Reviewed: Nov. 1, 2009

I had cooked chicken on hand, so I just used that. I used homemade chicken stock, and probably used almost double the amount of broth. Easy to ,ake and very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

I've had this recipe in my "meaning to try" box for ages, and I am mad for waiting so long! This is serious hot and sour soup. I added chili-garlic paste (about 1 1/2T, Huy Fong brand) instead of the red pepper flakes as I'm afraid mine have lost their "kick," and also tofu and leftover chicken. This is truly a fantastic base, I'd give it 10 stars if I could. One thing that particularly impressed me was that the texture is right.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

shanagan

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2009

Very good. I used already cooked leftover pork loin instead of the chicken. I left out the mushrooms--not to my taste but tried to follow the rest. No cilantro or fresh ginger, so I used dry ginger. It still worked fine. I love hot and sour soup in restaurants and this was just as good, if not better, bc I can add what I want. I did add some mixed veggies. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2009

very tasty

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dezzy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2009

Both my husband and I loved this recipe and it was so easy. I felt like it needed more chicken broth than it called for so I added 2 more cups which didn't seem to detract from the taste. Definitely would make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tryingtobeacook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2009

This was good. I just had to tinker with the vinegar and red pepper flakes to suit my taste, but all in all, it was good. I omitted the chicken because I was serving chicken and steamed dumplings. I will definitely make again. I had some left over and ate it for lunch; it was even better, but not quite as pretty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2009

I like the original version better with Tofu. The chicken is too heavy. Overall, the soup was easy to make and full of flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Connie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

Really good starting point. I made this exactly as written, except I did not add the chicken, as I was serving this with the Asian Chicken Noodle Salad (also from this site). It was neither hot nor sour enough for us - will increase the hot pepper flakes and vinegar next time. I also used homemade chicken stock, which is salt-free, and even though we really tend to make our foods low-salt, due to health reasons, I think I will increase the soy sauce to open up the taste buds a bit (maybe an extra tablespoon). Thanks for the recipe - I will definitely keep this as a starting point for many future meals, as hot and sour soup is one of our favorites, and now we won't have to go to our favorite Chinese restaurant to have it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2009

I made this recipe for a dinner party and it was a huge hit! Not only was it delicious but super easy to make; no hard-to-find ingredients. I served it before a main course so I skipped the chicken that the recipe called for and bulked it up with bean sprouts. Amazing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LeighP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2009

OMGoodness!!! this soup is FANTASTIC!!! No changes except I didnt put in bamboo shoots because I didnt have any... tasting the soup now... the shoots would add a nice texture.. but still totally delish w/o. GREAT RECIPE!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

A Sgts Wifey

Cooking Level: Expert

Living In: Medical Lake, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2009

Pretty good but it's too sour and not enough hot. I think I will use rice vinegar next time instead of the red wine. It also doesn't taste as good the next day. Better to eat it right after it's made.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

thisgurlluvs2cook

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2009

This is the closest restaurant quality hot and sour soup I've found at allrecipes. My wife loves this kind of soup and it's the closest I've come to pleasing her with this type of recipe. The only addition we (my wife helped) made was to add a small amount of cabbage, which we simmered for about an hour or so (while our roast pork was cooking). We served the soup as an opener for the Mandarin Roast Pork recipe, also an allrecipes select recipe. Cilantro has a strong and distinctive taste, so if be sure that you like it before using it as a garnish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2008

This is restaurant quality. Delicious and unbelievably easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2008

Par excellence! This tasted just like what I get at our Chinese restaurant.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

This was so yummy! I doubled the recipe and my 11 year old daughter ate it for lunch and dinner two days in a row. We are making a quadruple batch this time to share with her friends.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KWROBERTS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2008

This was fantastic! Ate the entire pot in 1 sitting. I will definitely be using this again. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bmcdearis

Home Town: Atlanta, Georgia, USA

Living In: Cumming, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 22, 2008

Absolutely wonderful. Easy to make and I too believe that is better then my regular chinese restaurant. Thank you so much for sharing. I love this stuff!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2008

delicious! quick & easy. I used tofu instead of chicken & increased the soy sauce to 3tsp (lite). oh & I omitted the bamboo just because I didn't have any... this will be a popular recipe at our house from now on, thanks!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kristenita

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2008

Easy and so good -- who needs takeout?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Galley Wench

Living In: Rockport, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2008

Wow, we super love it! Better than any we had out. Made 2 changes: a block of tofu instead of chicken and some arame (seaweed) addedin the begining. My kids said that it was the best soup they ever had. Oh, my youngest says to add that he ate 3 bowls of it. Thanks so much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHAWNA8573

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Hot and Sour Chicken Soup

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!