Reviewed: Oct. 24, 2009

Even though I did add bean sprouts and tofu, the original recipe really has a good flavor. The vinegar gives it just the right amount of zip. This soup will be a staple in my house!

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pshields

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Reviewed: Feb. 17, 2009

Not really like soup I've had in Chinese places. I only gave it 3 stars because I added so much extra stuff to bring it along. I added cooking sherry, soy sauce, bean sprouts and 1t chili paste.

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ktbug4

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Nov. 25, 2007

Amazing for when you're feeling under the weather! Super delicious!

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Marty

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Reviewed: Apr. 16, 2006

I found it to be a nice soup, not quite like the ones in the restaurants. It is Low carb ( which is what i was looking for). I found that there was a bit too much rice vinegar for my taste- i will put in 25 mls instead. It is a good base to start with- i will be making it again.

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Suki

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 29, 2006

Very good version of hot and sour soup. My husband liked this recipe for both the flavor and ease of making.

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KELSEYDAWG

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Reviewed: Jan. 10, 2006

Not Authentic at all.Peppercorns and red bell pepper do not belong in hot and sour soup.

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LISA 1212

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Spicer, Minnesota, USA

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Reviewed: Aug. 3, 2005

I followed this recipe to the T, but something went wrong. I'm guessing it was the rice vinegar. As soon as I added it, the soup took on a horrible odor that permeated the house. My family wouldn't even try the soup. It tasted fine, if you could get past the smell.

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ggoldade

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Reviewed: May 20, 2005

This has now become a family favorite. It's easy and tastes great!!

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CHELSEALDK

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 15, 2004

I love hot n sour soup, but I really didn't like this recipe. The soup seemed to have a dirt taste to it.

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KRITTLIN

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Reviewed: Dec. 2, 2004

This soup is better than I have had at any restaurant. Everyone I have served it to really liked it. Will definately make again.

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GOTITANS

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Reviewed: May 19, 2004

not as very good to muck viniger I think

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UTANDY

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Reviewed: Feb. 9, 2004

This is a delicous hot and sour soup! It goes together fast and tastes authentic. It is a wonderful mix between veg soup and chili...AND it's low carb! I served it with Moo Shu Chicken Wraps and fortune cookies for an impromptu dinner party!

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MATJONBEN

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Reviewed: Nov. 24, 2003

This is a great simple oriental soup recipe. It is not like the Hot and Sour soup served in Chinese restaurants, but it is an excellent soup with a great oriental flavor. I left out the red bell pepper and added some water chestnuts and diced firm tofu; It came out great.

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carrieannro

Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 15, 2003

This recipe is a keeper! It's the first time I try making a Hot and Sour soup. It tastes just like the one I normally have at a Mongolian restaurant, except no tofu and a tad spicier. It's exactly what I'd expect of a hot and sour soup, so I have to disagree with the previous review.

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