Hot and sour soup with mushrooms, tofu and egg
A peppery, tangy soup packed with mushrooms and silky tofu. Warming, quick and fills you up.
- Time25 min
- LevelEasy
- Costabout £2.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the broth, ginger, mushrooms and bamboo shoots in a pan. Bring to a simmer and cook for 8 minutes.
8 min - 2
Add the tofu, vinegar, soy sauce and white pepper and simmer for 3 minutes. Taste. It should be sharp, salty and peppery.
3 min - 3
Mix the cornflour with 4 tbsp cold water, stir it in and cook for 2 minutes until the soup thickens slightly.
2 min - 4
Turn the heat to low and pour in the egg in a thin stream, stirring slowly, so it sets in ribbons.
- 5
Stir in the sesame oil and serve topped with the spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.