Microwave Hot and Sour Soup

a soup in a mug
A soup in a mug
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1 ½ tbsp Water
1 tbsp Cornstarch
1 cup Chicken broth low-sodium
1 tbsp Soy sauce low-sodium
½ tbsp Rice vinegar
¼ tsp Chili oil
¼ cup Tofu firm, cut into ½-inch cubes
2 Cremini mushrooms thinly sliced
1 ½ tbsp Eggs whisked, about ½ an egg
⅛ tsp White pepper ground
1 Scallions thinly sliced

Nutritional information


Microwave Hot and Sour Soup


Chilly weather is the perfect excuse to make this Microwave Hot and Sour Soup. It is warming and flavorful and takes about 10 minutes to put together. Asian-inspired, this cozy soup is spiced with chili oil, white pepper, and rice vinegar and packs in plenty of umami flavor. A great meal to make when you need a single-serving dish, it’s also low in calories and packed with protein. 

This recipe strays from more traditional renditions by adding cremini mushrooms. Cremini mushrooms are mild in flavor, but if you like shiitake mushrooms, feel free to sub them in. You can also adjust the heat level to your taste. Make sure to use a mug that holds at least 20 ounces of liquid, or the soup will overflow as it cooks. Garnish with thinly sliced scallions, and you are good to go! 

To make the Microwave Hot and Sour Soup, you will need the following ingredients:

Ingridiens for Microwave Hot and Sour Soup

Steps to make Microwave Hot and Sour Soup


Dissolve cornstarch


To a small bowl, add 1 ½ tablespoons water and 1 tablespoon cornstarch and stir until cornstarch is fully dissolved. Set aside.


Combine broth, soy sauce, rice vinegar and chili oil


To a large microwave-safe bowl or a mug, add 1 cup low-sodium chicken broth, 1 tablespoon low-sodium soy sauce, ½ tablespoon rice vinegar, and ¼ teaspoon chili oil and stir to combine. Taste and adjust seasonings to taste if needed.


Add tofu and mushrooms


Add in ¼ cup chopped firm tofu and 2 thinly sliced cremini mushrooms and stir.


Microwave for 2 minutes


Cover the mug with a paper towel and place the mug into a microwave. Microwave at full power for 2 minutes.


Remove, stir, and microwave for another 1 minute


Remove the mug from the microwave, stir, and immediately place back to cook for another 1 minute or until the mushrooms are ready.


Whisk in cornstarch mixture


Give the cornstarch mixture a quick stir, then whisk it in the hot soup until there are no clumps.


Add egg and white pepper


Drizzle 1 ½ tablespoons egg over the top and sprinkle with ⅛ teaspoon ground white pepper. Using a fork, stir a few times just until the egg starts to ribbon.


Microwave for 1 minute


The soup should be hot enough to partially cook the egg so you will see the ribboning.
Microwave the soup for another 1 minute or until the egg is fully cooked.



Garnish with thinly sliced scallions and enjoy.

If you are looking for a cozy and satisfying single-serving soup recipe, this flavorful Microwave Hot and Sour Soup is for you. It’s quick - about 10 minutes from start to finish - and it’s warming and satisfying, making it an excellent weeknight option. Give this recipe a try soon and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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