Hot and Sour Soup Recipe - Food.com (2024)

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photo by Amber T.

Reviews

1. WONDERFUL SOUP! This recipe is the best I've had. Marinating it over night really adds to the depth of flavor, great tip! The 2nd time I made this I doubled the amount of liquid and spice and left the veggie amounts the same. I like extra broth. It's also worth mentioning that I thought I wouldn't like the Tofu- but when it's left to marinate it completely takes on the flavor of the soup! This recipe is a keeper!

   Askem23

2. Great soup! I'm a rookie at cooking and was very happy with the results. Thank you so much.

   Jim Giambrone

3. I am in love with this soup. I made this last night and eating the leftovers now. I made my own broth from a whole chicken since I needed the meat for chicken salad for another meal anyway...I kept the meat from the legs and wings for this soup...I have no idea if I used only 6 cups of stock...I think it was probably more as I just filled my stock pot...I ended up adding 1 tablespoon more of soy sauce, chili sauce (I used Japanese style since I love the flavor) and vinegar (I used rice vin 'cause its what I had). I also added a tbsp of duck sauce which is something I usually add at the table when going out for chinese. This simmerd for much longer at the end after everything was added but I think it was all the better for it...I just served with some chow mein noodles and everyone enjoyed it...so yummy...I'll be making this again for sure...I maytry adding slivers of beef next time...this is also easy enough to make as part of a large chinese meal. Just put the pot on the back burner to simmer while you do everything else...I normally find Chinese food to be overwhelming but this is easy and better than the restaurants and with my efforts to keep kosher in a place where there are no kosher restaurants this is a great find...thanks for posting!

   Ilysse

4. Have been making this soup for the past year. I always double the recipe to eat for the week on my diet days. I omit the water chestnuts and corn because I've never had it before in hot and sour soup and add sliced button mushrooms. Also I use white ground pepper to give the creep up on you heat, about a tab cause I like my stuff spicy.

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   evuong

5. Yumm! This was the first time I've made hot and sour soup myself but it was excellent. I used both dried sh*ttake mushrooms and enoki mushrooms, did not have the tofu, and left out the water chestnuts and baby corn out of personal preference. It was still wonderful! Not as rich as the soup you'd get at restaurants, but still a great, slightly lighter substitute and it was REALLY satisfying! Definitely making this as often as I can! Thanks!

   yamakarasu

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Tweaks

1. I just made this soup but switched out the Pork with Hot Sausage and still put in some cubed this cut chicken along with adding some Sriracha to taste and it was Awesome! Thanks for the Recipe!

   cellularpeddler

2. Whenever we go out for Chinese food, I order hot and sour soup. It's my favorite-- salty, slightly sour, and spicy. This recipe allowed me to recreate the restaurant version right at home. It's wonderful! I'm out of garlic/red chile paste so I used 1 clove of garlic and red pepper flakes. I found that 2 eggs was plenty, and I used rice wine vinegar instead of white vinegar. I added more like 4 T soy sauce, and still found it needed some salt to finish it off. Delicious, and I'll make it often. Thanks so much for posting!

   Heather U.

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