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!

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SHAWNA8573

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Nov. 5, 2007

Yum! I added shrimp AND tofu to make it a meal. And upped the heat using chili paste to make it truly hot. Also, used rice vinegar instead of red wine vinegar as per the recommendations of other reviewers.

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Violetzee

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Oct. 11, 2007

Like it alot!I used tofu instead of chicken, but thats what makes this recipe so great, you can anything you want and it will definately be to your liking.

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maryjane3131

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Reviewed: Sep. 9, 2007

I tweaked this recipe a little bit so that the indredients were similar to a china bistro we frequent. I was looking for a recipe with similar indregiendents and this was it. Thanks for the help! I used shitake mushrooms, 4 tsp soy sauce, added tofu, omitted red pepper and in its place I used white pepper, 1/3 tsp. The recipe came out great, even though it was slightly modified.

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Nicole

Cooking Level: Intermediate

Home Town: Schererville, Indiana, USA

Living In: Griffith, Indiana, USA

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Reviewed: Aug. 1, 2007

This was very good... It could have stood to have a little more heat and flavor, so I added a few shakes of soy sauce and some red pepper flakes to the individual servings. I also cooked white rice and put about 1/2 cup in each bowl which added even more substance. Very easy, healthy (other than sodium), and delicious. For any complaints that it is too thin, just mix 1 part cornstarch and 1 part water (or broth) and stir into the soup until you reach the desired consistency.

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 27, 2007

This tasted like soup you get at a restaurant, delicious. I did make some changes though: I left out the chicken, used vegetable broth instead of chicken broth and I left out the cilantro. I also forgot to add the green onions. This was quick to make and easy too! I will definitely make this again. I made it with the Chinese Cabbage Salad I and it was a great, light meal.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 8, 2007

This soup is my favorite way to revive leftover Chinese food (as long as it's not breaded, as this would get soggy and gross). Make the base with the liquids and seasonings, and before you add the vinegar and cornstarch to thicken it up, add your leftover noodles, rice, stir-fried veggies, chicken, beef, whatever. It's amazing what works in this soup, so experiment around. Then add thickener, heat through, and serve. Puts a little variety into eating leftovers, so you don't really feel like you're eating leftovers.

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Kelly H

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 8, 2007

I'd rather give this 4 1/2 stars, it was really good! the only changes I made were to sub extra broth for the water, seasoned rice vinegar for the red wine vinegar and an extra cup of mushrooms (I like lots of "stuff" in my soup). It tasted wonderful, and we had to stop ourselves from polishing the pot off in one sitting.

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Food4me

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 26, 2007

Awesome.

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Chef Drew

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Reviewed: Mar. 23, 2007

I made this recipe for a group of friends. The soup was gone quickly. It tastes just like I get from the resturant. I did double the red pepper flakes also, my family likes it hot!!! Thanks

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sgardcooks

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Reviewed: Mar. 18, 2007

The only change I made was to double the red pepper flakes as another reviewer suggested. It could probably use a full teaspoon, actually. Other than that, this is the one, folks. Never had better! Thanks so much for this recipe, Morphius_Rae!

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WileyP

Cooking Level: Intermediate

Home Town: Winnetka, Illinois, USA

Living In: Sapello, New Mexico, USA

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Reviewed: Feb. 18, 2007

Wow that is beautiful! I made the recipe just as described but doubled the red pepper flakes for some extra heat. Make sure you chop the chicken very thin. The texture in the final soup is just like the restaurant. I would also recomend adding the cornstarch mixture prior to drizzling the egg to get that ribbon effect.

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MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 18, 2007

Amazing! My husband said he was shocked that I made it from scratch!

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Jaclyn

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Reviewed: Jan. 12, 2007

This is excellent and so easy! Just for fun, and because I had extra laying around, I added 2 sprigs of fresh rosemary!

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brad nielsen

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Reviewed: Jan. 7, 2007

Jaliek 3 chilli pipari.

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Andzejs

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Reviewed: Jan. 6, 2007

This was a good rendition - The only thing that I might try next time is rice or regular vinegar instead of the red wine vinegar. I didn't have bamboo shoots and added more flakes. Otherwise followed the recipe. I will make again.

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Cooking in WA

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Reviewed: Jan. 2, 2007

This is just like the soup you get at a Chinese Restaraunt! I forgot the red pepper flakes, but it was still great.

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Chocaholic

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 19, 2006

This soup could be a little "hotter" since it is hot and sour soup. I think next time I make it I will add a few drops of Mongolian Fire Oil found in the Asian section of your grociery store and finely chop the ginger.

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Janevieve

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Reviewed: Nov. 29, 2006

This is a lovely versatile recipe and is great for warming you up and fighting off colds! I sometimes add shrimp instead of chicken and, if I have some in, some lemongrass for a citrusy flavour.

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Nic in the UK

Cooking Level: Intermediate

Living In: Macclesfield, Cheshire, England, U.K.

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Reviewed: Sep. 17, 2006

Very easy, yummy recipe! I used tofu instead of chicken and it was great. I also substituted rice vinegar for the red wine. This will become a favorite for me.

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