Lunch · 20 min · chinese

Vegan Hot and Sour Soup

This is the kind of Chinese lunch you’ll make on repeat — firm tofu and bamboo shoots, 20 minutes, big payoff. The macros do the talking: 22g protein, 29g carbs, and 12g fat in every 280-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1/2 block Firm tofu
• 1/2 cup Bamboo shoots
• 1/2 cup Shiitake
• 3 cups Vegetable broth
• 2 tbsp Rice vinegar
• 1/2 tsp White pepper

Steps

1. Slice the shiitakes thin and cut the tofu into thin ribbons or small cubes. Rinse the bamboo shoots.
2. Bring the vegetable broth to a boil in a medium saucepan over high heat. Add the shiitakes and bamboo shoots.
3. Drop to a simmer and cook 8 minutes, until the mushrooms are tender and the broth has taken on their flavor.
4. Gently slide in the tofu and simmer 3 more minutes — stir carefully so the ribbons don't break apart.
5. Stir in the rice vinegar and white pepper. Taste and adjust: more vinegar for tang, more white pepper for heat.
6. Ladle into bowls and serve fiery hot — this soup is best eaten right off the stove.

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