Reviewed: Oct. 29, 2009

My husband and I loved this soup. We were trying to copy the Hot and Spicy soup we love at a nearby Chinese recipe and this was right on! It was easy and fast too!

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Marc n Nancy

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Reviewed: Oct. 18, 2009

The tiger lily buds may seem like an unnecessary step, but really makes a difference, it's commonly found in Chinese farmers markets and Chinatowns in the apothecary like shops. They're also called golden needles, and almost always sold dried. Wood ear mushrooms are actually more commonly known as jelly ear fungus, my farmers market has them almost every week of the season. Instead of bamboo shoots, I like baby corn and I added more cornstarch to get a thicker soup base. Instead of red wine vinegar, I use the more traditional Chinese dark vinegar, and if I don't have that, Shanghai Red vinegar. Otherwise, this is a great version and easily changed to suit different people's tastes.

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praeclaris

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Reviewed: Oct. 14, 2009

I'm so glad I found a recipe for hot and sour soup. I always love getting it in restaurants but never knew what ingredients created those spicy, sour, savory flavors. This recipe gave me the answer. I love hot and sour soup when I'm sick. Like everyone else, I didn't have tiger lily buds or wood ear mushrooms. Instead, I upped the quantity of shiitake mushrooms (I used raw mushrooms instead of dry) and also threw in a few raw crimini mushrooms. I used a full eight ounce can of bamboo shoots (drained). I'm not sure if I did the egg thing accurately, I don't think I did, but the flavor still came through. Mmmm, I love that spicy sour flavor - it is so satisfying. Now I can make this recipe at home for myself - Thank you!!

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Gwen on the West Coast

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Reviewed: Aug. 21, 2009

It just didn't do it for me. Not the right flavor.

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ApeBoy

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Reviewed: Feb. 22, 2009

I was expecting a little more flavor than what the recipe made. I needed to add extra soy sauce, and it still wasn't enough. It isn't a bad recipe, but it isn't worth what it cost to make.

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Cliff

Cooking Level: Intermediate

Living In: Galloway, New Jersey, USA

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Reviewed: Feb. 9, 2009

Yummy! This was very, very close to the soup from my favorite Chinese recipe. Will be making this often!

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MAMALOU

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Reviewed: Jan. 28, 2009

Did not add the egg but did add 1 Tbl rice wine vinegar and 1 additional tsp sesame oil. Very nice taste, good enough to serve to guests.

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LaurelDog

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

I just went down to my local Asian market and the nice folks there steered me in the right direction. This soup is great, but I also added about twice the amount of vinegar, and a little more white pepper. I omitted the sugar, since I had some rice wine vinegar, which contains sweeteners already. I cut a leftover pork chop into strips instead of using ground pork. I had purchased a big package of fresh shiitakes at the Asian mart and used most of them in another recipe, but put the last handful in a paper bag in the fridge. When I took them out, they had dried nicely. My husband, sick with the flu, is very happy right now!

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Nemea

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Reviewed: Jan. 4, 2009

I've had Hot & Sour soup from many different Chinese restaurants, and this one is truly better than 99% of them (only First Wok in Grand Rapids, MI is better) I've made this soup several times and each time it gets better. I don't like the way the egg turns the color of the soup cloudy, so I just didn't add it - it really made no difference in taste.

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Dan

Cooking Level: Intermediate

Home Town: Kentwood, Michigan, USA

Living In: Stockton, California, USA

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Reviewed: Dec. 27, 2008

Bleh

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wands

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 3, 2008

AWESOME SOUP! I made it as directed, except I used canned straw and oyster mushrooms. I also added a hefty teaspoon of Sriracha because I didn't see any ingredients in the recipe that would make this "spicy". I'm so glad I did. The end result was absolutely wonderful. Thank you so much for this recipe! 03-26 We just love this soup!!! I made it tonight with simple fresh button mushrooms, no meat, no bamboo, SOFT tofu, and no sesame oil. It's STILL delicious! Although I do think that sesame oil adds a much desired deeper tasting soup. I LOVE THIS RECIPE!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 17, 2008

Add me as another one who couldn't find the tiger lily buds or the wood ears. I just used all shitaki since that was all I could find. Next time I go to the asian market across town, I'll add these things to my list. I also had to use ground turkey breast as my market didn't have any ground pork. The soup still was just divine. I think I added a bit more vinegar than the recipe called for. It was very filling and nicely low calorie. I'll be making this several times this winter I am sure

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Nov. 14, 2008

I made this last night and it turned out fantastic! I was looking for a recipe that was as close to P.F. Chang's Hot & Sour soup as possible. (my husband and 20 year old daughter LOVE their soup.) I did make a few modifications to accomplish this. I couldn't find the wood ear mushrooms or lily buds so doubled fresh (not dried) shiitake mushrooms. This way you don't have to soak them. I sliced both the mushrooms and bamboo shoots into very thin slivers so my daughter doesn't see big chuncks as she's not a mushroom lover. I used a full can of bamboo shoots, also slivered and halved. I doubled everything but the tofu (medium firm)and the mushrooms. And with 3 of us eating I still only had about 1 to 2 cups left. And I think the most important thing I did was cook it 3 hour before dinner for 30 minutes. Then, just before dinner I re-heated it. Then took it off the burner and waited for 3 to 4 minutes before adding the scrabbled egg and sesame oil. Make sure it stops boiling before adding these last 2 things. The egg turns out great this way. Not cloudy like others mentioned. What an excellent soup. Thanks.

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JanNoel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

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Reviewed: Nov. 3, 2008

I thought this recipe was great. It was the first time I have ever made Hot and Sour soup and it turned out delicious. I did make some changes though. I added about a 1 1/2 cups of fresh sliced shitakes and I also added about two cups of broccoli, I like hearty soup. I also used shredded chicken. I topped it with fresh cilantro and sliced serrano peppers. Overall it was just one of those feel good warming soups!

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Stephanie

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

I altered the recipe a bit, but I appreciate the starting point. I doubled the white pepper, exchanged the red vinegar for 1/4 cup rice vinegar, omitted the pork, doubled the mushrooms, added the scallions sooner (more of an ingredient than a garnish).

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kultgirl

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Reviewed: Aug. 12, 2008

This soup was ok. I'm sure the recipe is a good one if you like this soup, but this was my first time tasting hot and sour soup and it was mostly just sour, didn't much care for it. I added celery and broccoli to the soup for more veggies, that's probably what saved it for me, but this is only one person's opinion, I probably wouldn't like it in a Chinese restaurant either

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Bone Ami

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Clayton, Ohio, USA

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Reviewed: Aug. 8, 2008

Love it! I think it could be better than many of the restaurant soups I've had. I love the more organic/woody flavor of the mushrooms in this recipe. It was made as the recipe stated except I did add more pepper and vinegar to adjust to my taste, and no lily flowers and no wood ear mushrooms, didn't have time to try and find them. Instead I used the dried shitake and fresh cremini mushrooms. I also lightly browned the pork before adding it. However it was still delish and I most definitely will make it again! Thanks!

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REDFOX1218

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Reviewed: Jul. 22, 2008

I fine this recipe very similar to how I prepare Hot & Sour Soup. I use chicken as well as pork, they both are very good. As bor the ingredients, I purchase most all of my tree mushroom and other Asian products in a good Chinese grocery store. All of the ingredients are easily purchased but generally not in a general super market. This is one of my favorite soups. RHartsook

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