Reviewed: Nov. 25, 2009

This is an "alright" starter recipe for a beginner chef I suppose but nothing like I have had in 30+ years. I had to make MULTIPLE changes for this to even be somewhat similar to a traditional "restaurant H&S soup"... First the broth makes it taste too "chicken-y". Perhaps a clarified broth would work better. There is not enough vinegar or spice to this either. I ended up doubling the red pepper flakes and adding a few dashes of habenero sauce. I doubled the vinegar and tripled the cornstarch. Also double the soy sauce and add fresh grated ginger. H&S is not supposed to have water chestnuts or peas in it- so omit those. There also needs to be button or baby bella sliced mushrooms, some wood-ear mushrooms, and some very thinly sliced pork strips. I DID however like the addition of the red bell pepper- but I sliced mine into very thin strips. And definitely add the egg at the very end but make sure the soup is not boiling and is on an extremely low simmer or your egg will break apart very easily and not taste very good! Like I said, good base, but I would not serve without a major doctoring up!

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Renee

Cooking Level: Expert

Living In: Dickinson, Texas, USA

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Reviewed: Nov. 17, 2008

When I was done with this recipe, it became a 5 STAR recipe. I added 3 T of soy sauce, juice of 1 lemon (this is key), plus some bean sprouts, bamboo shoots and mushrooms. I also made it again and added 1/3 lb cooked pork. YUM

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Rossana

Cooking Level: Expert

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Reviewed: Aug. 25, 2008

Have to agree that the chicken broth does not belong, it over-powered. I am trying it again with vegetable broth and hope for a better taste.

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Flavoured Echoes

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Reviewed: Jun. 30, 2008

I thought this was a bit blah. I expected something closer to my favorite takeout, but this was miles away. I don't think I'll make it again, but thanks for submitting the recipe!

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LM

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Reviewed: May 2, 2008

Yeah this isnt hot and sour soup, at least in the traditional sense. Where are all the wonderful mushrooms, and chicken broth its a vegetarian dish, wow how Kansas, not Canton!!!

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Chef Didier

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Reviewed: Feb. 7, 2008

I eliminated the red pepper and snow peas but added sliced mushrooms, garlic and bean sprouts. Everyone enjoyed!

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Ellen

Cooking Level: Beginning

Home Town: Memphis, Tennessee, USA

Living In: South Lake Tahoe, California, USA

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Reviewed: Feb. 6, 2007

My husband and I really liked this soup. I used 3 Tbsp of cornstarch, 2 Tbsp of vinegar, and I added mushrooms and an egg. It's a meal in a bowl.

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AMCASTAT

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Hillside, New Jersey, USA

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Reviewed: Jun. 6, 2006

I really loved this soup Ann. Although I'm not a huge fan of tofu, I do love it in hot and sour soup. Unfortunately I didn't have any on hand, so to add some protein to this dish, I poached a piece of tilapia in the broth. I did add more vinegar and used chili flavored sesame oil for even more heat. Like others, I needed to use more cornstarch and it thickened up just right. Delicious lunch for me today and thanks for the submission!

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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: Apr. 2, 2006

My husband and I liked this soup very much. I took the advice of one of the reviewers and added one raw egg at the end. Made all the difference in color and thickness. Also added a drop or two of tabasco sauce to "spice it up a notch." Can"t wait to have it again!

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MOMXL6

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Reviewed: Dec. 24, 2005

A beautiful colorfull soup but it never got bubbly or thick. I'd use a bit more Corn starch and maybe Beef Broth instead of the chicken. Just my personal taste. I also used the whole 14 oz. of tofu.

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 19, 2005

I tripled the cornstarch and it was still a little watery. Also although the sour part is about right if you use 2 tablespoons of vinegar, it's not very hot. I'll have to work on that part. Being creative is part of cooking. I really liked having the red pepper in it. I also added about 5 ounces of button mushrooms that I sautéed. Thanks for giving me a good starting point Ann. This is better than other recipes I’ve tried.

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Ken Heffner

Cooking Level: Expert

Home Town: Perry Hall, Maryland, USA

Living In: Cary, North Carolina, USA

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Reviewed: Aug. 9, 2004

The flavor just didn't turn out quite right. Very watery. I will try again with some modifications.

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Mbhalala

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Reviewed: Feb. 20, 2004

This had a most lovely flavor. My family and I loved this soup. A few suggestions...The bell pepper is unecassary. Soup way too thin and had to add 3 TBSP more corn starch. Hot&sour soup doesn't exist w/o eggs so I scrambled 2 eggs in a bowl and slowly poured it in at the end of the process. Added a couple handfuls of clean and cooked shrimp...wonderful!

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*ANISAH*

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Reviewed: Aug. 31, 2003

The taste of this soup is fine. My wife and I both thought it was okay. Still, as others have said, in the hundreds of Chinese restaurants I've dined in through the years, I've never had a hot and sour soup that tasted even close to this: It's too watery (better increase the corn starch), no cabbage, no bamboo shoots, and I've never seen hot and sour soup with peppers of any kind in the mix. If called something else, I might have given this recipe four stars, but since the recipe is called hot and sour soup, I'm rating it relative to it's claim of being a hot and sour soup. Relative to other hot and sour soups I've had, this was quite marginal.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 7, 2003

I make a Hot and Sour Soup which is pretty similar...but with a few modifications! I use 3 tablespoons red wine vinegar, 4 oz tofu, 4 oz pork tenderloin cut into strips, 2 cloves crushed garlic, 1 egg gently folded in towards the end, mushrooms and some canned bamboo shoots cut into strips. To make things real authentic, you should probably use shiitake and broken tree ear mushrooms...but I'm usually lazy and just toss in some from a can until it looks good! :P Absolutley NO bell peppers of any sort!! I've never seen this in a real restaraunt! I don't use water chesnuts, either...not only do I just not like them, I've just never seen them in a restaraunt version! Everything else is pretty much the same!! Hope this helps with some of the complaints I've been hearing!!

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Apr. 29, 2003

I made a couple of changes you might like! Double the viniger to 2 table spoons, triple the corn starch to 3 table spoons, add about a teaspoon of powdered ginger, use olive oil in place of cooking oil for cooking the vegtables of coarse still useing the sesame oil as indicated for its wonderful flavor, mix yellow and red peppers for color and if you have a favorite hot pepper use it with or in place of the red peper flakes but still use the ground black pepper! I hope you like my little modifcations. Is more sour (VINIGER) with a nice texture (CORN STARCH) and warm after taste (FAVORITE PEPER plus the GINGER!)

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SIECROSS

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Reviewed: Feb. 16, 2003

I've searched for a restaurant-styled Hot & Sour Soup recipe and I thank the submitter for this excellent recipe...Thank You sooo much!

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JASON_ICE_CARSON

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Reviewed: Jan. 11, 2003

I didn't really care for this recipe. However, my idea of hot and sour is jaded due to the fact that my mom use to serve the best hot and sour soup at her restaurant. However, the recipe is quick and easy. Not bad if you have all the ingredients.

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TLEMMONDS

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Reviewed: Sep. 20, 2002

This is a favorite with my family - I usually add vegetables such as bok choy or Napa cabbage. I serve it with "sticky" rice.

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LBOOKMAN

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Reviewed: Apr. 19, 2002

Not like in any Chinese restaurant I'VE been to in the past 40 years. I doubled the soy, vinegar, red pepper flakes, black pepper, and cornstarch, and added some chopped shitake and button mushrooms, and it's still too watery. This is all wrong! It's not all that bad a soup, but make no mistake: This is NOT even close to The Real Thing! The bell pepper is unnecessary, and where are the bamboo shoots? Next time, I'll just head for the nearest take-out joint.

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CRITIC

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Hot and Sour Soup with Tofu

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