Warm up your cold nights and rainy days with this easy and delicious Filipino Hot Soup recipe! It's made of tofu, mushrooms, eggs, veggie slices, and vegetable broth, which makes it a hearty dish for the whole family. Have a try!
Looking for more Filipino soup recipes? Try my Easy Ginger Noodle Soup or my Sotanghon At Upo Soup (Glass Noodles with gourd).
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What is Filipino Hot Soup?
This Filipino Hot Soup recipe is an easy, healthy, and tasty soup (or sabaw) dish made of vegetable broth, diced firm tofu, mushrooms, eggs, and veggie slices. It tastes sour with the added rice vinegar and is thickened by the cornstarch mixture.
It's the perfect comfort food to serve during the cold season and is great for lunch or dinner for the family. Pair this with steamed rice and enjoy a simple yet hearty and delicious Filipino food. Please let me know your thoughts in the comment section if ever you try this easy Filipino recipe!
Health Benefits of Tofu
- Helps with heart health.
- Lowers cholesterol levels.
- Excellent source of protein.
- Supports the immune system.
- Reduces the risk of certain cancers.
Substitutions
- Feel free to use tamarind if rice vinegar is unavailable.
- Replace the cabbage with baby bok choy or water spinach for a different veggie twist.
Variations
- For a spicy version, you may add minced fresh ginger and chili oil or black pepper to this Filipino soup recipe.
- For non-vegans or vegetarians, you may use chicken broth instead of vegetable broth and chicken, pork or beef meat for protein.
- Feel free to omit the egg for a vegan version.
- You may use sliced bamboo shoots, enoki mushroom slices, black fungus, bok choy, bell pepper, green beans, garlic, and green onion slices in this Filipino dish if desired.
- You can turn this into a Filipino-style chicken sopas or sotanghon soup by adding chicken, elbow macaroni, or sotanghon noodles, and evaporated milk.
Storage
Place your leftover soup in an airtight container and put it in your fridge. It can last for 1-2 days. Reheat the soup on medium heat before serving.
Top Tips
- This Filipino soup recipe can be prepared ahead of time and frozen. Make the soup and leave out the tofu before freezing. When the soup is prepared to be served, defrost it, add the tofu, and bring it to a boil.
- This recipe is all about the flavorful side—feel free to omit the salt and opt for a low-sodium vegetarian sauce if you prefer.
Ingredients
Listed below are all the ingredients you will need:
- soy sauce
- black rice vinegar
- white sugar
- sesame oil
- ground white pepper
- vegetable broth
- carrots
- button mushrooms
- radish
- firm tofu
- eggs
- water and cornstarch mixture
- cabbage
- salt
Instructions
In a bowl, stir together, combine soy sauce, black rice vinegar, white sugar, sesame oil, and ground white pepper, set aside:
Place the vegetable broth in a pot and bring the mixture to a boil. Add the sliced carrots, button mushrooms, and sliced radish, and allow it to simmer for 5 minutes:
Add the diced tofu, the soy sauce mixture, and the water-cornstarch mixture and continue simmering for another 2 minutes. Then, add the shredded cabbage and beaten eggs and continue to cook for another 2 minutes:
Season with salt then pour to a serving bowl and serve immediately:
Enjoy!
Frequently Asked Questions
Filipino Hot Soup
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon black rice vinegar
- 4 teaspoons white sugar
- ½ teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 4 cups vegetable broth
- ½ cup thinly sliced carrots
- ½ cup sliced button mushrooms
- ¼ cup sliced radish
- ½ cup diced firm tofu
- 2 large eggs beaten
- 1 tablespoon + 2 teaspoon cornstarch mixture
- ½ cup shredded cabbage
- ½ teaspoon salt
Instructions
- In a bowl, mix together, combine soy sauce, black rice vinegar, white sugar, sesame oil, and ground white pepper, set aside.
- Place the vegetable broth in a pot and bring the mixture to a boil.
- Add the sliced carrots, button mushrooms, sliced radish, and allow it simmer for 5 minutes.
- Add the diced tofu, the soy sauce mixture, and the water-cornstarch mixture and continue simmering for another 2 minutes.
- Add the shredded cabbage, beaten eggs and continue to cook for another 2 minutes.
- Season with salt then transfer to a serving bowl and serve immediately.
Kathleen says
This has almost 9000mg of sodium? For the entire pot of soup or?
Looks yummy but if that sodium is “per serving” that’s off the charts and 4x the daily recommended amount of sodium. Is that number a typo?
Thanks
Lainey says
Hi Kathleen, Thank you for pointing that out! The sodium content estimate of around 9,000 mg refers to the entire pot of soup, not per serving. The actual sodium per serving will depend on how many portions you divide the soup into.
For example, if the soup serves 4, that would be approximately 2,250 mg of sodium per serving, which is still significant. The sodium primarily comes from the soy sauce and added salt, so you could reduce the amount of soy sauce, use a low-sodium alternative, or skip the added salt altogether to make it more in line with daily recommendations.
I hope that clears things up! Let me know if you have any other questions. 💘
Julius says
This is new for me. I never had vinegar with my soup before.
Sweet says
I've tried making this before but it didn't work out. I'm excited to make it this way!