Hot and Sour Tofu Soup

Recipe by gerrybeanz

  • Time needed: 30 minutes
  • Calories per serving: 191
  • Servings: 4
  • Difficulty: 2
  • Rating: no ratings yet

Gorgeous and filling low carb, vegan soup.


• 1 tbsp groundnut oil
• 2 cloves garlic, crushed
• 3cm piece fresh root ginger, grated
• 250g mushrooms, sliced
• 1 litre hot vegetable stock (dairy free)
• 2 tbsp dark soy sauce
• 2 tbsp rice vinegar
• Pinch of ground white pepper
• 160g pack Cauldron marinated tofu
• 300g (ish) pack of vegetable stir fry
• 3 salad onions, thinly sliced (optional)


1. Heat the oil in a large saucepan and cook the garlic and ginger for 1–2 minutes until softened.
2. Add the mushrooms and stir fry for 2 minutes.
3. Stir in the vegetable stock, soy sauce, rice vinegar and a pinch of ground white pepper. Bring to a boil and simmer gently for 10 minutes until slightly reduced.
4. Stir in the tofu and stir fry vegetables and simmer for a couple of minutes.
5. Remove the pan from the heat, ladle into bowls and scatter with the salad onions to serve.

How did you find the recipe?

Please register or log in to post a review.