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Hot and Sour Soup Recipe

Hot and Sour Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 31-40 of 56

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  • on February 26, 2009

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    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!

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  • on January 30, 2009

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    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"

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  • on January 10, 2009

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    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.

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  • on December 29, 2008

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    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!

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  • on June 13, 2008

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    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.

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  • on October 10, 2007

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    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!

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  • on August 19, 2007

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    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.

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  • on July 30, 2007

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    great flavor and easy

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  • on July 02, 2007

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    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.

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  • on April 16, 2007

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    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+ !!

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