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Hot and Sour Soup Recipe

Hot and Sour Soup

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Average Rating:

Total Reviews: 56

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  • on December 04, 2006

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    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.

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  • on August 14, 2006

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    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.

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  • on April 30, 2006

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    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!

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  • on March 27, 2006

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    My family loves it.

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  • on March 05, 2006

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    Over the past 30 years or so I've tried dozens of recipies for hot and sour soup and this one is by far the best. Just the right balance of tang and heat. I didn't have time to make the homemade stock, so I used 3 quarts of clear chicken broth and simmered it with the rest of the seasonings and it turned out great.

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  • on March 02, 2006

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    Such a simple and fantastic tasting soup!! You can pretty much use ANYTHING you like in this (I use portabella mushrooms and green onion as opposed to bamboo it really hits the spot with a nice terriyaki or oriental dish. MMMM!!!

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  • on February 20, 2006

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    This recipe was fabulous and simple. But I have tried simplifying it even more and it was still great. I used a store brand box of fat free chicken stock, dried ground ginger, onion, and garlic. I also omited the meat and mushrooms. I did use bamboo shoots, tofu, and fresh green onions. And I used a dash of cayenne pepper instead of the red chilli paste. This recipe was still FABULOUS!

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  • on January 28, 2006

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    We like to have this soup at Chinese restaurants, and enjoy cooking it at home even more. This recipe by Tyler Florence is easy to follow and the ingredients are accessible, at least here in Los Angeles. We've made this many times and it continues to be one of our favorites. You can save some time if you used canned chicken broth, but you'll get better results if you follow the recipe and prepare your own chicken stock, Chinese style.

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  • on October 16, 2005

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    Was a bit time consuming. Here's some short cuts. Use canned soup stock boil the mashed ginger and use powdered white pepper for people to add on themselves to taste towards the end. If you insist on making own stock use lesser cuts of chicken but get a whole bunch of it. Skim off fat while cooking or afterwards refrigerate and skim off fat that way.

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  • on October 04, 2005

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    would like to get the recipe now B desplainesTitusvillle,fl.

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