Hot and Sour Soup

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This was better than the soup we ordered @ Spicy World (Beaverton, Oregon yesterday.
I added peeled straw mushrooms and water chestnuts and two more tablespoons of cornstarch. I also used sesame seed oil instead of canola oil.
I would be proud to make this for guests.
Thanks !!!

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Changed a couple of things to what I had available and it was still great!

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Made the recipe with the following changes/substitutions:

1 Standard chicken stock
2 Bean sprouts instead of pork

Was good, but needed something. I wound up adding some rice vinegar at the table, that seemed to do it. I'm noticing others have a similar issue, I'm wondering if it could be the brand of vinegar. I was using Wegmans store brand, 4.2% acidity.

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Very good taste. I substituted the pork with chicken. After I was done, I tested and it was good but I felt it was missing something so I added a teaspoon of sesame oil which changed it for the better. Probably could use a little more vinegar but depends on your taste. This has replaced my old Hot & Sour recipe that I have been using for almost 30 years.

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I thought the soup was very good and fairly easy to make. My husband really liked it too. However, I didn't find it tasting like our local Chinese restaraunt. The flavor was a little different.... but good. Thanks for sharing your recipe.

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Tastes just like the hot & sour soup from a Chinese restaurant. I used shitake mushrooms instead of the ones he recommends and doubled the pork and bamboo (I like soup with lots of bits. I also added more vinegar at the end after sampling. Excellent recipe. We will be making it again.

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Why use pork when you already have chicken available from making the chicken broth? Not nearly enough vinegar, lemon juice and sambal.

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Made this soup tonight for dinner the hot and the sour both fell short of the mark, I had to add another half a cup of rice vinegar and 1/4 cup lemon juice to bring up the sour and the hot I had to add some sriracha hot chili sauce to it trying to add some heat.

Will NOT make again!!!

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This is genius.... So easy to make, ever so tasty! I used the meat off the chicken that I made the stock with instead of the pork. I also added the juice of one lemon to make it a little more sour. I got this big pot of soup in the fridge now and am going to eat on it all week, that's how good this is!

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it's too spicy for me, and not sour enough. i added more vinegar, but still feeling the spicy is too overpowering. it still goes pretty well with rice though.