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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rhartsook

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Woodburn, Oregon, USA

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Reviewed: Jun. 4, 2008

This was pretty good. I'd make it again.

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Apr. 26, 2008

This taste like a restaurants. I make this atleast twice a month. Quick, easy and yummy. I use thai peppers.

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Lisa H

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Feb. 22, 2008

This soup was excellent. Couldn't find the tiger lily buds, but did add a lot of mushrooms. Left out the salt and added more vinegar. I also added in some chili oil to boost the heat for our tastes. Thank you Holly!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 16, 2008

Fabulous! I could only find shitake mushrooms at my neighborhood market but that seemed fine. I added a lot. My famiy was grossed out by the tofu, not the taste but the little white cubes floating around. I think adding shrimp would be good - if you had some laying around. The consistency was thicker than I'm used to, but I liked it better. I'll be making this again, and again.

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Jennifer

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Jan. 10, 2008

In the interest of full disclosure, I must first announce that I adore hot and sour soup, but I abhor mushrooms and I'm allergic to tofu, so when I'm out I eat the broth and veggies and give the "dregs" to my darling hubby! So I'm strange! I've tried other recipes in the past to make "my" version of hot and sour soup at home and have been dissatisfied. This one was pretty darn good though. Obviously I left out all mushrooms, and cooked the broth with some chopped green onions, the bamboo shoots, and also some chopped water chestnuts. Also added 1/4 teaspoon beef broth to compensate for the mushroom flavor. Might add some chopped cabbage also next time. I also doubled the amount of vinegar and pepper, since I like mine really hot and sour, as well as added a dash of hot chili oil at the end. I followed the rest of the recipe exactly, which I think was the most important part of the recipe once you take out my unusual tastes! The base flavors were far better than recipes I have tried in the past, and I definitely plan to repeat this in the future. Thanks.

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DJ

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 3, 2008

I must have made this wrong - my soup was very thick.

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Dec. 21, 2007

I had to add a bit more vinegar for a better sour balance and white pepper for spice. I found dried tiger lily at a local Asian market, and also added a can of sliced bamboo shoots, which is similar in texture.

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April

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Reviewed: Dec. 1, 2007

This soup is fabulous!!! It tastes just like the soup I buy at the little Chinese place down the road from me. I am so excited to have this in my recipe collection. Thank You!!

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ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 27, 2007

very interesting! I was able to find the dried mushrooms and lily flower buds at an asian grovery store. I didn't add the pork, used 3 cans of chicken broth, omitted the salt, increased soy sauce to 1 tablespoon, used 3 TBS red wine vinegar, one clove of garlic, I think everything else I kept the same. My bamboo shoots were kind of tough though....maybe a bad brand?

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Jul. 19, 2007

Havn't tried it yet but sounds awesome...What do I boil the stuff in? The second set of instructions says to boil the stuff. What do I boil with? The water that I soak the mushrooms in? If so, how much water do I use? I need help =(

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Lizzy

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Reviewed: Jul. 3, 2007

I liked this recipe a lot. I added fresh ginger and garlic to make a it bit punchier, but the overall flavor was great and it was very easy to make.

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mistressmary

Cooking Level: Expert

Home Town: Ho Ho Kus, New Jersey, USA

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Reviewed: Apr. 1, 2007

This recipe was going great until I added the egg. I'm not sure why but it turned coudy and the flavor was a little dull. I tastsed it just before the adding of the cornstarch and it was perfect. Must have been something I did. I am willing to try it agan another time.

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squirrelgirl

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2007

Very good! I'm living in Taiwan and so finding the ingredients is easy, but I still held off on the tiger lily buds because here you have to buy them in bulk - about $10 for a big package! I couldn't justify that unless I knew I'd be using a lot of them. The color of my soup wasn't quite as pretty as the soup in the picture. Maybe if I used red bowls it would look like that! Regardless, it was very good and tastes just like the soup in restaurants here. I didn't make any changes except to make more than the original recipe called for - I knew it would be good!

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Emily Walker

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Taipei, Taipei, Taiwan

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Reviewed: Feb. 18, 2007

I'll bet that the dried tiger lily buds are the same as dried lily flower - which you can find at many Asian food stores. They are thin, brown tubular dried flowers which you soak, cut off the hard end, and if you are really ambitious, knot at the end for maximum crunchiness. I found them years ago when making a similar recipe. Enjoy!

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Loves Food

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 1, 2007

Healthy and tasty. I left out the sesame oil and cut down on the salt. I saved the water from soaking the mushrooms for mixing with the cornstarch. I would make this again, and next time I'll include the tiger lily buds. I found them in Chinatown but they were only sold in large packages. Perhaps we should do an Allrecipes ingredient swap, because I could not locate the wood ear mushrooms. :-) ETA; I soak my mushrooms for a minimum of four hours.

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maplebook

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Reviewed: Dec. 11, 2006

Yum! I love Chinese food and I have to say that the recipe really tastes authentic. The tiger-lily buds were impossible to find, and like just about everyone else I omitted them. I also had to play around with the ingredients a bit to make it hot and sour enough for my tastes, but that's easy enough to tweak. I added more cornstarch because I like my soup thicker and a bit more vinegar to make it more sour. Overall a fantastic recipe (and easy to make too!)

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cousin_spencer

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Reviewed: Nov. 26, 2006

This is one of the best soups I have made. We had a boy from China staying with us and he loved it. But even he didn't know what Tiger Lilies were. I couldn't find them anywhere, so I left them out. I can't say if it ruined it or not. I still think it was the best!

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Marsha S.

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Reviewed: Sep. 23, 2006

This was very good! I needed to add alot more cornstarch to thicken it the way I like but the taste was right on! And I used canned bean sprouts instead of bamboo. It was time consuming - but I will make again.

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Aug. 12, 2006

This was awesome! I couldn't find the tiger lilys so I just omitted them. I was able to find the wood ear mushrooms ( fresh ). This tastes just like the hot and Sour soups you get at the best Chinese restaruants. AWESOME.. I will definatly make this again!

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ENDLESEND

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