Reviewed: Sep. 18, 2009

This is a good recipe! I felt quite healthy after eating. I modified it only a little bit. Instead of silken tofu I used firm, which was fine. I also thinly sliced two cloves of garlic and threw them in with the green onions. Drizzled 2 eggs instead of 1. Used 6 cups of water instead of 4, but only used 4 cups worth of veggie boullion. Finally, used red Thai curry paste, and low-sodium soy sauce. I'm unsure where the "sour" comes from - I used double the rice vinegar (love vinegar) and it wasn't really very sour at all. It was good though, with the extra water added and low-sodium soy, it was nicely balanced and not too salty at all.

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DannyBoy

Cooking Level: Expert

Home Town: Fulton, New York, USA

Living In: Ashland, Massachusetts, USA

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Reviewed: Feb. 17, 2009

Such a delicious soup! I may never go out to Chinese food again! I did make a few modifications based on my personal preferences and what was available. I added some sesame oil while cooking because I've read that is the secret ingredient to asian foods in general. I garnished with sesame seeds. I left out the rice vinegar because I didn't have any (and because I like my soup a little less sour) and subbed lemon juice for citric acid. I threw in some chopped celery leaves because I like the flavor. I used the chili garlic paste (rooster on front, green lid), ~1 tbsp, and it was VERY HOT... will probably decrease that next time. But oh my, was it GOOD!!!

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ChelsTheCook

Cooking Level: Intermediate

Living In: Medford, Oregon, USA

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Reviewed: Dec. 29, 2008

Very good recipe, and just what the doctor ordered to cure my sore throat! I didn't have cabbage or mushrooms on hand, so skipped those. I also wanted to make it a little spicier so i added 1 TBSP Chinese-style Chili Garlic sauce, another 1 TBSP pureed fresh ginger root, and instead of the citric acid, I used 2 TBSP lime juice. Delicious!

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Licorice00

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Reviewed: Jan. 3, 2008

I made this recipe minus the mushrooms and cabbage and it was DELICIOUS!!! a few of my coworkers smelled it and asked for the recipe, i passed it on and got rave reviews from them as well!! SIMPLE and delicious, nice bit of zip!

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RABUTNER

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Reviewed: Apr. 28, 2007

Absoutely amazing! I didn't use the thai chili sauce, as I didn't have any on hand. Without it this is still absolutely fantastic. A shame there is so much sodium, perhaps using low sodium broth and soy sauce would remedy that.

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RationalBeing

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Reviewed: Mar. 28, 2007

I omitted the mushrooms but other than that, I didn't change a thing. It was tasty!

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LILRED7

Cooking Level: Intermediate

Home Town: Ithaca, New York, USA

Living In: Taito, Tokyo, Japan

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Reviewed: Mar. 24, 2007

This was great and Hubby loves it too! I had to substitute due to lack of a few ingredients on hand. I used 6 cups water and 1 individual miso cup pack instead of veg broth; small onion thinly sliced (no green ones at home); about 8 shitake mushrooms; plus 1/2 thinly sliced carrot. I forgot to add the egg. Since I upped the liquid, I used 2 Tb rice vinegar and 4 Tb tamari soy sauce. I also threw in a handful of sliced water chestnuts that I had left over from another recipe. It turned out great! Thanks for the recipe : )

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FOYGIRLS3

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Reviewed: Dec. 5, 2006

Fast and easy! I couldn't find "Thai Chili Sauce" so I used Tobanjan, and garlic paste.

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C.T.

Cooking Level: Beginning

Home Town: Cedar Rapids, Iowa, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 20, 2006

This is a very easy and quick soup recipe but tastes nothing like a traditional hot and sour soup. I will probably not make again.

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BELNN

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 17, 2006

The reviewer before me said that this soup was more like miso and I have to disagree with that. It's definitely hout and sour soup and I like the fact that all of these ingredients were easy to find (I live in a small town) and the soup was easy to make. i'm fighting a cold and that's why I chose this recipe. It definitely got the job done for me. It's a good "feel-better" hot and sour soup.

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