Hot and Sour Soup

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My husband said it would be a five star recipe had it had just a tad more "sour". I was in a hurry, so we used organic low sodium chicken stock and some organic mushroom stock in addition to the mushroom soaking liquid. I also added 3T dry sherry to the soaking liquid (this I got from a different recipe I had tried before I used an Asian dried mushroom blend which I loved because it gave different flavors and textures. I worry about the strong white pepper flavor being overpowering (experienced once before in an onion soup recipe so I halved it....you can always add more later. Added noodles and left out the meat for a vegetarian version. DELICIOUS!!

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Really good! I used regular chicken stock and some leftover shredded chicken. I'll have to make some barbecued pork just so I can try this again - I bet it would be even better.

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I always try to make things easier--I doctored up store-bought cartons (one broth & one stock with the onions, ginger, pepper, and garlic. I simmered it while I prepared the other ingredients. I didn't bother with a wok--I just put the ingredients directly into the broth after removing the flavoring veg. I added in some chopped and some chiffonaded bok choy as well. I had made some char siu (Chinese BBQ pork a couple of weeks ago, and had saved that in the freezer. I diced it up and added that to the soup. I added the cornstarch/water mixture at the end, then added the egg as directed. It turned out fantastic! We wanted a little more of the "sour", so added a small splash of rice vinegar, as desired, to the individual servings. The heat was perfect for us. This recipe is amazing--Hot & Sour soup is my "gold standard" when judging restaurants, I won't go back to one if there's isn't up to my "high" standards, LOL. (DH is actually a trained Chinese chef, so we're pretty picky--I thought he'd get apopleptic from me using premade stock & skipping the wok, but he loved this one! Thanks, Tyler!

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This is an absolutely fantastic soup recipe just as it is, but I use the basic soup base as a vehicle for my own leftover ingredients and often add udon noodles as well as additional veggies and even potsickers to make it a one pot complete meal.

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I was craving Hot and Sour soup last night. Usually I just use a soup mix but I didnt have any on hand so I thought I would look up a recipe.This was fantastic!!! My boyfriend and I could not stop eating it and I even brought some to work for lunch today. I did add some noodles to mine because I didnt have enough left over pork. I will make this again and again!

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Healthy, spicy, I will make this next time someone has a cold. I substituted chicken for the pork ( from making stock. Next time I think I will add bean sprouts also for extra nutrition and crunch. LOVED IT Thanks

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I LOVE anything spicy. White hot, red hot, whatever - as long as the flavor is well balanced, I'm all over it. I also am a huge fan of Tyler Florence's asian recipes (his spicy ginger tofu soup is a frequent visitor to my dining table. I'm therefore really surprised to say that while this soup is clearly nearly perfect, there is WAY too much white pepper in it. Is it that my pepper was really fresh and therefore hotter than normal? It completely masked the flavors of the rest of the dish and rendered it much less interesting and borderline inedible. We added more stock, soy and vinegar to balance it and it was a great deal improved, but I caution anyone making this dish to start with significantly less pepper and add later on if you wish. I'm giving it four stars because it truly would be great with this one minor adjustment.

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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.

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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.

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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.