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!

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!!!

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

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.

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!

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!

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.

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.

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

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!

was very very good...

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.

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.

A fairly good soup, although as others note, it was more watery than expected and I would add more cornstarch. I also don't think the water chestnuts "go" and used some white mushrooms instead. Not like the hot and sour at any Chinese restaurant I've ever been to, but nevertheless a decent soup. Definitely easy to prepare, since you can chop the next ingredients as it simmers.

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.

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!)

As my husband is Chinese, I would like to offer the following "tip" to make this more "authentic": After the last step, but just prior to serving, whip up 1 raw egg with a fork and slowly add to the boiling soup, stirring constantly. You will notice the difference immediately!