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Hot and Sour Soup Recipe

Hot and Sour Soup

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Chinese Spare Ribs

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

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  • on January 23, 2012

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    The soup was not as hot or as sour as I would have liked. I added more chili paste and more vinegar. If you use a prepared chicken stock, you might want to add a little less stock but supplement the liquid with some water. My soup tasted to 'chicken-ey".

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  • on January 18, 2012

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    I didn't have any pork and it was still perfectly delicious.

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  • on January 14, 2012

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    This was very good. My husband thought it needed more bite, as in from the vinegar, but I thought it was perfect. I added mushrooms and shrimp. Yum.

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  • on November 23, 2011

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    This is my favorite hot and sour soup (better than any I've had at a Chinese restaurant. I've never made it with meat or tofu, but I do add more vegetables and rice noodles and it's just as good (and easier too.

    I usually add a bit more vinegar and use sesame oil instead of canola to give it a bit more flavor. I've never made the homemade stock and usually use a mix of store-bought vegetable and chicken broth as well a bouillon cube or two, which works great.

    Definitely one of my favorite and most-used recipes.

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  • on November 05, 2011

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    Tammy and I loved it! I used boxed broth and was wonderful. I agree w/others, a little more sour would be wonderful!

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  • on October 19, 2011

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    My better half loved it....but she feels the same way about Tyler.
    Adding more vegetables and a dash of lemon kicked it up. Left over
    fried chicken works as well.

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  • on September 18, 2011

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    I'm a vegetarian so I left out the meats,eggs and made a veggie stock. I thought it needed a bit more vinegar and added some sherry as well. This recipe is a real keeper.

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  • on July 08, 2011

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    This is an excellent recipe and one I've made numerous times. The result is a recipe thats relatively quick and easy which tastes as good as what you can get at a restaurant. Personally, I've made a couple changes as I like a more spicy and sour soup. I will usually add a bit more white pepper (don't use black, chili paste and rice wine vinegar for a bit more zing. In addition to the dried wood-ear fungus, I also add rehydrated sliced shitake mushrooms to make it more authentic. As a shortcut, I use regular boxed chicken broth rather than the Chinese Chicken broth and have been very happy with the results. I'm also not a big fan of tofu so thats usually left out as well.

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  • on March 22, 2011

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    I made a number of modifications to the recipe but the base of the soup is very much a winner. I did add a bit more sour in the way of 3/4 of the juice of a large lemon ( I also added the zest. My girlfriend is vegetarian so I replaced the chicken broth with a store bought vegetable broth to which I added the paste of 5 cloves of garlic. I was out of bamboo but have found that julianned broccoli stalk works very well as a substitute and adds another dimension of flavor to the soup. I also replaced the pork with a little smoked tempe and a few additional stir fried vegetables. The flavor of the soup was really excellent overall using the proportions of the recipe.

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  • on March 06, 2011

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    My hushand also said this needed a little more "sour". So I added another 1/4 cup of rice wine vinegar and it was perfect. This recipe is a keeper!

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