Healthy Hot and Sour Soup

This Healthy Hot and Sour Soup is a veggie-loaded take on a Chinese restaurant classic. It will warm you from the inside out, and clear your sinuses too!

Healthy Hot and Sour Soup

Healthy Hot and Sour Soup

Super simple to whip up, this veggie-packed Healthy Hot and Sour soup will warm you from the inside, out.
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Cook Time 15 minutes
Course Soup
Cuisine Chinese


  • 2 tablespoons sesame oil
  • 2 inch piece of fresh ginger , minced
  • 2 cloves garlic , minced
  • 3 stalks celery , chopped
  • 1 cup shredded carrots
  • 8 ounces mushrooms , sliced
  • 10 cups veggie broth , separated
  • 1/4 teaspoon Chinese-five-spice
  • 1 1/2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup + 1 tablespoon rice vinegar
  • 1/2-1 1/2 teaspoons red chili flakes , to taste (start with 1/2 tsp and adjust later)
  • 2 tablespoons cornstarch
  • 2 eggs , whisked
  • 1 cup cabbage , purple or white, chopped
  • 1 can (8 ounces) bamboo shoots , rinsed and drained
  • 1 cup snow peas
  • 2 ounces arugula leaves
  • 1 bunch scallions , white and light green parts chopped and set aside
  • 1 brick extra-firm tofu , drained, and sliced in strips


  • Drain tofu and slice in strips. Watch my video How to Drain Tofu in 3 Easy Steps.
  • Heat sesame oil over medium heat in large soup pot. Saute garlic, ginger and celery 2-3 minutes.
  • Add cabbage, mushrooms and 9 cups of veggie broth to pot.
  • Stir in soy sauce, five-spice, brown sugar and red pepper flakes. Bring to boil.
  • Dissolve cornstarch into remaining cup of broth and add to pot along with tofu. Reduce heat, cover and simmer 5-7 minutes.
  • With pot over heat, create a whirlpool effect by stirring while drizzling whisked eggs in. This will create ribbons of cooked egg.
  • Remove from heat. Add remaining ingredients and serve.


There are many methods to drain tofu. I prefer to wrap in layers of paper towels and leave under a heavy cast iron for 2+ hours, changing towels once mid-way through. Watch my video How to Drain Tofu in 3 Easy Steps.
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