Hot and Sour Soup

  • cejboston Posted: 01/07/09
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    I loved this recipe, have made it a few times now. Hot & Sour soup is one of my all-time favorite Chinese dishes; I have to get it whenever we go out for Chinese food. This was better than most restaurants' soup, and it tasted (and is) a lot healthier, too! I do use fresh button mushrooms, usually add a little more tofu and vinegar than called for, and agree that the hot chile oil is a must for the most authentic flavor. Keeps pretty well for lunches during the week as an extra bonus.

  • meme48 Posted: 09/24/09
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    sooo good! i just used baby bella mushrooms, no cilantro, and added a little sriracha hot chili sauce. it was wonderful

  • Bert22 Posted: 11/04/09
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    Excellent soup. So tasty. Surprisingly hearty. Tastes just like a Hot & Sour Soup at my favorite restaurant. I used balsamic vinegar instead of rice vinegar and it was great. I also added some sriccha. So tasty.

  • jannicev Posted: 12/02/08
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    This soup was soooo satisfying! Like other reviewers, I used fresh mushrooms and added about 1/2 cup sliced bamboo shoots and lean pork loin. My grocery store didn't have chili oil, but a squirt of sriracha was a more than adequate substitute!

  • Sheree3 Posted: 01/17/11
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    I do add more pepper, vinegar and siracha, but I absolutely love this. Perfect for winter-time, trying to get a cold time. I've always used regular mushrooms, still fantastic with bonus of being affordable.

  • asyl076 Posted: 01/04/09
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    Prepared as directed with the exception of additional fresh mushrooms and some pork loin. Flavor was okay, but the cilantro really dominated the dish. If I make again, I will definitely cut down on the cilantro.

  • RenoTX Posted: 04/20/09
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    Made this for the first time tonight, and it was a big hit. I love hot & sour soup at restaurants, and this was very close. I think it needed a bit more pepper and tanginess for my taste, but that was easily remedied at the table with a twist of lime and a shake of pepper. I didn't have chili oil, but the other reviews insisted that it was key, so I found an easy internet recipe to make my own from peanut oil and chili pepper flakes. It was yummy. I just used regular mushrooms b/c that is what I had on hand, and it still turned out great. Will definitely put this into the rotation -- it was a great way to get a little tofu into our mealtime.

  • coyote36 Posted: 02/09/11
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    Good start, but lacked something. Total time for soaking mushrooms way too short. Didn't need the egg whites for a true hot and sour soup.

  • scrane7 Posted: 02/27/11
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    Wonderful soup - I used fresh mushrooms, and couldn't find chili oil, so I combined hot sauce with a little olive oil. It was very tasty!

  • MargaretK Posted: 01/11/10
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    This soup is wonderful. I love hot and sour soup, but hate when restaurant make it all gummy. This has all the flavor and a nice smooth texture. Also it is very easy to make.

  • TheFOs Posted: 03/03/11
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    Definitely needs a hot sauce; we used the sweet chili sauce that was great. Don't make the mistake of putting the full pound of tofu in--too much.

  • SuchAGoodCook Posted: 02/28/10
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    I really hate being negative but... this dish was disgusting. I bought rice vinegar and dried mushrooms especially for this dish. I followed the recipe exactly and I ended up throwing it all away. IT WAS GROSS!!!!

  • tessa8631 Posted: 04/20/10
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    This soup is delicious. I used 10 sliced button mushrooms and they worked fine. I also soaked some olive oil with crushed red pepper beforehand and drizzled on top of the soup (omitting flakes) in place of the chili oil and it worked very well.

  • KristinNicole Posted: 11/15/10
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    I tried this recipe over the weekend, I felt like it was missing something but overall was a very good soup. I replaced the wood ear mushrooms with oyster mushrooms since I couldn't find the wood ear mushrooms anywhere in my local grocery stores. I also added Sriracha Hot Chili Sauce for a little more hotness. A little dash of this goes a long way, so if you use it taste it before adding more to your soup. Great dish, I will probably make it again but try to see what is missing to add it for the next time. Pretty simple to make too, made it in about 30 minutes or so..... xo, kristin nicole http://soapnights.com

  • cecdkc Posted: 01/03/12
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    Fantastic! A tad more vinegar, a touch more soy sauce, and srirachi--perfection!

  • JessicaJJM Posted: 03/19/13
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    Very good. Would go great with another asian dish.

  • BrittanyG156 Posted: 06/06/13
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    Excellent soup! I took some of the advice here and added a little extra rice wine vinegar and a little siracha after drizzling with chili oil, and now its got the perfect spicy kick. I also added some sliced water chestnuts when I added the tofu because I like the extra crunch.

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