Sichuan-Style Hot and Sour Soup

An Asian favorite, loaded with tofu, vegetables, and contrasting spicy and piquant flavors.
  • 0:30 TIME
  • 10 Portions
  • 46 calories



Oil, canola1/2 fl oz
Shiitake mushrooms, fresh, sliced2 oz
Ginger paste2 Tbsp
Bamboo shoots1/2 cup
Chicken stock, made with Minor's Chicken Base2 qts
Maggi Seasoning3 Tbsp
Hot pepperas desired
Rice vinegar1/4 cup
Sugar1/2 oz
Tofu, diced8 oz
Cornstarch3 Tbsp
Scallions, sliced1/2 cup



  1. Heat oil in a soup pot and sauté shiitakes until lightly caramelized. Add ginger paste and sweat until fragrant.
  2. Add bamboo shoots and chicken stock, reserving 1/3 cup of stock for making a slurry. Bring remaining stock to a simmer.
  3. Season with Maggi Seasoning, hot pepper to taste, vinegar, and sugar. Add tofu.
  4. Combine reserved stock with cornstarch to form a slurry. Whisk slurry into simmering soup. Once thickened, add scallions. Season to taste.

To create an alternate version of this dish use Maggi Seasoning and fresh chiles.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy46 kcal
Protein0 g
Fats, total3 g
Carbohydrate, total5 g
Sugars, total4 g
Fats, saturated6 g
Fiber, total dietary0 g
Sodium400 mg
Calcium2 mg
Cholesterol0 mg
Iron0 mg
Vitamin C1 mg
Vitamin D1 IU