Hot and Sour Soup with Tofu

  • lranaeg Posted: 03/29/10
    Worthy of a Special Occasion

    My husband and I both agreed, we didn't like the tofu in this soup (although we both like tofu) but the soup base has potential. Very good and rich for such a quick soup. I think next time I may garnish with fresh cilantro and skip the tofu, maybe add ground pork instead but we will make this again.

  • skspillman Posted: 04/15/10
    Worthy of a Special Occasion

    Made this last night, and it went over well, though didn't get any rave reviews. I thought it was plenty spicy, but my boyfriend thought it could have used more heat--maybe next time I'll try with the sambal oolek suggested. I followed the recipe exactly except my grocery store didn't have dried mushrooms so I just used bottled sliced ones. I was also out of white vinegar so I used rice vinegar instead. I found that one-inch cubes of tofu were a little large for my preference, so next time I will make them about half the size. Overall this was a solid recipe which I will try again.

  • tvagents Posted: 03/29/10
    Worthy of a Special Occasion

    Amazing! It tastes just like our favorite resturant and simple to prep!

  • stephinoregon Posted: 04/18/10
    Worthy of a Special Occasion

    Very good recipe that I will make again, but I might use just a smidgen less vinegar next time.

  • lobsterbaby Posted: 05/02/10
    Worthy of a Special Occasion

    This soup was rich, had many flavors. My husband has been raving about it for a week. He doesn't even like Sweet and Sour soup or tofu, typically. For sure try this soup. The only substitutions I made was using black pepper in the place of white. And I couldn't find only dried shitake mushrooms, so I used a mix of 3 that contained Shitake. I served it with edamane -warm with a sprinkle of coarse sea salt. I agree with a previous reviewer and chopped the tofu in smaller pieces. Will make again.

  • No Longer Registered Posted: 01/08/11
    Worthy of a Special Occasion

    Very easy to make in contrast of a lot of other hot and sour recipes I see. I added celery. I think next time I will cut the tofu into smaller pieces and/or marinate it first. Also, I might add carrots.

  • ChefAmandaLynn Posted: 04/24/11
    Worthy of a Special Occasion

    The broth smells and tastes exactly like what you get at a Chinease restaurant. I think I would have liked it more without the tofu. Can't believe how spicy it was just white pepper.

  • MeganCalPoly Posted: 02/16/12
    Worthy of a Special Occasion

    Fantastic recipe. Great flavor w/a nice amount of heat. Everyone I've made it for loves it. Even my 2 year old. However there's a LOT of tofu, so I started doubling the broth and spices and kept the tofu, mushroom, egg, bamboo and onion amounts the same. Doubling everything makes for a much better ratio of tofu to broth. Plus there's more to go around! :)

  • rmswens Posted: 06/12/13
    Worthy of a Special Occasion

    Loved it! I really like the fresh ginger in it!

advertisement

More From Cooking Light