and gentle heat. Dashi provides an instant umami boost, making the broth taste as though it has been simmering for hours.
Next, thinly sliced beef and shrimp are added. The combination of the two proteins gives the soup incredible depth while keeping it light and balanced. Bone broth forms the foundation, adding richness and extra protein. Rice vinegar is stirred in to create the signature hot and sour flavor. The acidity cuts through the richness and brightens every spoonful.
Soft tofu is then added to the broth, where it gently absorbs all the spicy, tangy flavors. Enoki mushrooms provide a delicate texture and soak up the flavorful broth beautifully. Finally, a whole egg is cracked directly into the simmering soup and gently poached until the whites are just set and the yolk remains soft.
Finished with fresh green onions, this hot and sour tofu soup is comforting enough for cold evenings yet light enough to enjoy year-round. It delivers bold flavors with minimal effort, making it a recipe you’ll reach for again and again.
Nutrition & Key Ingredients
This hot and sour tofu soup is rich in protein, full of umami, and packed with nourishing ingredients.
Key highlights include:
- Soft tofu
High in plant-based protein and naturally silky, tofu absorbs the flavorful broth while creating the signature texture of soondubu.
- Bone broth
Rich in collagen and protein, bone broth gives the soup body and depth.
- Shrimp and thinly sliced beef
Two protein sources that cook quickly and create a balanced, satisfying meal.
- Gochugaru
Adds vibrant color and a gentle, smoky heat without overpowering the broth.
- Dashi
Provides a natural umami boost that makes the broth taste rich and layered.
- Rice vinegar
Creates the bright, tangy finish that defines hot and sour soup.
- Enoki mushrooms
Add delicate texture and naturally absorb the broth’s bold flavors.
Why You Should Make This Recipe
You should make this hot and sour tofu soup because it combines the best parts of two classic comfort foods into one easy recipe. It has the silky tofu and cozy warmth of Korean soondubu with the tangy, spicy flavors of Chinese hot and sour soup.
It is quick enough for weeknights, impressive enough to serve guests, and packed with protein and umami. If you enjoy bold flavors and comforting soups, this recipe deserves a place in your regular rotation.
Add dashi powder and stir to combine. Add the thinly sliced beef and shrimp and cook for 1 min. Pour in the bone broth and bring to a gentle simmer.
Crack the egg directly into the simmering broth and cook until the egg white is set and the yolk reaches your preferred doneness. Garnish with sliced green onions and serve immediately.
