Hot and Sour Soup

Photo: Hot and Sour Soup
Tangy and spicy flavors are combined in a simple weeknight soup. The Baked Tofu adds a nice chewiness to the soup, but it is optional.
6-8 Servings

Baked Tofu

  • 1 Tablespoon tamari or soy sauce
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon mirin
  • 1 Tablespoon rice vinegar
  • 1 (10-ounce) block super-firm tofu, sliced thinly


  • 1 Tablespoon olive oil
  • 1 cup diced onion
  • 4 cups thinly sliced cabbage
  • 1 cup thinly sliced carrots
  • 1 (15-ounce) can fire-roasted tomatoes, blended
  • 6 cups vegetable broth
  • ¼ cup tamari or soy sauce
  • ¼ cup rice vinegar
  • 1 Tablespoon honey
  • 1 teaspoon red chili flakes
  • Sea salt and black pepper to taste
  • Sliced green onions for garnish
  • Sesame seeds for garnish
  • Lemons for garnish
  1. To make the Baked Tofu: Mix together soy sauce, sesame oil, mirin, and rice vinegar in a large bowl. Add tofu and marinate one hour.
  2. Layer tofu onto a rimmed baking sheet and bake at 400º for 20 minutes. Flip tofu and bake 10-15 minutes more, or until tofu is golden. Set aside.
  3. In a large stockpot, heat olive oil. Add onion and cook until browned.
  4. Add remaining ingredients to onions and bring to low boil. Cover and cook 20 minutes. Add salt and pepper to taste. Stir in baked tofu.
  5. Divide soup into serving bowls, and garnish with green onion, sesame seeds, and a squeeze of lemon. Enjoy!