Hot and Sour Soup

Recipe courtesy Tyler Florence

Show: Food 911Episode: Chinese Spare Ribs

Rated: 5 stars out of 5Rate itRead users' reviews (37)

• RECIPE
• COMMENTS & REVIEWS(37)

Showing 1 - 20 of 37

• recipe Hot and Sour Soup
  Donna Seattle, WA 09-22-2009

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  Almost as good as Flo's!

  Rated: 5 stars out of 5

  I'm addicted to the hot and sour soup from Flo's in Scottsdale, but I don't live there, so I go through withdrawal all but one week a year. When I can't stand it anymore, I'll order hot and sour locally, but it's never "right" for me. Finally - I've found something close, and I can make it at home just the way I like! (I usually slurp the broth and leave the "extras" for my hubby, who can eat anything.) Like others, I used the chicken that I made the stock from in the soup, rather than buying pork. I detest mushrooms, so left them out of the soup, but I did simmer a package of dried with the stock for the flavor (it's just the texture I hate). I'm allergic to soy, so left the tofu out of course. Thinly sliced some water chestnuts and added that to the soup, adjusted vinegar and white pepper to my taste, and I'm in hot and sour soup heaven. Thanks Tyler.

• recipe Hot and Sour Soup
  Steffi Plymouth, MN 09-22-2009

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  ♥♥♥ this soup!

  Rated: 5 stars out of 5

  What a fabulous soup! I love this soup so much that I always make a double batch and freeze some of it in individual bags to take to work. It's absolutely incredible! When I don't have a lot of time, I use storebought chicken broth and it still turns out pretty good.

• recipe Hot and Sour Soup
  Dee Fallbrook, CA 03-23-2009

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  I won't buy take-out Hot and Sour Soup ever again!

  Rated: 5 stars out of 5

  After making this, this weekend- here are a couple of comments.... 1. If you don't already do this...definately get out all of your ingredients after making the broth-to finish the soup and prep them. 2. Watch the heat from the red chile paste, such as sambal oelek - it is hot stuff (and I like hot). 3. I used poached chicken breast which I shredded instead of the pork. 4. This worked well to make the chinese broth- I added to boxed low salt chicken stock, the spices and vegetables, then poached the chicken in the broth-then set the cooked chicken in the fridge until I was ready to finish the soup. 5. You can use dried Shitake mushrooms. For extra flavor, I saved the broth from re-hydrating the mushrooms, and added it to the chicken broth. 6. Another time saver is to use an egg slicer to slice the tofu. Medium firm tofu has the same texture as a hard boiled egg and it works like a dream! 7. Do rinse your canned bamboo shoots at least 3 times, to remove the "canny flavor". I doubled the recipe-as we like leftovers. Everyone loved this- I look forward to making it a household staple.

• recipe Hot and Sour Soup
  Ashley Winston-Salem, NC 02-26-2009

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  Better than some Chinese Restaurant's soup....

  Rated: 5 stars out of 5

  I have made this recipe many times and my boyfriend and I love this soup! Tyler's recipe's are always sooooo good and they are easy to make (even the intermediate ones). I trust every recipe he has to be the best. This hot and sour soup recipe is better than any chinese restaurant's that I have been to. I was amazed at how wonderful and flavorful this soup was. It is definitely a hit with me and my family!

• recipe Hot and Sour Soup
  Joy Olathe, KS 01-30-2009

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  Add fish sauce

  Rated: 5 stars out of 5

  As I was making this recipe, I tasted it multiple times and although I could taste the bitterness from the rice wine vinegar, it wasn't hitting the mark for me as what it tastes like in the restaurant. I decided to add a few dashes of fish sauce (found in the local Asian market) and the taste became spot on what I expected. Absolutely wonderful and perfect. I would recommend that you can find the very similar wood ear mushroom in a dried thinly sliced form. Alot of times the package just says "fungus"

• recipe Hot and Sour Soup
  Darlene Tucson, AZ 01-10-2009

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  Absolute family favorite

  Rated: 5 stars out of 5

  Tyler has captured the flavors my family loves in hot and sour soup. Extremely easy to make and sometimes I cheat with a rotisserie chicken and add broth. My family is very picky about their chines food but this has been a favorite in our house for years.

• recipe Hot and Sour Soup
  Ellen Laguna Hills, CA 12-29-2008

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  New favorite soup

  Rated: 5 stars out of 5

  I didn't find this recipe to be as 'quick' as some reviews have said, but if you make the stock the day before, then let it cool overnight to remove excess fat off the top, then it is faster. Easy, yes, if you can find fresh peeled and grated ginger somewhere, or someone to do that for you. I made this for the first time for my family during the holidays, and it was a huge hit! I doubled the batch to fit my slow cooker, and substituted sliced baby portabella mushrooms (the Chinese kind were way too expensive). Also, I left out the meat and added steamed chicken potstickers to the bowl right before serving (Trader Joe's). Fabulous!! I used Sriracha sauce (1/2 tbsp.) instead of sambai sauce, which was too hot for some, but not for others. Also, I used Marie Calendar's thickener instead of cornstarch. Next time, I'd put less chili sauce in and let everyone add more heat if they want to. Everyone asked for the recipe! LOVED IT!

• recipe Hot and Sour Soup
  russell geneseo, IL 06-13-2008

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  hot and sour soup

  Rated: 5 stars out of 5

  It was just like in the restaurants. I had to sub straw mushrooms for the Chinese fungi or wood ear 'cause my store didn't have it, but the base was really good.

• recipe Hot and Sour Soup
  SHIRLEY Rialto, CA 10-10-2007

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  REALLY , REALLY GOOD!

  Rated: 4 stars out of 5

  I use a little less ginger, use dried porcini mushrooms when I can't find the woodears and add the mushroom stock (after soaking) to the soup stock. I also used the garlic chilie paste instead of the sambal and omitted the egg because I don't like egg in my soup! It was still really, really good! Cooking is about adjusting recipes to your personal taste. Don't be afraid to switch things around a bit!

• recipe Hot and Sour Soup
  Darlene Tucson, AZ 08-19-2007

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  Family Favorite

  Rated: 5 stars out of 5

  This recipe is quick and easy. It has quickly become a family favorite in my home. Everyone enjoys the rich flavors and I enjoy the easy prep.

• recipe Hot and Sour Soup
  Anonymous 07-30-2007

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  yummy

  Rated: 5 stars out of 5

  great flavor and easy

• recipe Hot and Sour Soup
  Glenn Stone Mountain, GA 07-12-2007

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  Excellent

  Rated: 5 stars out of 5

  To die for. I love this soup. A favorite going forward.

• recipe Hot and Sour Soup
  Anonymous 07-02-2007

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  Delicious

  Rated: 5 stars out of 5

  Never made a soup from scratch before and was surprised at how great this one turned out! I used fresh mushrooms instead of dried woodears, chicken instead of pork and left the egg out but it was still delicious. I highly recommend it.

• recipe Hot and Sour Soup
  Adrienne Austin, TX 04-16-2007

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  Excellent, just like your favorite takeout!!

  Rated: 5 stars out of 5

  I made this recipe with the addition of two garlic cloves and a dried red pepper because I wanted the extra garlic taste and heat... but this recipe was honestly perfect. Second dish of Tyler's that I've made, and it's the second I've fully enjoyed. A+ !!

• recipe Hot and Sour Soup
  johanna north arlington, NJ 01-01-2007

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  gh

  Rated: 5 stars out of 5

  iuh

• recipe Hot and Sour Soup
  Lori Columbus, OH 01-01-2007

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  Better than the corner take out!

  Rated: 5 stars out of 5

  A total favorite... a little complicated to make, but using store bought broth (cooked first with onion, etc for added flavor) makes it easier. A real crowd pleaser, and easily converted to vegetarian (I never use the pork).

• recipe Hot and Sour Soup
  Brent Springfield, IL 12-04-2006

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  ..very good.

  Rated: 4 stars out of 5

  I am a pro at hot and sour soup. Every time i eat chinease its my favorite dish other than general tso chicken. Was this soup perfect...nope but it still was great. I did make some substitutions. First of all i couldn't find wood ear mushrooms so i used portabellas. Also, i didn't fix the ribs so i just grilled up some chicken for a replacement for the rib meat. So how could this soup be improved? 1) I LOVE hot food but this a little to hot for this type of soup. I used sambal and next time i would probably use 1/2 of what i called for 2) I think there was two much tofu in this recipe. Next time i will use 3/4 to 1/2 of what it called for.

• recipe Hot and Sour Soup
  MARTY White Bear Lake, MN 08-14-2006

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  Delicious!

  Rated: 5 stars out of 5

  I made this for dinner for my husband - we both loved it!! Used organic chicken stock; more bbq pork than stated and left out the egg. This will be going into our Asian and/or soup repertoire.

• recipe Hot and Sour Soup
  DIANNE New Albany, OH 04-30-2006

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  Better than Take Out

  Rated: 5 stars out of 5

  I have made this soup several times, always with great success. I find that the fresh ginger really makes this soup stand above the other recipes I have tried. I do sometimes use chicken or pork loin instead of barbecued pork, and it is still wonderful. As always, Tyler's recipes are the best!

• recipe Hot and Sour Soup
  Edward Kennewick, WA 04-15-2006

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  This is a winner!!!!

  Rated: 5 stars out of 5

  This soup is fantastic. I added regular button mushrooms, some shredded carrot and frozen peas. I love hot and sour soup and this recipe TOPS ALL of the versions I've had at Chinese resturants

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