Hot and Sour Soup
Show: Food 911
Episode: Chinese Spare Ribs
Rate This RecipeRead users' reviews (55)
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Average Rating:
Total Reviews: 55
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By fsmithx
on May 12, 2013
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Changed a couple of things to what I had available and it was still great!
By mclee19
on April 22, 2013
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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.
By Spice Rack
Canton, CT
on March 16, 2013
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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.
By chickdog
corydon, IN
on March 05, 2013
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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.
By somesring
on January 26, 2013
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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.
By rsmith120_10998514
omaha, NE
on July 25, 2012
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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.
By pappy1975
Tooele,UT
on June 17, 2012
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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!!!
By alaskawolfhound
Anchorage
on April 18, 2012
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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!
By queenyb
Austin, TX
on March 27, 2012
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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.
By gmessinacalifor...
Castro Valley, 43
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".